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Old 02-25-2017, 04:03 PM
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Default Filleting Knives: What to buy?

Hey guys. I am wanting to get a good filleting knife and was wondering what knives guys are really liking. Thanks in advance for your thoughts.
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Old 02-25-2017, 04:16 PM
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https://northarmknives. com/product/kermode-9-inch-fillet-knife/

I really like these. That said the Bubba knife I used last year was good but the handle isn't my thing.
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Old 02-25-2017, 04:23 PM
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I have always used the rapala knives but they don't hold an edge (no surprise, they are a $20-30 knife after all).

I keep looking at the bubba blades at work. I might have to give one of them a try.
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Old 02-25-2017, 04:24 PM
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Quote:
Originally Posted by rem338win View Post
https://northarmknives. com/product/kermode-9-inch-fillet-knife/

I really like these. That said the Bubba knife I used last year was good but the handle isn't my thing.
I got the same knife for Christmas in 2015. I used it on a few chinook and halibut last year but it felt a little to long???? I will be trying it again this year however because it's a beautiful knife and I really want to love it....
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Old 02-25-2017, 04:35 PM
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Originally Posted by sns2 View Post
Hey guys. I am wanting to get a good filleting knife and was wondering what knives guys are really liking. Thanks in advance for your thoughts.
What is your price parameter?? If you are looking for an excellent handmade piece check out Leclair knives in Edmonton. You can never go wrong with a custom made knife of any kind, where you have the complete input into the building of the knife that you want. You will be able to hand it down as an heirloom when you are finished with it. The price differential between an over the counter piece and a custom build is well worth it.

http://leclairknives.webs.com/
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Old 02-25-2017, 05:21 PM
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Default Cutco

A Cutco filleting knife is good ....
watch for a Cutco dealer at sports shows or home an garden....
sst
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Old 02-25-2017, 05:32 PM
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A Cutco filleting knife is good ....
watch for a Cutco dealer at sports shows or home an garden....
sst
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Old 02-25-2017, 06:02 PM
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I've started going to the local slaughter house and getting there worn down boning knives they work super well and I get them for free
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Old 02-25-2017, 10:18 PM
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I've got a cutco, and I like it a lot.
The blade slides into the handle, so you can have a short knife for perch, and a long knife for giant pike.
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Old 02-25-2017, 10:24 PM
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Quote:
Originally Posted by Scott h View Post
I got the same knife for Christmas in 2015. I used it on a few chinook and halibut last year but it felt a little to long???? I will be trying it again this year however because it's a beautiful knife and I really want to love it....
It's a preference thing for some. I like the 9 for fish over 3lbs. I really like it on salmon and big Lakers etc. I've also handled perch with it and find no-fault. If I could I would carry a 6 and a 9.
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Old 02-26-2017, 07:14 AM
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Default Filleting Knives: What to buy?

I have a custom 6" blade knife that was my grandfathers and a 9" Rapala that I bought over 20 years ago. The Rapala is my go to knife, sharpened at 22 degrees. I sharpened the custom to 19 degrees last time and it got dull much too quickly and the blade edge actually chipped. I've put it back to 22 now and we will see how it performs.

I haven't used the new Rapala knives so maybe the steel has changed but mine seems to hold an edge better than most. I do think the sharpening angle makes a big difference though.

I can only imagine how many fish that 9" Rapala has cleaned over the past 22 years!

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Old 02-26-2017, 07:43 AM
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I use a G6 for smaller fish.
A Dexter Russell 8" Sani safe for Salmon and Halibut-Commercial grade-functional, but not pretty or awesome-
$8 at a NAFEM show

http://www.dexterrussellcutlery.com/Fillet-Knives

A Cold Steel T&B around my neck for trout and perch

http://www.coldsteel.com/bird-trout.html

FYI

http://filletknifeguide.com/
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Last edited by omega50; 02-26-2017 at 07:51 AM.
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Old 02-26-2017, 08:23 AM
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Quote:
Originally Posted by Scott h View Post
I got the same knife for Christmas in 2015. I used it on a few chinook and halibut last year but it felt a little to long???? I will be trying it again this year however because it's a beautiful knife and I really want to love it....
They make a six inch version as well.

