For a boneless bottom round I get the thinnest slices using the round nose knife. It's really nice - drawing that thin blade towards you to get an eighth inch thick slice to use for jerky. All you do is draw the blade towards you. As to the clip point blade, it's to be used on a carcass having bones. The clip allows the blade to be manipulated around the contours of the bone. And it's tougher to draw this thicker blade towards you to get a thin slice. Round point for boneless and jerky, clip point for boney.