So I thought I had all the knives I needed (dumb thought I know) but I find I need a dedicated fillet knife. What do my fellow fishing enthusiasts prefer?
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So I thought I had all the knives I needed (dumb thought I know) but I find I need a dedicated fillet knife. What do my fellow fishing enthusiasts prefer?
I have a very inexpensive (under $15) Gerber fillet knife. It lives in a hard plastic sheath that contains a built in ceramic sharpener. The blade is stainless but holds a razor edge... well I would have said that before getting into straight razors, not anymore. Still, it's very sharp and nicely flexible.
I have got more use of it doing precision cutting work on foam inserts for rifle cases, but it does well with the fishies too.
I am sure you could spend a lot more and get something much nicer with more pride of ownership, but the Gerbers work. If memory serves I read that Gerber buys them from Fiskars and resells them, but I have no proof either way. My blade is completely unmarked, only the sheath reads "Gerber".
http://www.onlygerberknives.com/images/Gator-9.jpg
if you feel more exotic, you can try a Deba knife, it works for breaking down chicken too.
Gerber is actualy a sister company of fiskars (my wife used to waor for powersentry another sister company). I own the very same fillet knife and have no complaints.Quote:
Originally Posted by Teethbrush
I like the Swedish MORA knife:
I agree with Teethbrush, I have the exact same one and it is still razor sharp (or filet knife sharp) Sometimes a quick touch up on the built in ceramic hone. I also use the hone on my boning knife and does a great job. It's surprising that it works as well as it does for less than $20.
I've used a Chicago Cutlery fillet knife for some 35 years. Perfect for Walleye, Bass, panfish, etc. Sharp enough to cut the rib bones out of walleyes with no problems, just the right amount of flex to the blade. I have no idea if they are still made or if newer ones would be of the same quality.
current Chicago Cutlery knives are junk, I have heard the the old ones are very good.Quote:
Originally Posted by Hawkeye5
I've got a small and larger wood handled Rapala's and they have served me well for over 20 years. They sharpen easily and take a pretty good beating regularly. Pretty cheap too and available all over the place.
Cabela's -- Rapala Fish 'n Fillet® Superflex™ Knives
Lynn
i have used a fillet knife to fillet fish on a job for 38 years and have the same knife it is a forschner 8 inch boning knife. hone it once a week and you can go to work on any fish you can catch, about 60.00 now a days i paid 40 for it in the 70s .
Mine bears the brand Normark on the handle and Fiskars on the blade. I think many filleting knives are made by Fiskars and re-branded.
They make good scissors as well.
Yeah, gerber bought fiskers a while back, and fortunately the quality seems to have stayed pretty high. I'll just have to see what my dealer has when I get back to calgary. Any other recommendations/ particulary on what makes a knife good?
Not sure what you are looking to spend, but I have had a Henckels set for quite a while and have been thrilled with them. I would hesitate to throw into a tackle box, but an excellent knife nonetheless.
Here is the Fillet knife that matches my set:
Henckels Twin Cuisine Fillet Knife (7-in.) at Cooking.com
Holds an edge VERY well and the fillet blade is flexible for excellent precision work. The handle material is fused to the tang and feels very nice in the hand.
My budget is whatever the good value is. I bought a couple RAT cutlery knives at the beginning of the summer, and I feel that they are worth far more than the paid price, but i feel the same way about my humble little opinel. if I could be convinced that the 130$ blade was worth more in "real" value than the 30$ blade, then that would be what I would buy. And since I don't know, I ask. Good looking blade though, that's for sure.