After further communication with 79s I have to come out and say I very possibly could have been wrong about the cutco's ability to skin multiple moose. I haven't used a serrated edge knife on anything but steak since I was 14 and we had the edge of my cutco ground off. In my mind we were talking apples and apples when it came to edge on the knife, instead it was apples and oranges because I have next to no experience with that double d edge. What I will stick with though is that there are much better steels for knives with non-serrated edges. And that is what I thought he was talking about on the cutco. Mmmmmm crow tastes good.
MM
