What a knife!

I watched that video on how to clean a slot red with a skinning knife and used it as an excuse to buy a new knife. I've never had an actual skinning knife before. Well, I haven't cleaned a fish with it, but I helped a buddy clean a doe, and that is one of the finest tools I've ever used---I ordered another one in case I lose one.

I got the Victorinox 6" beef skinner in stainless, and it's a jewel. Good, sharp factory edge and handles like an expensive sports car. Can't wait to try it on some fish.

I bought a 10" Kershaw the other day and can't wait to use it on some Sheepshead.

That's the one I use to George!

How about a link to the video George?

I ordered the Dexter and am waiting for it to arrive. Victorinox is still making fine blades that will actually hold an edge, I've got one of their stiffer fillet knives and it's handy on smaller fish.

Check out "Redfish cleaning video" in the search function of the Gulf Shores Pier Fishing Forum. That's an excellent website and I check in there frequently. Nice folks, except for one or two who are kind of haywire.

I had a large Dexter serrated fillet knife years ago, it would slice through a big snapper or AJ in seconds, it was sharp as hell, scary sharp.
Not sure what happened to it, think I left in my old offshore boat when I sold it. It was one hell of knife.....

So can you clean fish like this now? Fastest Spanish Mackerel Fillet - YouTube

He is using a Victorinox Fibrox in that video.

Hmmm, Same effect as a chainsaw IMHO. LOL
I hope they are rendering those backbones too,
because there is enough meat left on them to feed a family for a month ;-)

I'm curious why the wide curved blade?
http://ecx.images-amazon.com/images/...L._SL1500_.jpg

i can clean a king that fast as long as i dont care how much meat i miss.

That does not look like the same knife used in the video ?? Then my eyesight is not all that great .

Pier#r---The curved blade is to give more cutting edge without making the blade longer and it is a real jewel when skinning deer. No point to poke unwanted holes. I have no idea how I'll be able to handle it when cleaning fish.

I agree on the speed thing. If I don't care how much meat I waste, I can fillet them right quick, but I want to get all the good meat that's available. There've been too many days when I didn't catch many fish and needed to fillet them real close to get a mess of meat for dinner, and I guess the habit stayed with me.

Quote:

---

Originally Posted by Haywire

fillet them real close to get a mess of meat for dinner

---

Now when we catch snapper and cobia, we usually leave a little extra meat on the back bones and take them right in to the chef at Flipper's (restaurant at our marina). Hard to beat a giant chunk coming off the grill or out of the fryer; the meat just slides right off the bones.

Another meat saver I tried recently -- take a whole trigger, wash it off well, gut it, slice open the gill slits and remove the gills. Slide a knife from the stomach cavity up along the back bone on both sides to make a pocket and stuff it like you would a flounder. I used butter, parmesan, bread crumbs, and capers. Bake the entire fish, skin on, for about 40 minutes. When the fish is done, the skin peels off in one giant sheet, head and all! When I tried this, the interior was extra moist and the amount meat to be found on the head surprised me. Of course, trigger is hard to mess up.

Also eat the eyeballs, they grant sight fishing powers.

Quote:

---

Originally Posted by usa

That does not look like the same knife used in the video ?? Then my eyesight is not all that great .

---

You are right, but the guy says it is a Fibrox in the comments somewhere. Dunno.

Triggerfish throats are a closely guarded secret. I tell everybody about red snapper and redfish throats for misdirection. Trigger throats are wonderful, but you pretty much need an electric knife to cut them out.

I ran across this site the other day and it looks like they have good prices on some decent knives. I haven't tried to order anything from them yet.

Commercial Grade | Fillet Knife | Boning Knife - WEBstaurant Store

Just put the Dexter skinner to use for the first time on some whiting and a puppy black drum and it's a pretty handy little blade. I cleaned the first six whiting the way I traditionally have and it did pretty good. But when I got to the larger puppy drum it really shined, cleaned it like I do a spanish and it went right through the larger ribs like butter. To mix things up things even further, I tried out the 10" duo-edge roast beef slicer that we use for holiday turkey/ham carving to take the skin off the fillets and it did so with absolute ease. I didn't once cut through the skin and leave a partially skinned fillet that usually happens with me behind the knife. I'll be accumulating knives like I do tackle if this keeps up...

I like the ones J&M has for 5.00....used.... from a poultry business....slices right through the spanish quick and easy, same for the kings....holds an edge great too....for the skinning.... I go back to the rapala fillet knife
just wish I knew when to quit sharpening it though....I know sometime I get a edge on it, but take it off through the process of sharpening :D

Quote:

---

Originally Posted by ironman172

I like the ones J&M has for 5.00

---

I forgot about the classic. A sharp $5 knife cuts just as well as a sharp $40 knife.

I am awful with a sharpening stone so I asked for a Spyderco sharpener for Christmas one year, it does the trick https://www.spyderco.com/catalog/details.php?product=77

Wanted to give John and Mike special thanks for allowing James to be with Family and Friends during this trying time.

Quote:

---

Originally Posted by Robert(Tato)Piteo

Wanted to give John and Mike special thanks for allowing James to be with Family and Friends during this trying time.

---

Prayers for you and your family