Bleeding fast, irregular knife edge such a knife is not a good knife

yes, otherwise you'll get stuck in the cracks of your bones.

Do you want to chop people, or cut fruit?

1: There must be blood grooves on both sides of the sheet bayonet for bloodletting, so that the bayonet can be easily pulled out after stabbing into the human body. But the blood groove reduced the strength of the bayonet, making the sheet bayonet prone to bending. Prismatic spines are very difficult to bend. The 3 blood troughs are also bleeding quickly.

2: The blade edge of the sheet bayonet is easy to sew with type 1, and the center point of the Y-shaped knife edge caused by a 3-sided stab is difficult to sew. After all, human flesh is not rags.

The three-edged knife is easy to bleed, and the wound is not easy to heal. The lethality is greater.

The center point of the Y-shaped knife edge is difficult to sew! War is brutal!

In principle, pigs that are seriously disabled and dying of accidental injuries can be eaten with confidence. General internal diseases are difficult to ** after bloodletting, barely able to eat. Infectious diseases (foot-and-mouth disease) should not be eaten.

If it is a sick pig, it is best not to eat it.

It's OK, but it doesn't taste very good.

The shaving is sharp. Cutting iron is hardness. You also have to have the toughness to stick in the cracks in the wall, and you can stand up and jump a few times.

Moderate elasticity and firmness, with a center of gravity 12 cm in front of the hand. Light weight and strong toughness. The cutting edge angle is at the balance between ease of grinding and sharpness. It is not easy to rust and has a low fatigue effect of metal. Non-reflective and easy to hold.

A knife that can't cut tiles is not a good knife.

What will be in front of you when you need it is a good knife.

Swords that can kill people are good knives.

I can eat it, as long as I don't get sick and die.

Rural traditional killing method, the method of killing pigs: tie the pig, the focus is to let the pig's legs hang in the air, so that the pig can only howl and move the dust, and then the knife hand with a sharp knife into the pig's neck, the deeper the insertion, the better, after insertion, you need to turn the knife (90 degrees), the purpose is to let the blood under the action of pressure, spray out of the body, play a part of the role of bloodletting, so that the pig dies faster.

This method requires a lot of experience and sharp techniques of the knife hand, the knife edge is not deep enough, and the bloodletting time is not enough, which will cause the pig to not be completely killed, bringing the embarrassment of running with blood all over the field.

How to kill a sheep: press a sheep down on the table, tie the leg of the sheep, hold down the leg of the sheep, and then find a sharp knife to kill the sheep, directly pierce the throat of the sheep, and release the blood of the sheep.

Then cut the throat of the sheep directly, pull out the tube connecting to the intestines, and tie a knot to prevent the food and feces in the intestines of the sheep from flowing out.

Start peeling the sheepskin from the leg of lamb and find an iron rod to sharpen the knife so that you can insert the blow hole from the leg.

A plastic catheter for blowing is inserted into the sheepskin and artificial blowing is started, inflating the sheepskin.

Take a knife and cut it longitudinally from the belly of the sheep, and then cut it down from the leg of the lamb to begin to peel off the skin by hand.

After the sheepskin is completely peeled off, the whole sheep is hung on the tree with an iron hook, and then the sheep is disemboweled, and the entire internal organs of the sheep are directly taken out, the head of the sheep is cut off, and the sheep lungs can be eaten. The process of killing sheep is basically completed.