Thread: Fish filleting knives

The other day I laid my hands on some ungutted Arctic char. I found out gutting is easy with any sharp enough paring knife but filleting isn't. I would like to give filleting a try.
Having no know-how I went to youtube. Watched some instructive vids. It struck me that both upward-curved western style and Japanese style knives are being used.

I saw a cheap one from Angel Berger getting good reviews on amazon.de: https://www.amazon.de/Anglermesser-F.../dp/B001OIKP9S Is it any good? Or should I buy something better read more expensive?

What do you guys use?

I've been using "Dexter" high carbon filet knives, since I was a kid. These two have outlasted all the others I've tried, especially in edge retention.

6 inch blades:




Did I mention...their inexpensive.! Typically under 30$

I also use a small 4" stainless blade, made by Rapala, from Finland, just for deboning/removing the rib cage from yellow perch.



Nothing better than fresh, fish.

Finnish made Rapala filleting knives are common around here. Not being a fisherman could not say how good they are.

Bob

This is my go-to fillet knife. $15 and I simply put a handle on it. I've done a bunch of them and have one sitting on my work bench waiting for a handle now. They also work great for removing silverskin from deer back straps.

https://www.texasknife.com/vcom/prod...roducts_id=597



Here are some I did to give you an idea of what they look like completed.

Their not too bad, Bob. One of the better choices, for mass produced filet knives. But the edge doesn't hold up for cleaning lots of fish, like I do.

Nice looking knife, D. The handle looks comfortable, to the shape of the blade.

Originally Posted by outback

Their not too bad. One of the better choices, for mass produced filet knives. But the edge doesn't hold up for cleaning lots of fish, like I do.

Correct. The edge retention is fair to good, but not excellent. However, they are easier to sharpen than many other stainless factory knives that I have used. I keep a ceramic "steel" near by for touch-ups when things get serious. It's hard to beat properly heat treated high carbon steel. It holds a good edge and is easy to sharpen. As long as people know how to care for it, it is a great choice for a kitchen fillet knife (probably not a great choice to keep in the boat tackle box). Trouble is that many people will let it rust.

I guess it all hinges around what size of fish that you regularly deal with. Missing from the group shot I’d my scimitar. With the scimitar I can go down the back, to the ribs, and do fillets while leaving the belly intact, or With the round tip I can go through the ribs and follow the spine to the tail, flip them around and remove the ribs with the smaller knives. The round tip is also the bees knees when it comes to skinning halibut.

I guess it all hinges around what size of fish that you regularly deal with. Missing from the group shot is my scimitar. With the scimitar I can go down the back, to the ribs, and do fillets while leaving the belly intact, or With the round tip I can go through the ribs and follow the spine to the tail, flip them around and remove the ribs with the smaller knives. The round tip is also the bees knees when it comes to skinning halibut.

Originally Posted by RezDog

I guess it all hinges around what size of fish that you regularly deal with. Missing from the group shot I’d my scimitar. With the scimitar I can go down the back, to the ribs, and do fillets while leaving the belly intact, or With the round tip I can go through the ribs and follow the spine to the tail, flip them around and remove the ribs with the smaller knives. The round tip is also the bees knees when it comes to skinning halibut.

Top knife looks suspiciously like a Rapala?

Bob

Well I can’t tell anymore. It’s very old. It is from Finland, I remember that, I’ve had it for likely 40 plus years. Has that company ways been called Rapala?