The YKCG vs. mostly thawed meat.
We're canning again, beef mostly, but some venison as well. So just how well does the YKCG slice?
This position did not take much force. Since we are also made of meat, I'll let the audience draw it's own conclusions.
On to the slicing, a couple descriptive pics:
This pic may indicate for you how well the blade geometry works for cornering. Note the wacky curves on the bone that the chunk of meat came off of. Piece of cake...
Having filled up several bowls worth of sliced meat, rinsing it off in hot water yielded a blade that still took hair off of my arm with minimal effort. <img src="/ubbthreads/images/graemlins/bowdown.gif" alt="" />
Yeah, these SYKCO products really suck, sure hope no one else ever trys to get one in a hurry. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />