Thread: Fillet Knife Recommendations

Originally Posted by frednic

I agree on the Dexter for a sharp blade, but I use two knives and I don't want the second one to be too sharp. I follow the bones down to the spine on a good fish to get the maximum of meat and you don't want a sharp blade to do that or you will go thru the bones.

I used to be in the restaurant business. I have cleaned a few tons of meat and had guys working for me who cleaned a lot more. A sharp blade is not what you always want.

I agree 100% on your fillet method. If you just try to make a cut from the head down or tail up, you are losing a significant portion of the meat---I don't catch so many fish that I want to waste any of the meat on the ones I catch. If you try that one-end-to-the-other on a cobia or a big king, you're losing a ton of meat.

You know whereof you speak!

Also, David and others are correct. You need more than one knife---you don't try to do all kinds of fishing with just one rod and reel. At last count, I had five knives on my cart, one of which is my loaner knife which suffers all kinds of abuse, and I don't care. And my pocketknife.

I have several. The one I like best is a Cutco Carver with a 9 inch straight blade. (not serrated blade) Hard to find but bought a couple on ebay used. Next, get you a Work Sharp Knife Sharpener. It is a motorized belt knife sharpener that will place a razor edge on knives.

I've always used the rapala knife. I sharpen it regularly and it cuts with the best of them. For bigger fish I use a Dexter Russell beef skinner. The blade is upswept and works nicely working it in a seesaw motion, it glides over big rib bones.

I clean fish 4 days out the week I only use dexter

Originally Posted by salt_water_guy

I clean fish 4 days out the week I only use dexter

How do you get knives to stay on that upside down counter top - magnets?

Its beside my sink lol