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Wildlifer
Posts: 170
Location: Wilmington
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Tue Aug 30, 2016 3:52 pm
What is your preferred fillet knife, brand, model, size? I have used most of the standard ones, dexter, rapala, bubba, ect and really have not found one substantially better than the rest yet.  
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mattmuttsmith
Posts: 98
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Tue Aug 30, 2016 4:20 pm
Im a knife fiend. So take that into account.

My favorite filet knife is one that is made by Randall Made Knives. But it is expensive.

The one that I recommend the most is made by Mora. Really any of the Moras are good. Here is a link.

https://www.amazon.com/Morakniv-Fishing-Comfort-Fillet-155/dp/B00FGJDOF8
  
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getyasome
Posts: 362
Location: Olin, NC
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Wed Aug 31, 2016 6:42 am
Bubba Blade. No joke the best filet knife I have used. Flexible but very strong and holds an edge better than any other knife I have used. I am with Matt a knife fiend. I have used many different brands in culinary school and kitchens. Get yourself a Ken Onion electric knife sharpener it's worth the investment.
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NCSUEngineer
Posts: 65
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Wed Aug 31, 2016 6:51 am
X 2 on the Bubba Blade. I use the curved blade seven inch model on everything from crappie, big gaffer mahi, and wahoo to breasting ducks and skinning deer. I invested in a Chef's Choice Trizor XV electric knife sharpener and am very impressed with the results. I have not seen anything on the Ken Onion sharpener but I will have to check it out. I am obsessed with anything that keeps my knives and my trolling hooks razor sharp.  
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Nakinc
Posts: 25
Location: Sneads Ferry, NC
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Wed Aug 31, 2016 7:21 am
For a cheap knife, I like Kershaw,$10.00 Mild steel but sharpen well, or Dexter, but get the USA made one not the Chinese Knock off, same thing medium steel, sharpen well, Bubba Blades are great until you drop one overboard and I do that stupid Sh-t once a season at least - lol
PS
-Chefs Choice Tri Edge Elect. Sharpener, Modifies the Knife edge contour to a triple configuration, makes knives razor sharp, cost about $100.00 -$150.00 but worth it I think. I never had the problem with the magnets scratching, not saying it doesn't happen, I have 2 of the Chefs Choice Knife sharpeners and I like the magnetic guidance on the knife it helps me, I
can't judge the degree of angle by sight very well. I'll have to check out the other sharpener I have never seen one but sounds good.
I go thru 2 or 3 knives Cleaning fish each time so I need a good Sharpener.
Coolest thing I've seen on cleaning reef fish, a Captain Friend of mine Buys Electric Knives like after Thanksgiving on sale, Believe it or not they do a great job for getting Skinless meat off of tough Fish but don't last a whole season.
  

Last edited by Nakinc on Wed Aug 31, 2016 10:35 am; edited 5 times in total
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getyasome
Posts: 362
Location: Olin, NC
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Wed Aug 31, 2016 7:34 am
NCSU, I like the Ken Onion sharpener because you can adjust the angle of the belt in 1 degree increments. So you can sharpen anything from a small boning knife up to a clever and get a fine edge on any knife. You can also do a single beveled knife like sushi knifes.
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BeeReel
Posts: 743
Location: Wilmington, NC
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Wed Aug 31, 2016 8:35 am
I use Bubba blades for bigger fish and really love them. But for smaller fish, I really like the Cutco filet knife. Adjustable length and very flexible. I have had that Ken Onion work sharp in my Amazon wish list for years and just haven't been able to make myself pull the trigger yet. I get all my knives professionally sharpened once a year and it costs about $35. But it would be nice to sharpen more frequently and to my exact specs.
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getyasome
Posts: 362
Location: Olin, NC
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Wed Aug 31, 2016 9:06 am
BeeReel, It is nice to be able to have it at the fish cleaning table. Just to being able to hone it and not take any metal off is a plus. And if you pull the trigger you can sharpen them anytime you want.
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Wildlifer
Posts: 170
Location: Wilmington
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Wed Aug 31, 2016 9:11 am
So maybe the real issue is that I need a better sharpener. I do like the bubba blades I just wish it has a little better steel. It seems like they dull pretty fast.
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BeeReel
Posts: 743
Location: Wilmington, NC
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Wed Aug 31, 2016 9:22 am
getyasome wrote:
BeeReel, It is nice to be able to have it at the fish cleaning table. Just to being able to hone it and not take any metal off is a plus. And if you pull the trigger you can sharpen them anytime you want.

