Favorite fillet knife

[Earl W Story]

 Do you prefer electric or just a plain 'ol blade?

[Craig Stockton]

I like Forschner for most of my work.  If you want to go crazy the Shun is the best.

 

Craig

[Jeffrey D. Abney]

The before and after......As long as my hand strength is good I like a regular filet knife.....No matter what you pay for one it has to be maintained sharp......I have a dozen or so from Rapala, West Marine......I just sharpen them all and change every dozen fish or so.....this gives me the best results......

I can make about 40 panfish an hour table ready.......So with a bluegill limit of 30 in North Carolina I can start, clean up and store in less than an hour........I've seen faster anglers on Electric knives but they had more waste of flesh in my opinion......I started at Fandal's Fish Market back in Louisiana for tips.......

[Vince Fusco]

I have three Rapala fillet knives and a electric knife. I rarely keep enough fish to warrent using my electric knife any more. I have a 4" and two 7" ones, and use them all at one time or another. I agree with Jeffrey on keeping them sharp. I never put away a knife untill it has been sharpend, that way I know the next time I go to use it, it will be ready to go.My oldest Rapala is about 30 years old.

[Bill Purmort]

I've got an ancient Rapala and a new adjustable one from Cutco ...like them both wouldn't ever switch to electric for fear something would come up missing!

[Mark Stine]

I might have six or ten knives who's counting. they are in a coffee can and I try  to sharpen them all at the same time, my favorite is the one that's sharp kershaw and sabatier seem to stand out as taking and keeping the edge. I also have an electric that I use when the notion strikes.  Not to hijack your thread but has any one tried the electric sharpeners that use diamond hones?

[Jim Gronaw]

I have a Fiskars and several Rapala fillet knives. Those Rapala fillet knives are just hard to beat for the price and the durability for the average Joe, and I love mine. I like the more flexible blades for the skinning process of the fish cleaning chores. I find that as I get older I have to take just a little more time filleting the fish, and I almost never fillet anymore than 25 or 30 these days. A dozen nice panfish is plenty for me and Linda.

[Tony Livingston]

Dexter-Russell......non stainless, high carbon steel blade. More frequent sharpenings, but much easier and faster to sharpen than stainless.

[Allen Morgan]

Many of you know that I cook for a living.  Knives, and keeping them sharp, are a must for me as a course of my job.

I will say that I do cheat, and use an electric most of the time.  I've got 5 kids, so if I want a fish dinner, I need either 4 - 7 catfish in the 5 lbs class, or about 15 or more White Bass.  I typically catch and keep A LOT of White Bass, so the electric gets used more often.  I just cut through the ribs on the White Bass, then cut the rib bones out.  However, catfish of keeping size usually have ribs that are to strong for my electric to cut, so I will use a regular fillet knife for that.

When cleaning BIG fish, like Ahi, sides of Salmon, that 24 lbs Blue catfish that I caught last year, etc., I will actually use a hollow-ground carving knife (for carving Roast Beef) to skin the fish.  The larger cutting surface, and the hollow-ground pockets make easy work of skinning that large a fillet.

[Rick King]

I agree with Jeffery also and have always used Rapala fillet knives, Might try some others in the future, however I never have a problem putting an edge on that you can shave with. With that said you do have to change knifes every dozen fish. I hope to get allot of use from them this summer.

[Steve Totten]

I am also a wood carver and my carving tools are way sharper than a razor.  From sharpening the carving tools I have learned to use a razor strop for sharpening and they do a fine job on my fillet knives which get changed frequently while cleaning fish.  Most of my fillet knives are either Schrade or Uncle Henry blades.  Mostly 7".

[Lord of the Fly , Rods]

When you are looking at a cooler full of fish the electric knife is what will do most of the work, I'm actually looking for a new one right now, the one I have is one its last legs. One summer I burned up 3 electric knives cleaning bluegill and I have not found the one yet that stands up to the enduring torture I put one through, can yall recommend one ? I also use plain ole blades from Gerber, Kershaw, and Uncle Henry, I flex the blades as I'm cutting out the ribs, but the main thin is to keep them sharp. I use a plasma steel to keep them sharp with just a few strokes, they could cut you just looking at them.Oh yea , I like the soft rubber non slip handles.    LOFR

[David, aka, "McScruff"]

Im a Rapala-Martinni man. I buy nice ones anytime the price is right; flea markets and ebay stuff. I also have a Berkley stainless Walmart special. It was about $10 when I got it?

I inherited a folding filet knife from my dad, too; I dont know how old it is. 

The ones that get used? One of the garden variety Martinni's and the Berkley. Why mess with success?