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Old July 31, 2017   #5
ddsack
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Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,218
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I've tried various knives, including fish filet knifes of various kinds. I like the serrated ones best because I can use them to scrape off the remnants of the lower kernels after the initial slice. There was one knife that was mostly smooth, but had about an inch of jagged teeth near the base. That one was just about perfect, but the fishermen in the family seem to have lost it.
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