Anything that costs over fifty bucks gets analyzed pretty well before I buy it. In this case, I had to choose between the serrated blade and the slick one. Ordinarily that's a no contest for me since I don't know how to sharpen a serrated blade.
But, thinking about cutting rib bones on large catfish swayed me to the serrated one. Now I'm having second thoughts and since I haven't opened the package, I could swap it back to Academy.
Anybody used either one of them?
I would get the smooth blade, Gene, as i have converted to not cutting through rib bones, as now i cut down to them and then cut down toward the belly just outside them, filleting meat off them.
