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Was wondering if anyone has given one of these a try, as they are made specifically for working in salt water.
https://www.bladehq.com/cat--Spyderco-Salt-Series--776
This one looks like it would be useful:
https://www.bladehq.com/item--Spyder...-Yellow--33028
Nice looking but, not sure what the need would be for such an expensive knife. I want a good filet knife and a cheapo bait cutter and they do everything I need.
As Fshntime said for fishing filet knife and a cheapo bait cutter and they do everything needed , Now if your into Boating than I say you mite want one for cutting lines and ropes especially if your tangled in some . I gave my Granddaughters husband who is in the Coast Guard on a boat crew one to keep on his flotation vest even though the Coast Guard issues the same knife for just that but it's a auto open , I told him he would be stupid to carry only one because if you drop it when your in the water your done , All the others in the crew saw it and he told them what I said no they all carry two . They have limited use outside that .
I have a $5 reconditioned fillet knife from J&M that I use to get the meat off the bone and cut through ribs, a $5 thin flex blade from Walmart that I keep razor sharp to get the meat off skin and cut out ribs and pin bones. I have a Smith's sharpener with a coarse diamond, fine diamond and a fine ceramic surface that brings the edge back with just a few strokes on the fine surfaces. My sweet bride got me a Rapala Heavy Duty fillet knife for Fathers Day a few years ago and it is awesome on sheepshead. I do like that little serrated blade. Looks like it would saw through sheepshead or bigger slot red rib cages but I would look for something much cheaper. For that kind of money you could get a good electric fillet knife.
My family has a deer processing facility, and the knives we use exclusively are the 6” full flex boning knives made by Foreshner/ Victrinox. The set us back about $18 each, I go through 2 a deer season (too many deer to count)... the “easy to sharpen/ hold an edge” balance is good enough to skin and bone out a dozen deer before the sharpening stone. I brought 2 with me last June and they lasted 9 days of bull red & Mackerel filleting without crossing a steel.
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Good point on having a backup, kinda like painting a house and climbing the ladder with only one paint brush.Quote:
Originally Posted by jollymon
I am always amazed and gratified by the knowledge and wisdom available on this forum. (Actually, that just means that people agree with my opinions.) I don't think any of those Spyderco knives would be in my top ten for fishing knives, even though they are excellent knives on their own right.
My choices in knives are: Morakniv 6" stainless fillet which is better steel than the Rapala, which is right up there in form and function. I am a believer in the smaller fillet knives because I catch a lot more smaller fish than big ones, and I have better control over the shorter blade so that I'm not as likely to cut myself. Also in my cart I have a Dexter Russell 6" curved boning knife for sheepshead and bigger fish and a Dexter Russell 7" serrated for bull reds. These knives take and hold a real good edge and handle well.
Now Simpleman has flung a craving on me and I want to try his Forstner/Victorinox. They sound like the cat's whiskers. A man can't have too many knives, especially good ones.
I have a greatVictorinox butcher knife and can attest to the quality ,I would spend $ on them before any others that are in the same price range. A chain saw for bull reds is my recommendation lol
A chainsaw was really tempting until the “Trojan Horse” meathod revealed itself to me for Bull Reds. Gotta “sneak” the knife inside the skin and attack from within...Quote:
Originally Posted by mike243
I pop a single scale off just behind the gill-plate then, after breaching the Kevlar plated fortress, “un-zip” the skin from the inside with a 1/2” to 3/4” of the knife tip (blade edge facing outward) upwards and forward towards the top of the back (like a normal first-cut when filleting non-scaled specimen), then along the top of the back to just short of the tail. As the skin is cut, the scales part and retreat as if they are down-wind of 3 day old egg salad exhaust fumes... After that, the typical cuts can be made with the stone wall, uhmmm scales, separated. It adds an additional step, but preserves the knife edge quite well.
I’ll try to remember to take a video on our next visit, as long as the fish decide to play nice... that being said, HAYWIRE, can you talk your secret fish language and let them know we will be down the 13th of March???
Yep , cut from inside to out makes it painless.....same with a shark
