Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: NiceFish on October 31, 2010, 05:08:03 PM
-
which brand of fillet knife does everyone use for their fish? I've some of the lower end ones that just don't seem to hold an edge very well and require constant sharpening and even then it's still a bit of a struggle to get a nice fillet. Thinking about upgrading into a higher quality knife, so what are you using?
-
I've got a Buck fillet knife that I've had for years. I love it because it keeps an edge real well and has a really good flex to the blade. It has a 6-7" blade and a very comfortable molded soft rubber handle and comes with a leather sheath. I think I paid 35-40 dollars for it 10 or so years ago.
-
I have a kershaw and a dollar store maku ! my go to fillet knife is the dollar store knife ! just wish it was an inch or 2 longer :)
-
A long Rapala and a thin Frosts but more and more I'm using a large Chef's knife-sometime even my Santoku.
(http://www.blork.org/blog/imyjiz4/misono-ux10-vs-santoku.jpg)
-
Love it.
(http://www.kk.org/cooltools/dexter-fussell-fillet-sm.jpg)
http://www.kk.org/cooltools/archives/002748.php
This is the nicest filleting knife I've ever owned. It does not rust, does not dull easily, is easy to sharpen, and the handle is sanitary, comfortable, and good in cold conditions. Most importantly, the blade is flexible, thin and the shape is just right for filleting. I've used mine for about 7-8 years. It came razor-sharp from the factory and stays sharp for a good deal of time. These days, I usually sharpen it a little bit before every use. Just a couple of laps on a 220 grit Japanese waterstone does the trick. There are plenty of fancy fillet knives you can get, but this one is not particularly expensive and it's the brand I see most commercial fishermen use. There's also a plastic scabbard you can buy. Dexter's filleting knives come in a few varieties of size/length, etc. There's the 9 inch narrow one, for instance, but personally, I find it a bit bulky, so I use an 8" narrow.
http://www.instawares.com/sani-safe-8in-narrow.dex-s1338ws1cp.0.7.htm?LID=NXTG&srccode=cii_9324560&cpncode=00-1610167-2
-
I prefer to use a stiffer boning knife to remove fillets from bones and then a more flexible fillet knife for removing the skin.
-
Love it.
(http://www.kk.org/cooltools/dexter-fussell-fillet-sm.jpg)
http://www.kk.org/cooltools/archives/002748.php
http://www.instawares.com/sani-safe-8in-narrow.dex-s1338ws1cp.0.7.htm?LID=NXTG&srccode=cii_9324560&cpncode=00-1610167-2
I own a Dexter Russel too. It is an excellent knife for the price. Salmon University.com recommends it (that is how I found out about it).
http://www.salmonuniversity.com/ol_htfs_pick_right_equip.html
-
A long Rapala and a thin Frosts but more and more I'm using a large Chef's knife-sometime even my Santoku.
(http://www.blork.org/blog/imyjiz4/misono-ux10-vs-santoku.jpg)
How are those Frosts Mora fillet knives?
-
How are those Frosts Mora fillet knives?
No idea-mine is a 9197 (http://www.gotyatackle.com/store/product.asp?ID=315)
(http://www.gotyatackle.com/store/images/9197pg%2Ejpg)
-
I carry an old spoon handle filet knife on the river to clean my fish...but once home I use my 10" french knife to filet my fish....I rarely use my filet knives to filet anything...too short and flexible. I use my french knife at work to process fish as well. I have a Shun...but thats a professional chefs knife running around $200.
-
what are you some kind of cook?????
-
exactly what I am
-
i would have never guessed
by the way thanks for all the input i'm still undecided on what knife to put on the wish list :-\
-
The best knife is one you can easily hold when the handle is wet/slippery from blood/slime & your hands are cramping from cold.
-
A good sharpener is especially important
-
I use a 9" Mustad knife. It has worked fine on the ~20 fish I've used it on so far. It was only $15 and isn't the sharpest knife, but I still come out with a pretty clean fillet. At $15, it owes me nothing.
-
I have used a few different knives of various qualities and pricing. My go to blade right now is a Kershaw with innerchangable blades of different lengths, they hold their edges well, no complaints, better to spend a little more on a quality knife IMHO
Recommendation - Kershaw
-
i got a Rapalla fillet knife its about 6 inches its been real good to me considering the fact that i just started filleting my fish this year..
-
I only use a 9inch Rapela with the spoon in the hilt.It removes that crude along the backbone without cutting in to the meat which I find is a fequent risk using numb fingers.
-
Kommer's Big Eddy. Awesome blade for Salmon. Picked it up at Riverside Fly and tackle and would highly recommend it.
-
i ended up with this knife under the xmas tree
http://www.youtube.com/watch?v=5DCOr1Qz7rs
it's an awesome knife, worked really well for a batch of salmon candy i diced up
-
kershaw makes great knives, I have a nice buck knife made by them
-
12" Victoronix
-
i love my 6" rapela
-
9" Kershaw - 1259
$29.99, perfectly balanced and just plain SHARP!
-
9" Kershaw - 1259
$29.99, perfectly balanced and just plain SHARP!
SHARP.... well lets just say this, I didn't even feel it when I cut threw the tip of my thumb (including the nail) with this knife....
I really like the handle as it makes it easy to hold on to.
-
SHARP.... well lets just say this, I didn't even feel it when I cut threw the tip of my thumb (including the nail) with this knife....
I really like the handle as it makes it easy to hold on to.
OUCH! When she was younger, my mother cut the tip of her thumb off...it grew back!! Lizard-style...
-
OUCH! When she was younger, my mother cut the tip of her thumb off...it grew back!! Lizard-style...
Luckily I didn't cut it completely off, and there was still a very small part that connected it (thankfully), very close though.... Went threw the nail completely though...
Been using steri-strips and it seems to have grafted back on, although the piece is kind of translucent... eh, good conversation piece, LOL
-
Luckily I didn't cut it completely off, and there was still a very small part that connected it (thankfully), very close though.... Went threw the nail completely though...
Been using steri-strips and it seems to have grafted back on, although the piece is kind of translucent... eh, good conversation piece, LOL
Good to hear! Probably a decent pickup line ;D
-
Kommer's Big Eddy. Awesome blade for Salmon. Picked it up at Riverside Fly and tackle and would highly recommend it.
Russ Kommer design's these for CRKT and they are among the best fillet knives I have used. Russ is a pro guide in Alaska and a great guy.
I see they make three models now a 5",7" and a 9".
-
I think the best filleting knife I've ever had was a Ruko, a Solingen knife with the sharpener in the sheath. Some muppet broke it on me and bought me a set of 3 Schrade knives and a steel in a case. I haven't used it yet but the long one looks like it will be ok. If you see an original Ruko buy it; the cheap Chinese production costs put them out of business and they were a top knife.
-
Buzzbomb, if those are USA made Schrades they are great knives.....collectable....the newer Schrades are also made in China sadly.
-
For those looking for cheap super super sharp fillet/boning or chef's knives:
Market Meats on 4th and Vine (beside Shoppers, across from Safeway) has a bucket of their old knives that they sharpen and sell. Fillet/boning knives $5 each or 3 for $10, chef's knives $10 a piece. Things are wicked sharp.
-
A long Rapala and a thin Frosts but more and more I'm using a large Chef's knife-sometime even my Santoku.
(http://www.blork.org/blog/imyjiz4/misono-ux10-vs-santoku.jpg)
This looks like what I am using now. Thinking about to buy a "real" fillet knife. Kershaw seems a good choice by reading the posts.
-
bought a 6'' rapela, just to try how it works, hopefully I can use it soon.