Filleting Knives
 

Ok Im In The Market To Invest A Deasent Amount On A Filleting Knife , Im Sick And Tired Of Buying These 40 Or 50 Doller Knives That Dont Hold There Edge , Ive Also Gone As Far As Getting It Professionaly Sharpened. I Have A Deasent Set Of Stones / Sharpener. I Was Shown The Proper Way To Keep My Knifes Sharp , And To Always Hone It Between Fish, Thats The Key To Keeping A Good Knife , Ive Been Searching Around For A Deasent Knife So If Anyone Has A Deasent Knife Other Then The Rapala's And Shakesier Im Looking At Stuff Like The Alaska Coho Knives And Stuff Like That As Well As The Electric Filleting Knives Which Might Be A Good Bet Aswell. So If Yall Can Help Me In This Choice That Would Be Great.

BBJ

pick up a cutco fillet knife and be done with it

extendable blade length....thin blade and flexible like hell....holds an edge as good as any knife i have seen too

awesome knife

Rapala

If you want the very best look at german knife makers such as wustof or henkels.

i own the rapala (wooden handle) <-- this knife is pretty decent
this one i just bought http://www.crkt.com/bigeddy_.html it was only 20 dollars
its hell of a mean knife i chop jerky like its butter with it , 15 inches long

I have a Rapala fillet knife and love it. Been through quite a few and the Rapala holds it's edge nicely and cuts through anything I've caught.

Wustof all the way. Whatever you choose, make sure it's not too stiff. The best blades are V-ground, not sharpened on one side only. Browning and Columbia River are also a couple I go to a lot - tough and not too expensive but good stuff.

X2

BBJ, I cant recomend a high quality knife, but I wouldn't feel bad about not being able to sharpen a Rapala Filleting Knife, or the other cheap ones. I'm not a knife know it all, but I can put a razor edge on almost any blade. Rapala Filleting Knifes are the exception.

I have angle wedges, and a dozen stones, but no matter what I cant get them as sharp as they were new. Must be the cheap steel, I'm thinking.
For most of us who rarely get to use their Filleting Knifes, the Rapala's are fine. lol

If you are going to use the knife alot than go with a higher end knife such as a henkel boning knife and fillet knife.

The will hold there edge alot longer than the rapalas etc in this world.

I own 2 henkels and I have had them both for 10 yrs.
When I worked as a fish fillter it was what we were given and they simply rock!!!

I have had the same Rapala for 25 years. It works as good now as it did then. Best dam $15 I ever spent!

Ya, if you don't use them much, the $20 Rapala's work well. But their nothing compared to a good quality knife.

Thier $20 for a reason. You can use a laser, plasma, or whatever machine to put a sharp edge on a piece of pig iron, but as soon as the blade dulls its useless.

The Rapala's seem to be the same blade, material wise, as cheap steak knives. Yet suprisingly they do the job. I'm sure 90% of them never get used more then a few times though.

I don't spend $200 on polarized glasses either, since the $20 Rap's suit me fine. Yet if I was spending most of my time on water, I might consider the $200'ers.

I check them out, and thier spelled "Henckel". Just for those interested.

Check this guys stuff, my buddy buys from him all the time.
http://www.cutleryshoppe.com/index.asp

This is interesting, Filleting wise. Fish Ontario "fillet fish like the pros".

http://www.fishontario.com/skills/fi...06_3256&page=1

I have never used a filleting knife by Henckel, but I would assume they are just as amazing as their other knives. We have a set of Henckel knives that we use on a regular basis, they see a lot of use and sharpen up nicely.
Maybe check the following knife out:
http://www.paulsfinest.com/Wusthof-G...-cm-p-665.html

I love my Rapala knife but as ive said I do alot of fishing and in any one week I probably make it out at least 5 times , and in 1 of those 5 we keep fish to have at the end of the week or whatever , do a nice big shore lunch. Ok heres the question no doubt in my mind im going to go to russle kitchen supplys and look at a good hinkle filleting knife , but now how about an electric knife any of you guys or gals useing them ? Ive used one a couple of times its its the cats meaw and you can just buy changeable blades if after say 10 or 20 uses and cant get that good edge back just go out and buy that 15 doller blade , I just wonder how much use I can get out of one of them electric filleting knives .Any input would be good.

