Well mate i can tell you both Fizza and myself are qualified buttchers (can post trade cert up here if you like) and sharpening a knife is something that you must learn yourself. Like alot of things you can be shown or instructed in the fundamentals but you will come up with a way that works for you,
Would love to watch butchers work that cant sharpen a knife the must have arms like popeye.
Send em out the abs to tally bone and the will learn to sharpen one
I use a fdick dual edge but i see alot of people saying you need stronger and the like?????????????????plz explain i used mine for an average of twenty pigs a week whilst living up north and never had a prob, if you get all silly and try to use it as a sword,can opener,hammer,axe or any other purpose for wich it is not desighned it will not perform as it should, this would not be the knifes fualt but the goose at the end.
Grab ya hog, roll him place the knife 4th rib back a and push it in (if its sharp it will go) no need to swing like a phsyco or drive it home with a hammer unless you dont know what your doing or your knife is blunt,