filet knife

What kind of filet knife would everybody recomend for spanish, kings, sheep head, specks, flounder?

[quote author=eddy g link=topic=177.msg1528#msg1528 date=1319737163]
What kind of filet knife would everybody recomend for spanish, kings, sheep head, specks, flounder?
[/quote]

Eddy, I've had real good success with the simple Rapala filet knives. I use a DMT diamond sharpener while it's in use. Good tool right here. http://www.dmtsharp.com/sharpeners/f...sided-diafold/

Thank you so much Obie, great info

Hard to beat a dexter too, but I love my victorinox boning knife. John G. got me hooked on those accusharp sharpeners too, those things work amazing for their price. I don't think it really matters that much the brand the knife as long as you have a good sharpener. The main difference is how long it will stay sharp and the hardness of the blade.

Look at these sharpeners though: http://www.amazon.com/AccuSharp-1-00.../dp/B00004VWKQ
533 reviews and 4 1/2 stars says something, almost every shop in the area sells them.

I use dexter and a dexter shrighted for them redfish and thick scales feesh

A small chainsaw is great on the bid Reds,
It’s a bit messy, but zips right thru those big scales and bones :poke1:

Sharp is the key, always keep a good sharpener in your tackle arsenal.

[quote author=FinChaser link=topic=177.msg1579#msg1579 date=1319807980]
A small chainsaw is great on the big Reds,
It’s a bit messy, but zips right thru those big scales and bones :poke1:

Sharp is the key, always keep a good sharpener in your tackle arsenal.

[/quote]

As my buddy here shows it works great for sheepshead too! LOL
http://img.photobucket.com/albums/v3...sawSheepie.jpg

Yeah, it all starts with a good SHARP knife!

Shoulda known you would have a picture :headbang:

thanks everyone

Here is a related question.After I filet a fish,I filet it again to take the skin off.This time of year while skinning more that two or three fish,the knife gains more and more resistance while remove the skin. It looks and fells like there is a build up of (fat?) on the blade;because of this I use as many as a 1/2 dozen skinning knifes on a big mess of fish.I have to stop cleaning fish, and scrape the film off the blade so I don't mangle the filets.The problem is the time in cleaning the blades,when I have a pile of fish left to clean.When it is warmer it is not as big a problem.Anyone have solution to this problem?