Topic: fillet knifes (Read 24979 times)

buzzbomb · « **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.

Mister Twister · « **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.

Animal Chin · « **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.

CastCatch · « **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.

CastCatch · « **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.

Author Topic: fillet knifes (Read 24979 times)

buzzbomb

Re: fillet knifes

Mister Twister

Re: fillet knifes

Animal Chin

Re: fillet knifes

CastCatch

Re: fillet knifes

CastCatch

Re: fillet knifes