Thread: What a knife!

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.

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.

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

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