[Sca-cooks] Need feedback for planning butchering class atPennsic.

[Steve]

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>I was also planning on doing a brief intro on safe knife handling and
>sharpening.  Comes with the territory.  Also sanitation, hygiene and cross
>contamination kinda stuff.
Also, very good ideas.

>Mylord Æduin, I fear I shan't be able to work on monkey during this
>class...  While I *have* eaten monkey meat when I was in Senegal, I fear
>there is no reliable source for "cousin" in this part of the world. :-)
Monkey, no.  Rhino, yes.  And I can't get rhino meat in central Caid either.


>I also use different knives for different uses, even within the reduced
>range of "butchering".  I do think it is possible to start with one
>"all-round" knife.  Nichola's suggestion to let folks know what to acquire
>is a good idea, I'll be working on that.
A six inch moderately flexible boning knife is a good basic starter, IMHO.


>Muiredach mac Loloig
>Rokkehealden Shire
>aka
>Nicolas Steenhout
>"You must deal with me as I think of myself" J. Hockenberry

Æduin
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