I have posted before on our "pour-scald and then antique hog scraper" expedition.
It worked "decently".
I am going to follow a similar path tomorrow and butcher another American Guinea Hog (small, 85lbs or so...).
My question is "how sharp
should a hog scraper be?"
My scrapers are easily from the early 1900's if not older and thus the edges are not the sharpest.
I'm see benefits to a somewhat dull edlge and benefits to a sharp egge, but I don't want to start tearing skin.
Any
experience and suggestion?
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