Not to derail this thread but...is it simple to use? I had a chef's choice for a while and it had magnetic guides to hold the blade on the correct angle - I like the magnets for that purpose but they started to scratch my blades. I didn't like that at all. But I know when dialing in by 1 degree increments, holding the blade in the correct position will be critical. Don't want to damage my knives. It's taken years to build my collection! Yes, I'm a knife fiend too...
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LookinToHookem
Posts: 699
Location: Elm City
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Wed Aug 31, 2016 10:06 am
NCSUEngineer wrote:
X 2 on the Bubba Blade. I use the curved blade seven inch model on everything from crappie, big gaffer mahi, and wahoo to breasting ducks and skinning deer. I invested in a Chef's Choice Trizor XV electric knife sharpener and am very impressed with the results. I have not seen anything on the Ken Onion sharpener but I will have to check it out. I am obsessed with anything that keeps my knives and my trolling hooks razor sharp.


I use the same one. Got the Bubba hunting knife with gut hook for Christmas and hope to try it out in a few weeks! wtg
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glacierbaze
Posts: 810
Location: Chapel Hill/Pine Knoll Shores, NC
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Wed Aug 31, 2016 11:23 am
Can a fillet knife be too sharp, not just for durability, but so sharp that it starts to slice through small bones rather than following the backbone, for example?  
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getyasome
Posts: 362
Location: Olin, NC
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Wed Aug 31, 2016 12:21 pm
Yes, but that's where feel and finesse come in to play.
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wavescrash
Posts: 3697
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Wed Aug 31, 2016 1:13 pm
I find the love for bubba blades somewhat confusing as they are just overpriced Chinese steel.  
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Capt.Barbosa
Posts: 793
Location: Oak Island, Chapel Hill, NC
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Wed Aug 31, 2016 1:35 pm
wavescrash wrote:
I find the love for bubba blades somewhat confusing as they are just overpriced Chinese steel.


Thank you waves, the steel on a bubba blade is absolutely useless. It will not hold an edge at all. Very disappointing. My cheap knifes (kershaw and american angler 10-15 bucks each) have better steel than the bubba blade. The handle is nice and feels good in the hand. BUT, it is a pain in the arse to skin a filet with it because you can't get the handle flush with the cleaning table.

I got this mora blade a couple of months ago.
https://www.amazon.com/Morakniv-Fishing-Comfort-Sandvik-Stainless/dp/B00ETB6Z82/ref=pd_sim_200_1?ie=UTF8&refRID=FS4HBGHT18YBST649YPG

It is the best knife i have ever used, the steel holds an edge for multiple cleaning sessions, perfect flexibility, and the handle is comfortable and not to bulky. U can buy two of these knifes for the price of one bubba.

I am going to buy this one next, for a little longer blade
https://www.amazon.com/Frosts-Mora-Sweden-Filleting-Stainless/dp/B00IQPFR0E/ref=sr_1_2?ie=UTF8&qid=1472668376&sr=8-2&keywords=mora+fillet+knife
  
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Matador
Posts: 4193
Location: Johnston County, NC
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Wed Aug 31, 2016 2:12 pm
Just give me a Dexter and a knife sharper. Knock a bunch of filets off and then its dulled enough to easily skin the filets without making a mess of them. I've had the same $9-10 Dexters for years. Plenty of blade flexes and sizes available.
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rljjredhed
Posts: 67
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Wed Aug 31, 2016 2:39 pm
I agree Dexter is the way to go, one 8-9 inch skinny blade and a medium-large serrated and a cheap sharpener for less than a bubba blade. They are not the best knife available but if one is left at the filet station or goes overboard, no big deal. Best place to buy them is at a rest. supply store.  
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todobien
Posts: 215
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Wed Aug 31, 2016 3:31 pm
Those knives that you can buy in the bucket at tackle shops in the outer banks handle most of my filleting needs, hold an edge and are inexpensive. Watch for a full bucket then dig through them to get the ones with more blade remaining. There is a reason they use those at the chicken cutting houses.

Stop by the house and I'll give you one to try.
  
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wavescrash
Posts: 3697
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Wed Aug 31, 2016 4:01 pm
Capt.Barbosa wrote:
wavescrash wrote:
I find the love for bubba blades somewhat confusing as they are just overpriced Chinese steel.


Thank you waves, the steel on a bubba blade is absolutely useless. It will not hold an edge at all. Very disappointing. My cheap knifes (kershaw and american angler 10-15 bucks each) have better steel than the bubba blade. The handle is nice and feels good in the hand. BUT, it is a pain in the arse to skin a filet with it because you can't get the handle flush with the cleaning table.

