Knives for makin` delicious food.

[Terry England]

Originally Posted by gofastsandman

I`m a sucker for great steel.

No need to buy new.
Much of the older steel will never be made again........

I’m still tryin’to wear out my 1976 Chicago Cutlery S-66 fillet knife. Cleaned a million gags and hogs with it. I’ve bought new ones and the steel is no good. Tried a Bubba Blade - OK but a little too flexible for me.
Still fall back to the 66-S when there’s lots to do.