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Post by bula on Jun 7, 2023 8:09:44 GMT -5
Me either ! With no personal interest in, was unaware of new versions. Like mini-SawZalls. Did google tilipia to see size, market size, think you are on, as to blade length. You want the tip to be longer than the fish is deep. By how far a personal thing. Extra un-needed length makes awkward.
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Post by rangersedge on Jun 7, 2023 12:51:33 GMT -5
My introduction to electric fillet knives came after a bluegill fishing trip with a friend many years ago. We caught and kept way too many. I started in with a custom fillet knife and he started in with his new electric fillet knife. It took about two minutes to realize how much faster he was with that. Many years and two electric rapala fillet knives later, I'm considering one of those Bubba ones. I kind of hate the made in China part and about being dependent upon their batteries; but...
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Post by magnumwheelman on Jun 7, 2023 14:59:42 GMT -5
discussed this further with MRS... she had a real distain for the whizzer knives in the packing house... she wants a wood handle very flexible carbon steel blade... and the search goes on
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Post by squawberryman on Jun 7, 2023 15:08:25 GMT -5
She described Rapala.
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Post by longoval on Jun 7, 2023 15:11:01 GMT -5
Yep. Rapalas are cheap and they work well.
The reason many of the higher end, custom fillet knifes don't work as well is that many of them are forged and not very flexible. Just my experience.
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Post by bigbore5 on Jun 7, 2023 19:33:26 GMT -5
I've filleted many a fish with a Rapala. But when I spent time as a mate on a fishing boat, I learned about Fische knives. Nothing better has come along.
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Post by contender on Jun 7, 2023 21:07:54 GMT -5
A filet knife is one of my favorite tools for many butchering jobs. I like getting close to bone & not wasting any meat. I have several & use them all. I have a Rapala,, and for a quick, & easy job,, the 6" one works pretty good. I also have a Uncle Henry,,that I bought used at a yard sale (for $5) with a 7" blade,, and it get used a bit more than the Rapala. We bought some expensive "Shun" japanese knives and the first one was a 6" filet. It's blade is more rigid than all the others.
But the one I use the most,, is a Dexter-Russell with a 7" blade. Flexible, sturdy, and top quality. I've often studied the Victornox but haven't bought one yet. I will be looking at the Fische ones. Interesting.
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Post by LeverGunner on Jun 7, 2023 22:37:09 GMT -5
I've not used a victorinox fillet, but a friend has one of their chef knives and it does real good the times I've used it. I use rapala fillet knives from martinni, but i'd like better edge holding and blade geometry. I have a Sharp brand, vintage made in japan knife that I got off ebay. It is a stiff fillet knife, but the geometry is very suitable and I use it for just about any general kitchen tasks. It was only about $20.
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Post by bula on Jul 8, 2023 15:23:22 GMT -5
MWM..search still on ? Came across this brand lately, just saw they have filet knife. Believe you will find quality you seek. Montana Knife Co..
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Post by bula on Jul 8, 2023 15:33:24 GMT -5
Maybe finish knife yourself ? Look at Jantz, knife making supplies. They have 3 filet blades, the curved filet, maybe to your liking.
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Post by x101airborne on Jul 10, 2023 16:20:40 GMT -5
30 years ago I bought a JA Henckles Ice Hardened straight fillet knife. If you put the tip against a cutting board and flex the knife both ways, make sure the blade flexes the same left to right. With the Henckles I have used it to debone meat and clean more fish than most people ever see. If you are not sharpening it on a diamond (DMT style) stone you are just polishing the blade. Yes, pricey; but you get what you pay for.
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Post by cddogfan1 on Jul 11, 2023 7:10:27 GMT -5
I use Bubba Blades and Dexter. No complaints with either. Both take a good edge pretty easy and old it pretty well.
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Post by magnumwheelman on Jul 11, 2023 8:04:49 GMT -5
I haven't bought a blade yet... the little fish came in at 3/4" looking like little pieces of wire... they grow amazingly fast some more than doubled in size in 2 weeks... they are still on algae wafers, but I'm starting to introduce the baby pellets... there are several in the tanks, as big as a big shiner minnow now at 3 weeks ( still a long way from needing to be filleted ) but I've not lost any of them, & they are growing like weeds... they have a couple grading types... some all grow at the same rate ( all males ) the ones I got, are for aquaculture, & grow at different rates, to slightly spread the ammonia out, so it doesn't hammer your filter all at once... so some will be ready for butcher early, & I won't have 100 of them all ready at exactly the same time... I'll still have a big butcher day, when the water starts getting too cold, in the fall... I have big aquarium heaters in the tanks, but those are mostly to stabilize the water temps more, between the day & night temps, as the tanks are about 250 gallons each, they can suck up a lot of heat...
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Post by lar4570 on Jul 20, 2023 7:39:41 GMT -5
Victorinox 6" flexible fillet knife +10 to this!! I've got a 6" flex and used to have a 6" Super Flex. Both work great and hold an edge very well. When I worked in a slaughter house, we used R.H. Forsner knives which held up very well to daily abuse. The 6" flex Forsner worked very well on fish also.
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Post by bula on Jul 21, 2023 8:29:21 GMT -5
MWM, hold the presses ! Your search for a "BEST" filet knife, may be well answered in next issue, August issue of BLADE magazine. A whole article on fishing knives to be in it.
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