My second year of comeptition team is closing in quickly. I would like to run on the table this year, Typically, we use a small locally-grow trout for our seafood course. Does nyone have any suggestions? I would love to learn how to use a deba in this case, but I'm not sure if it isnt' too much for the fish. I have a Wustof boning knive which works well, but is a pain in the arse to maintain a keen edge on. Our school issure Mecer bonring knofe is the last place i want to go, and I feel I made have already ruinged ti's geometry when strugglng to sharpen it Plua the steel flat out suck..