I have a Buck Clearwater knife, essentially a clone of the Leech Lake knife, they are nice but I've cut my fingers badly more than once. I find I use the secondary edge of the knife to basically do almost everything which does keep the primary edge nice and sharp for skinning and deboning. The problem is my fingers are always right next to a very sharp knife edge going back and forth - not good! I wish I would have gotten a nice 6" fillet knife and a secondary 4.4" fillet knife. This way, I just put one knife down and use the other without ever worrying/forgetting about the secondary knife edge, saving my fingers!