I haven't tried it yet, but got one given the me from Mike "spankineyes2". I like the bucket scaler a got from Frank's, but if I only have a handful it's more work than just hand scaling.. I haven't fished much panfish since I was a kid, but we always scaled them. Would scale, cut off head and gut. Then cut down one side of rib cage all the way to tail. This way after dredging in seasoned flour they would lay flat in pan. Bones peeled right out.