If you want the best email Phil Wilson and get in line.
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Old 02-26-2017, 08:48 AM
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I have around 6 knives usually use 2 per type of fish and task.
A few of my favorites are MAC Knives fillet and boning knife, Knives of Alaska Coho, Kershaw 12 inch curved and a 6 inch marttiini.

Last edited by Mike_W; 02-26-2017 at 09:04 AM.
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Old 02-26-2017, 09:02 AM
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Dexter also makes a 5" knife called the Cut and Gut with a useful scoop on one end for fish gutting
http://www.dexterrussellcutlery.com/...-31432-p11893/
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Old 02-26-2017, 12:41 PM
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Dexter also makes a 5" knife called the Cut and Gut with a useful scoop on one end for fish gutting
http://www.dexterrussellcutlery.com/...-31432-p11893/
I have a Russel (now called Dexter) boning/fillet knife that my father had in the 50's. Best fillet knife I have. They still make the same knife. Am trying to get a 2nd, and a sheath for first. Holds an edge like no other knives I have ever used. Mine is a 9". Very tough to get in Canada.
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Old 02-27-2017, 10:10 AM
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Quote:
Originally Posted by rem338win View Post
https://northarmknives. com/product/kermode-9-inch-fillet-knife/

I really like these. That said the Bubba knife I used last year was good but the handle isn't my thing.
Wow, gorgeous knife!
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Old 02-28-2017, 01:13 PM
pannas pannas is offline
 
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I have a Big Eddy by CRKT - best I've used for around $30. So sharp I was filleting an Elephant shark and kept slicing through the cartilage without realizing (which was never a problem with previous knives I'd used).
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Old 02-28-2017, 02:53 PM
Bushleague Bushleague is offline
 
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Quote:
Originally Posted by RavYak View Post
I have always used the rapala knives but they don't hold an edge (no surprise, they are a $20-30 knife after all).

I keep looking at the bubba blades at work. I might have to give one of them a try.
Are you using the rubber handled ones or the birch handled knifes? I have several older "Made in Finland" birch handled Rapala knives and IMO they hold an edge as well as needed. Mine get put to use several times a week for most of the year, and with a few swipes on the steel between uses they are always shaving sharp.

I don't know if the new ones are the same but the wooden handled Rapala's still say "made in Finland", the rubber handled ones have always been made in China and are junk. I also had a Mora filet knife and it worked pretty good too. If I was in the market for a higher end knife I would go with a good old Canadian Grohman, I have a couple of their hunting knives and am very pleased with the quality.
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Old 03-01-2017, 09:59 AM
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I like the Rapalas too. I lost one with a a black coated blade that was awesome. I then bought a nice grohmann, but it is not as sharp as the blade is thicker. I ended buying another rapala with the black coated blade.
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Old 03-01-2017, 10:32 AM
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Quote:
Originally Posted by Bushleague View Post
Are you using the rubber handled ones or the birch handled knifes? I have several older "Made in Finland" birch handled Rapala knives and IMO they hold an edge as well as needed. Mine get put to use several times a week for most of the year, and with a few swipes on the steel between uses they are always shaving sharp.

I don't know if the new ones are the same but the wooden handled Rapala's still say "made in Finland", the rubber handled ones have always been made in China and are junk. I also had a Mora filet knife and it worked pretty good too. If I was in the market for a higher end knife I would go with a good old Canadian Grohman, I have a couple of their hunting knives and am very pleased with the quality.
Mine are the rubber/plastic handle which I prefer. I figured the wood ones would have the same blade just different handles but maybe they are different.

I have seen some comments about the wood handle ones not holding an edge great either but I wouldn't be surprised if the old ones were better quality steel.

