[2sunshines]

Originally Posted by Lady Grey

I don’t cut raw meat on them. I usually use kitchen shears for meat.

Bit of a tangent but this intrigues me. I've always cut meat traditionally with a knife and raw meat on any surfaces totally skeeve me out and require extensive disinfecting. It does seem that using kitchen shears would make that process easier. So dumb question. Are these scissors specifically labeled as "for meat"? As in are they different than other types? And what makes a good quality one vs. a lower end one?