Run straight Buck knives myself. Got a nice Buck fillet knife a few years back and it is a fine knife. Its the style with the spine spoon built in. If you want to hold an edge it does it well. The only thing is with a Buck you have to keep on them if you let them get to dull its a job to get an edge back.

Put it this way, IMHO.

My henkels have been used a couple times a week already this year.

Number of times I have had to sharpen?

Twice...

I have used them on the coast to cut Salmon steaks (hard on a knife.) and then used them to fillet without sharpening right after.

Henkels are a little pricey but have a blade that is not overflexiable (in the world of fish cutting is a good thing.)

electric knives
 

Anyone use a rechargable electric knife. They look like thats the way to go?

Cutco
 

I totally agree with Jamie Black RT. Cutco knives are amazing. Just as good if not better then a top end Henkle, but cheaper in price. They have a life time warranty. If they go dull just ship em back to the company, and they sharpen them for you, they will also do any touch ups or upgrades at the same time.
I jumped on the Cutco band wagon last year (Im a taxidermist and go through a couple hundred critters a year of the fur/feather and scale variety. It was always a stuggle keeping sharp reliable knives around. Since I went to Cutco I have never been happier.) Their filleting knife is unbelivable. I got a few for family and friends. They garage saled all their old Buck, Uncle henry, Schrade, Rapala, Normark, etc, and now also only swear by Cutco.
If your interested I can hook you up. PM me.
If you go Cutco I promise you will never look back and will be totally satisfied.

I agree cutco makes a good knife however I didn't like the feel they had to them (personal preference) great warranty though!!

I have use rapalas for years maybe sharpen it once every 20 - 30 walleye, whitefish, burbot.

I cut on a thin plastic cutting board (butcher shop supply)
Once you get a good edge touch it up with a hone and it seems to last for me.

If you are against the Rapala then as walleyes said the buck or even a gerber.

We use them. They work really well. Some people don't like them though.....:D

I bought a Cutco on e-bay this winter. Cannot wait to try it..:)

BH

I got mine given to me; I'm pretty sure its a Normark or Rapala, but its pretty well used and the only markings on it are on the blade. It says " J Marttiini Finland Hand Ground Stainless".............or it looks like that anyway. Anyone know what this is?
It does close to 1000 fish a year (give or take a couple hundred...lol) and I wouldnt use any other knife.
Bottom line BBJ; just like anything, you're gonna get everyones personal opinion/preference on this topic; and this is mine.

no its all good this is what I want I want to know what peoples opinions are. I really want to hear from guys like you who do fillet a large amount of fish. Ive got a good rapala too very sharp but its a pain in the arse to keep that edge luckly my neiborgh across the street and does one hell of a great job. Like that knife is so sharp I could shave with it. But klike Ive said the blades are very flimsy.But I thanjk you and everyone else for your story and most of all input.

Bobbypetrolia, your marttini knife is a Rapala. I have two 7" raps over 20 years old and they work just fine. One gets heavy use double-duty as a hunting and camp knife. I recently upgraded to a 9" rap to work on the bigger fillets;) I'm sure the expensive knives are great but why risk an expensive knife out in the bush.

And no matter how much you pay for the knives, if you don't stay on top of it they will get dull. Use the steel or ceramic regularly and machine the edge when you can no longer get your edge with your steel (maybe once a year). What you cut on will affect the blade longevity too. Wood is best, then plastic. Never cut on glass, granite or other stone surfaces. Never throw your knife in the sink with other dishes and cutlery. The fillet knife is probably not the right tool for going through large bones. Clean your knife promptly. Etc, etc.

Choice Of Knives...
 

Case .... Has Been In My Tackle Box And One At Home For Over 20 Years...they Have Stood The Test Of Time..and A Lot Of Fish !

Buy yourself a Grohmann an' fogeddaboudit!:D
The build a great fillet knife.....
http://www.grohmannknives.com/pages/fillet.html
Cat

I have a Grohmann, Canadian made, a great knife! have own Rapala's, bucks, and others, this blows em away!

This is from the end of the "fillet fish like the pros" article. Now that I know the proper angle to sharpen at, I guess I know why I couldn't get it deadly sharp.
I like to put a higher angle on most knives I sharpen, but I've never used 10 degrees on a fillet knife.