Rob S-The one for meat and one for non meat (breads/veggies etc) is a great idea. Perhaps two different colors or configurations so you know which is which never to mix. One is none and two is one. Because you work hard for the money and you want what you want and you just can because you want to!!!
We have started to do that ( on a much more modest scale equipment wise) with the boys (Scouts) during their cooking merit badge re both utensils and the cutting board. It is a good food handling practice at core.
I am not your attorney. I am not giving legal advice. Any and all opinions expressed are personal and my own and are not those of any employer-past, present or future.
2 years today since I started this thread.
Well, I’ve only bought a few since then. Most as gifts! I did finally misplace that Sage 2 you sold me, so I bought another one (liner lock G10), and bought one to give my MIL (compression lock). My brother got gifted a liner lock I don’t remember the model name of, and my wife got a Spyderco paring knife she admired.
I have resisted the Yojimbo and PM2 that keep calling my name, but those are the two that will eventually get me in trouble.
Having Knivesshipfree right down the road is both a blessing and a curse. Picked up an all black PM2 and a sprint released Delica today on lunch.