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My old mentor in Baltimore could break a whole hog in 40 minutes, now the new guys take 2 hours
Watched three apprentices at a shop in Baltimore last week spend almost 2 hours on a 220 lb hog because nobody teaches seam work anymore, they just follow the saw, so has anyone here figured out a way to bring that skill back?
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caleb_stone22d ago
Could that old-timer's speed come from breaking the hog before it stiffened, not from knife skill alone?
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