- Joined
- Jan 17, 2016
- Messages
- 661
How hard was it to get the knife all cleaned up after trimming the brisket? Seems like it would be gunked up pretty bad.
Some sections of that fat cap are extremely soft and found their way into every little joint of the #98. Despite that it wasn't to bad to clean up just a little time consuming. I open both blades completely and the punch and can opener to half stop. I flush the entire knife in a bowl of hot water and dish soap until I can no longer see fat. After that I shake as much water as possible out of the crevices and then hit the internals with rubbing alcahol to displace the water. Once that air dries I oil the entire knife, work all the blades and check the joints, touch up the edges and call it a day. Takes a while but it's a good excuse to mess with one of my knives

Yum! What time should I show up for supper?![]()
I popped that and a ten # pork shoulder in 10:00 pm last night so I'll see you for supper around 4:00 pm! :thumbup: