Thread: Fillet Knife Design

Originally Posted by Rockinchef88

Being a former chef, I was taught how to properly hold a knife for best control of the blade. That being said, I have gone through a lot of filet knives over the years(more or less because the blades get dull real quick and just don't hold up well). Over the past year though, I have been buying different styles of Cuda Brand knives and have to say I have been very impressed. The handle shape fits perfect to the way I hold the knife and has a rubberized grip that even when my hands are wet, I am able to maintain good grip. They are also made out a very hard stainless steel that holds an edge a long time and makes quick work of sheepshead, snappers, and triggers. I would suggest giving them a look for an idea on what to do with your knives.

You pinch grip your fillet knives?

I think a lot of complaints about how dull knives get over time is every time you sharpen you actually make the edge thicker because you've removed material, increasing the cutting edge angle. IMHO most knives don't require sharpening, they need stropping (steeling if you're a chef ) Most knives I make have convex edges for strength, you'll ruin em with a stone. Piece of mouse pad with strips of sandpaper and or stropping with buffing compound on leqther is all they need. Course these are my opinions based on how I make and use knives.

Poor steel, heat treat, or over heating during grinding also lead to poor edge retention.

Yeah. Pinch grip. Those cuda knives have an indention the falls perfectly in place in my hand.

The advantage of a custom knife is being able to have it fit your hand lol