I bought two of that Victrinox knife only a slight bit longer. They are indeed awesome. Love their plastic blade cover as well. Protects the edge and stays in place in tackle bucket and doesn't get contaminated like a sheath does.
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I bought two of that Victrinox knife only a slight bit longer. They are indeed awesome. Love their plastic blade cover as well. Protects the edge and stays in place in tackle bucket and doesn't get contaminated like a sheath does.
Quote:
Originally Posted by Simpleman
With the sheepshead, it's really simple---you gotta lick your shrimp, but you need to eat some super spicy food ahead of time so it "heats" them up. (This is something I've never told anybody and it's a secret, so keep it to yourself.)
You're absolutely right on the bull reds---you have to fillet them from the inside out. Sheepies, too.
And look for the scale free bare skin on each side of the dorsal. You can get your knife between there and not dull it on scales. Going to try to cut around the ribs this year if they show up by mid March. They seem to be a.w.o.l. this winter.
I agree, I have two sizes of Rapala fillet knives and a Dexter Russell 9” serrated from JM. Those and cheap bait knife are all you need. I’ve never spent more than $30 on a fishing knife. Simply not needed.
That DR serrated knife is scary sharp makes short work of reds, sheepshead, snapper and AJs.
An el cheapo from the $$ store for bait and a couple of Dexters for filet work. Of course I have others that I don't need or use, guess it is just a fetish, I love knives.
for me, every comment here has validity. personal preference comes with time, usage and cost. i can’t tell you how many knives i own but depending on the possible purpose i use a mixture of them. might be i wake up on a tuesday and want to do whatever... thing is as long as it is legal never go anywhere without a knife.
I might have a new favorite, cutco fillet that has a fairly flexible blade, but just discovered it goes from 6in to 9in (not that I need 9") now if only I can get a good sharp edge on it :(
sad to say it is an issue for me sharpening a knife....but I sure need to learn.....I still haven't found that sharpener that does it for me (just don't know when to stop)
I lost my Morakniv Companion after field dressing a deer last fall, and replaced it with the orange version. At under 20 bucks delivered, these knives are an excellent value. There are a ton of reviews online, and I haven't found any negative ones. The slightly more expensive version in carbon steel is easier to sharpen, but for rust resistance, the stainless is probably a better choice.
-FishLips
Look up Smith's ceramic sharpening sticks. WorkSharp is another good one.Quote:
Originally Posted by ironman172
I have many sharpeners & systems....just not the skill or know when to stop ....thought about the work sharp, forgot I had a chef choice in a drawer used it and did good....I still need to take the time and learn to use a stone or ceramic sticks....a good friend always did it (scary sharp) shavingQuote:
Originally Posted by stik