Fascinating-Preparing Tuna To Eat-GRAPHIC

by Major Wed Nov 30, 2016 9:37 am

Fascinating and skilful as the fish is so valuable you must cut close to bone as possible with some of the sharpest knives available, I could do it, could you>>>>>

by eddie Wed Nov 30, 2016 10:02 am

No but I've watched them do it in supermarkets.
I'd rather get someone else to do it anyway....I don't want to get fish down my nails.

by Major Wed Nov 30, 2016 10:27 am

I have never seen a WHOLE tuna in a supermarket let alone being cut up from start to finsh

by Victorismyhero Wed Nov 30, 2016 10:31 am

tell you what major...them knives are damn sharp....

mind so are my chisels and plane blades.

wouldnt be the first time I've had to head for the 1st aid cabinet in the workshop after accidentally comming into even slight contact with the business end of one...

by nicko Wed Nov 30, 2016 10:58 am

Paper cuts are small but deadly, seems they never heal up.

by Major Wed Nov 30, 2016 11:04 am

Grass cuts, ouch.

by Major Wed Nov 30, 2016 11:10 am

I repair and sharpen quality knives of all sorts.

I use a harbour Freight sander copy with a 80 grit and a leather belt. you cannot believe the sharpness you can achieve very quickly without effort, just minimum practice.

I buy knives in scrap condition from car boots and renovate, alter them but give them away, friends collect some for mr.

I do quality and cheapo rubbish chefs knives and even most of the cheapo ones cut like hell

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