Thanks Buck. Yes, we grill them on charcoal. I tend to agree with you. A thin fillet blade, next step up is Buck's Empress Trio kitchen blades. These cut very well. But to have enough spine for general duty work, starts with a 110. So, I compromise toward what I'll be using the knife for. Processing chickens and cutting up corn can be done decently with a kitchen knife or a 110. DM