I got this mora blade a couple of months ago.
https://www.amazon.com/Morakniv-Fishing-Comfort-Sandvik-Stainless/dp/B00ETB6Z82/ref=pd_sim_200_1?ie=UTF8&refRID=FS4HBGHT18YBST649YPG

It is the best knife i have ever used, the steel holds an edge for multiple cleaning sessions, perfect flexibility, and the handle is comfortable and not to bulky. U can buy two of these knifes for the price of one bubba.

I am going to buy this one next, for a little longer blade
https://www.amazon.com/Frosts-Mora-Sweden-Filleting-Stainless/dp/B00IQPFR0E/ref=sr_1_2?ie=UTF8&qid=1472668376&sr=8-2&keywords=mora+fillet+knife


I wish I could find a carbon steel fillet knife. Guess I'll have to get one custom made.

I hate how I can never find carbon steel production knives anymore.
  
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Capt.Barbosa
Posts: 793
Location: Oak Island, Chapel Hill, NC
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Wed Aug 31, 2016 4:26 pm
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Capt.Barbosa
Posts: 793
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Wed Aug 31, 2016 4:31 pm
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wavescrash
Posts: 3697
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Wed Aug 31, 2016 5:00 pm
Those are both "high carbon stainless" which still won't get as hard as true high carbon steel, therefore it won't take as good an edge or hold that edge as long as a high carbon steel without chromium will.

I want something like this but whoa buddy the price

http://www.bloodrootblades.com/protein/#fillets

  
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Matador
Posts: 4193
Location: Johnston County, NC
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Wed Aug 31, 2016 6:46 pm
Capt.Barbosa wrote:
isn't this dexter carbon steel

https://www.amazon.com/dp/B00PSWJ83K/?tag=filletknifeguide-20


I think so, or very near traditional carbon steel...........

https://www.dexter1818.com/shop/sani-safe.html
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wavescrash
Posts: 3697
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Wed Aug 31, 2016 7:10 pm
Anything that says "stain free" or "stain resistant" is some type of stainless. This somewhat explains the differences (high carbon SS still won't hold an edge like normal HC steel no matter what they say) http://www.dexter1818.com/information/material-and-construction/

I believe the Dexter "Traditional" series is their only line with a traditional high carbon option.

This might be a decent option except for the handle
http://www.dexter1818.com/shop/traditional/2333-8-pcp.html
  
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glacierbaze
Posts: 810
Location: Chapel Hill/Pine Knoll Shores, NC
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Wed Aug 31, 2016 7:52 pm
Dexter is showing 12 lines, and 8, including the Traditional, use the same blade--DEXSTEEL high carbon, high alloy stainless steel. The Traditional does offer the high carbon option.
The lines with different blades are the Heritage, iCut-Pro, Basic, and Green River Tactical.

https://www.dexter1818.com/shop.html
  

Last edited by glacierbaze on Wed Aug 31, 2016 7:56 pm; edited 1 time in total
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fishangel
Posts: 716
Location: Morehead City, NC
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Wed Aug 31, 2016 7:55 pm
todobien wrote:
Those knives that you can buy in the bucket at tackle shops in the outer banks handle most of my filleting needs, hold an edge and are inexpensive. Watch for a full bucket then dig through them to get the ones with more blade remaining. There is a reason they use those at the chicken cutting houses.

Stop by the house and I'll give you one to try.


I agree! A couple of my favorite knifes came from those buckets.
  
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jdunk
Posts: 328
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Thu Sep 01, 2016 6:09 pm
I like Kershaw, but having a properly sharpened knife is whats most important.  
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Mppheel
Posts: 1009
Location: Greenville - Morehead - Topsail Beach
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Thu Sep 01, 2016 6:41 pm
How are you sharpening?
Also, I use 3 knives to clean a fish.. Cut, filet, skin
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BottomDollar2
Posts: 309
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Thu Sep 01, 2016 6:45 pm
DEXTER RUSSSEL.
Diamond sharpening stone, medium
scalloped for gutting.
Fillet for all else.
  
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Bharbaugh
Posts: 691
Location: Raleigh / Harkers Island
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Fri Sep 02, 2016 7:41 am
I wish I could remember my filet knife brand. My friend who buys mikkions in swiss machining equipment was given several and he gave me one. It is fantastic. A little long but fantastic.

I don't use a knife sharpener more than on occasion because I use a steel. My friend told me that the blade angle rarely escapes a fine blade and all you need to do is fix the rollover of the edge with a steel. I thought he was full of it but he was right. I don't take a knife sharpener anywhere just a good steel. I ruined a lot of edges until I realized he was right.
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