I will be testing a couple of Mike's fillet knives on flesh this fall and fish next spring. I've sharpened each of them to a different coarseness so that I can get a feel for edge retention between the two that were from the same heat treat. If sharpening them are any indication of edge retention both of these will perform at a very high level. Also worth mentioning is the blade geometry that comes from grinding on a big wheel. Both knives have a distal taper and are very uniform for such a thin grind. Both of these knives took a wicked sharp edge and I am anxious to try them out where the rubber meets the road. Vince, thank you for arranging this transaction. Mike, keep doing what you're doing because you're on the right track buddy.
