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Originally Posted by #^&#^&#^&#^&#^&#^&#^&#^&#^&#^&#^&
FIGURES 
Is the one with the serrations a boning knife and the other a filet knife? |
The 1st link is a serrated knife, and like I said, we ALWAYS start with that to cut through the skin & then later through the rib area.
The 2nd kink is a fillet knife, (not really much different from a boning knife) I use for the meat and then to skin.
I can ship you a few fillet if you like, (I have a few boxes as we buy in bulk, but don't have many serrated )
or the next time you a heading south down 495 you can plug my address into your gps and pick them up at my house.