Overall they are a decent knife especially considering the price point but you have to sharpen them often. Probably better ways to sharpen them too but I have always just used the fine and coarse sharpener that comes with them.
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Old 03-01-2017, 11:28 AM
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Everyone's taste in knives is a bit different. People tend to have more specific 'wants' when it comes to fillet knives. The feel of the handle and the flexibility of the blade would be just two of these factors.
The steel can make all of the difference when it comes to quality and cost.

A lot of the decent quality knives will have a hardness of about R-55. They will sharpen up nicely, but will need to be touched up frequently.
I have a Grohmann that falls into this category. Decent knife.
http://www.grohmannknives.com/index....-sheath-detail

Japanese knives will typically use harder steel of about R60. They are a bit tougher to sharpen, but they will hold an edge better. I love this knife.
https://knifewear.com/collections/sh...e-fillet-180mm

Again, personal choice.
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Old 03-01-2017, 11:46 AM
Bushleague Bushleague is offline
 
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Quote:
Originally Posted by RavYak View Post
Mine are the rubber/plastic handle which I prefer. I figured the wood ones would have the same blade just different handles but maybe they are different.

I have seen some comments about the wood handle ones not holding an edge great either but I wouldn't be surprised if the old ones were better quality steel.

Overall they are a decent knife especially considering the price point but you have to sharpen them often. Probably better ways to sharpen them too but I have always just used the fine and coarse sharpener that comes with them.
I guess maybe it depends on how often you sharpen and what your expectations are. I don't mind doing small touchups, and giving any of my knives a couple swipes on the steel, or across the bottom of a ceramic coffee cup after I wash them only takes a minuet. A knife that remains sharp enough to shave hair off my arm with this kind of maintenance holds an edge as well as needed IMO. If I need to re-sharpen half way through a job the knife is no good. My butchering knives are the one exception as I accept they will need periodic sharpening throughout the course of butchering an animal.

All the rubber handled Rapalas say "made in China" and the birch handled ones say "made in Finland". I've never owned a Chinese Rapala myself, but have heard many claim that they are not as good as the Fin knives. You should go get one and do a comparison this summer
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  #24  
Old 04-21-2020, 04:50 PM
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It’s my opinion that the birch handled Rapalas are among the very best on the market. I have one in each tackle box (4), one in the trailer and one in the kitchen. My oldest one is 35+ years old. A good steel or ceramic sharpener is your friend. My 2c
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Old 04-21-2020, 05:06 PM
manitou210 manitou210 is offline
 
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Default Knives

I just bought the grohmann 8" spent a little time on Wicket Edge sharpner it works amazingly good.
But I don't think it will last as long keeping its edge of a Old Puma I have had for years, hard to beat German steel

http://www.grohmannknives.com/index....-sheath-detail
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Old 04-21-2020, 06:26 PM
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I use 4" and 6" Rapalas. Never have needed a 9". I use a 4" on 5# trout
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Old 04-21-2020, 06:36 PM
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This thread is from 2017 and resurrected by someone with one post linking to a business
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Old 04-21-2020, 07:25 PM
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Quote:
Originally Posted by manitou210 View Post
I just bought the grohmann 8" spent a little time on Wicket Edge sharpner it works amazingly good.
But I don't think it will last as long keeping its edge of a Old Puma I have had for years, hard to beat German steel

http://www.grohmannknives.com/index....-sheath-detail
X2 Grohmann is a great Canadian company that makes amazing knifes (including filleting knifes), that and everyone is unique, you will not be upset with a Grohmann purchase!!!
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Old 04-21-2020, 09:10 PM
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Default A troll from New York?

I hadn’t noticed. Thanks
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Old 04-21-2020, 09:20 PM
Gretz5582 Gretz5582 is offline
 
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Default Knife

Cutco. It is adjustable in length. Holds a good edge. And has replacement warranty in blade
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