In all honesty I never really paid any attention to what I use, partially because I frequently help family members with their butchering and use whatever they hand me.
If I do take my knives or am butchering at home I use what I have which is a mixture of Old Hickory, Buck, Victorinox, Mora, Rapela and other brands and unbranded blades.
If I were to recommend a blade I would say you can't go wrong with a Victorinox or a Buck and I'd have a fish filleting knife from a reputable maker for the same reasons other have mentioned.
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Democracy substitutes election by the incompetent many for appointment by the corrupt few.
George Bernard Shaw
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