Just wondering what the general consensus is on standard or electric knives !I haven't tried an electric knife yet and haven't ever seen it done but I understand that it is a lot faster and the amount of flesh harvested is greater also .Is there really any truth to that and if so what kind of knife do you reccomend ?Thanks in advance for any suggestions !
BTW, I only use the electric to do the fillet. My Fiskar does the de-boning and skinning. Also, my electric is not a fishing fillet knife with the thin blade. It's just an 11.99 Hamilton Beach turkey carver from Wal-Mart and does just fine by me........