Knives
Hi All
Hi Jon S.
Very interesting post and I suppose it all comes down to the definition of Phillips word 'jagged'.
I have never been a fan of the two knife theory, I will admit and Phillips description of the blade used certainly doesn't alter that.
A butcher in my time would mainly only use two types of knives, a 4-5 inch boning or skinning knife and a 7-8 inch steak or slicing knife.
What would you say to an idea of a 7-8 inch knife used from the front in a chopping motion to the side of the neck/throat area? Would that not penetrate deep enough to do the damage and leave a jagged cut?
Keep Well
Jimi
Hi All
Hi Jon S.
Very interesting post and I suppose it all comes down to the definition of Phillips word 'jagged'.
I have never been a fan of the two knife theory, I will admit and Phillips description of the blade used certainly doesn't alter that.
A butcher in my time would mainly only use two types of knives, a 4-5 inch boning or skinning knife and a 7-8 inch steak or slicing knife.
What would you say to an idea of a 7-8 inch knife used from the front in a chopping motion to the side of the neck/throat area? Would that not penetrate deep enough to do the damage and leave a jagged cut?
Keep Well
Jimi
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