I just love choils in general. They add another option for use, while sacrificing a part of the blade that I am better able to use 2 inches higher with a choil. It's like the opposite of serration...it just makes sense.

The new Rats do it VERY well (now pretty much my favorite blades), however I'll cut a corner off of my Busse card and note that the knife that made me fall in love with choils was the Blackhawk Tatang. Before that knife, I just thought choils were a waste of blade. And now, choils are almost a requirement for me to pick up a knife. I would have liked to see a choil on the 1311 TBH.