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Author Topic: fillet knifes  (Read 35426 times)

buzzbomb

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Re: fillet knifes
« Reply #30 on: July 21, 2011, 06:58:43 PM »
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.
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Mister Twister

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Re: fillet knifes
« Reply #31 on: July 21, 2011, 07:21:48 PM »
Buzzbomb, if those are USA made Schrades they are great knives.....collectable....the newer Schrades are also made in China sadly.
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Animal Chin

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Re: fillet knifes
« Reply #32 on: November 16, 2011, 06:38:05 PM »
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.
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CastCatch

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Re: fillet knifes
« Reply #33 on: November 23, 2011, 03:24:15 PM »
Quote from: Dogbreath on October 31, 2010, 09:34:23 PM
A long Rapala and a thin Frosts but more and more I'm using a large Chef's knife-sometime even my Santoku.



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.
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CastCatch

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Re: fillet knifes
« Reply #34 on: November 27, 2011, 12:34:44 AM »
bought a 6'' rapela, just to try how it works, hopefully I can use it soon.
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