Originally posted by Patrick Differ
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Most butchers empty the abdomen whilst the animal is hanging vertically so that gravity helps a great deal. Jewish Shochets often do it with the animal lying supine, but Jack however used a long blade pointed knife, possibly double edged (a Liston amputaion knife). Jewish butchers use a chalaf, which is single edged with a square end.
Chalaf
Liston knives
Cheers, George
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