IceShanty.com's Ice Fishing Community
IceShanty Main => General Ice Fishing Chit Chat => Topic started by: grumpymoe on Dec 11, 2003, 02:44 PM
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just a great little tip for some anglers who slab a lot of fish--most butchers and abbatoirs use high quality knives for butchering beef, pork etc. they generally use them till they've been sharpened/used down to 3/8 inch and then-------they are discarded-check and you might get a free lifetime supply :D
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Thanks for the tip Grump. Might have to look into that...