I recall reading on here about the popularity of Cutco knives; specifically the 5718 or 5719 models. Both of these models are available in the DD blade which is serrated, or conventional straight blades. My questions are these:
Do you like the serrated blade? How does in perform at skinning and boning?
Any drawbacks to serrations when butchering?
What do you think of these particular knives for processing large animals like moose?