Posted: 9/13/2013 5:10:09 AM EDT
 I bought the best fillet knife my local store had to offer. It wasn't the most expensive one, but the best bang for the buck, and I figure it will last 20 years. I bought it after my first fillet knife, a very cheap one, broke. I wrote about it at http://www.handyfather.com/the-best-fillet-knife/ What do you think is the best fillet knife for you, and why? |
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I use an inexpensive fiskars. Sheath as a pair of molded in ceramic rods. A few strokes before use and it's perfectly sharp all the time. The blade has flex if you need that. I don't like rigid fillet knives. Those are called boning knives.
I like my fiskars so much I use it for boning deer. |
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Powdered metallurgy stainless. Expensive, but so are very expensive fish, so that's what the factories use.
e.g.: http://www.seamountknifeworks.com/gallery.htm |
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Check out Leech Lake Knives. I used the trusty Rapala for 20+ years with no complaints, but I picked up a LL knife about 5 years ago and I absolutely love it. This is the one I have: http://www.leechlakeknife.com/SlideShow_assets/SlideShow.html?lang=en How long did it take you to cut yourself with the Leech Lake? I made it 3 days, they even used to ship them with a band aid in the sheath. I have the LL and a cheap Dexter Russell with the carbon steel, polar opposites of price range. |
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Check out Leech Lake Knives. I used the trusty Rapala for 20+ years with no complaints, but I picked up a LL knife about 5 years ago and I absolutely love it. This is the one I have: http://www.leechlakeknife.com/SlideShow_assets/SlideShow.html?lang=en I just got one too. Great knife. Did close to 30 fish or so on our annual trip to rainy lake last weekend. All the guides there use them too. |
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Anybody have experience with the Mora fillet knives? Posted Via AR15.Com Mobile I have two and like them. Nice handle. Great sheath (easy to keep dry inside). I feel like the steel is better then the rapalas by a small margin but likely they are both sandvik 12c27 or 14c28. I actually find myself using it a lot for other cooking tasks because it steels to a really fine edge easy and cuts really well. |
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Cutco also makes a nice fillet knife. Blade adjustable from 7 to 9 inch Alcas Fishermans solution. Cutco picked them up years back. I bought one at the cutting edge in the Carlsbad Mall back in 87'. 
Bluegill to King Salmon. They work, but don't hold the best edge. Anza fillet knives are the bomb for holding an edge. Made from band saw blades. The only issue is rust, if they aren't taken care of properly. |
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I look for the older Rapala's, when they still made them in Finland. They are fairly inexpensive, but work great, and easy to keep a razor sharp edge on them. The thin semi-flexible blade makes it easy to work them close to the bones. Be careful with the tip. Easy to sharpen, fairly inexpensive. Work perfect for my needs with the thin flexible blade. There's a few other Scandinavian blades of the same type that work just as well, but I have shied away from the ones made in Asia. |