Fri Sep 02, 2016 10:37 am
I like the Bubba Blade. Have the 7" curved and the 9" stiff and haven't found anything yet that they will not do. Skin, gut, filet, the whole ball of wax.
Seafox 246 Commander
Sat Sep 03, 2016 9:59 pm
VICTORINOX if you want around $50. Best knives at that price point.
SHUN if you want Japenese style.
You really need 2 knives when doing larger fish if you want it perfect. You need a stiff "boning" knife, such as a chefs knife or boning knife, Japanese style is preferred. Then you need a very thin "filet" knife if you want to take the skin off. If you don't want the skin off, don't worry about a filet knife but if you do, get something like the CUTCO salmon filet knife.
CUTCO has lifetime warranty and Made in USA
Sun Sep 04, 2016 12:28 am
Cutco uses 440A. Not great. Normally used on display pieces cause it's cheap.
Location: Too Far West
Sun Sep 04, 2016 8:54 pm
I like my Forshner knives. They are sharp right out of the box, and they last for years.
Sun Sep 04, 2016 8:54 pm
|How are you sharpening?
Also, I use 3 knives to clean a fish.. Cut, filet, skin
I use the same, 3 different knives... I have always used different grits of Oil stones, A very Fine Arkansas stone and a steel. I can fillet a 150qt cooler full of triggers beeliners,and sea bass with one sharpening when its done correctly. I normally just hit it on the steel or a white Arkansas single round stone if it starts getting a little dull. Im very good at putting an edge on one, main thing is make sure you have good steel in the knife your using and getting that edge as smooth as possible by working up on your grit sizes. Much like polishing a car or aluminum etc. The more of a mirror finish the cutting edge has on it the longer it will stay sharp. Any thing with a high carbon blade or Stainless 440C blade will not hold an edge long. Having a knife with a good quality tool steel or powdered metal is key in making that edge last. It must have hardness to sharpen correctly most High Carbon Blades are not hardened and your edge will be very rough...
Location: Winterville/Pamlico Sound/Atlantic Ocean
Sun Sep 04, 2016 9:06 pm
Tue Dec 08, 2020 10:50 pm
I've had Rapala, bubba, bass pro, aftco, dexter, among many other brands of fillet knives. They are all made from stainless steel or German steel and quite frankly they don't hold an edge that well. I'm not a big electric knife fan but I was close to getting one until a chef friend of mine said he uses VG10 knives. He likes them because they are corrosion resistant like stainless but they have a higher hardness so they hold a much better edge and will hold a sharp edge for way longer.
I did some research and bought a outrigger outdoors vg 10 flex fillet knife and it is a very good quality knife. I've cleaned several trips of fish with it and have not had to sharpen it yet. I sharpened it when I first got it, but other than that haven't had to touch it. I've had the knife for a month now and have cleaned at least 30 fish. I do take care of my stuff, I wash it when I get done using it and put a light coat of oil on it, but other than that the knife is used pretty heavily when we go fishing.
I came across the knife while researching fillet knives. This is the article that actually put me onto the outrigger fillet knife in particular https://outriggeroutdoors.com/blogs/fish-and-game-processing/fillet-knife-for-fish-complete-guide
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your preferred fillet knife - SaltwaterCentral.Com