Something I realised today is that I have a SORE need for a SHARP, precise butcher's knife. Not necessarily for skinning or carving, but for certain other parts of the animal-to-food process. Like a very large scalpel. Because razors are easy to keep REALLY sharp because of the whole spine thing, I was going to grab a crap blade off the bay and strip its scales and make it a knife, but I was wondering if a Pakistani blade might be up to the trick? I'm not saying like 8k or shave sharp, just like 1.2k DMT sharp.