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I am in the market for a new fillet knife. I currently use several cheap Rapalas that are getting to a point where they no longer hold an edge. I also use a MisterTwister electric fisherman that has cleaned hundreds of fish, both fresh and saltwater. I am looking for an affordable (not cheap) knife that can be used in a variety of situations. What do you folks recommend?
I have used Mr. Twister for quite a while. It lasts.
Dexter Russell. Sharp as hell, great grips and reasonably priced. I believe J&M carries them.
I have a DR 9" serrated fillet knife that is scary sharp.
You're not going to believe this but J&M has some recondition fillet knives at their checkout counter for $4-$5 that have worked great for me as an all purpose knife I too clean my most of my fish with an electric knife but have had no problem filleting with these knives Goes right through filleting for cut bait Doesn't come with a sheath but I found some easily online
I have had this knife for years. You can even send it back to them and they will sharpen it if you don't want too. If they can't get it sharp then they will replace the blade.
https://www.cutco.com/products/produ...117h1863fcgief
Dexter Russel gets my vote also
I actually have that same blade as spottedbass mentioned in the link. I had no idea what it was or where it came from until just now. It was one of those things where I moved after college and it just appeared in a box of kitchen stuff. I will say that it's a great knife. Probably my favorite Thin blade that stays sharp. I also have a Bubba Blade that I use all the time. Laugh if you want, but I love that thing.
For small fish I don't think you can beat the Rapala, but you're right, they aren't lifetime knives---I'm able to sharpen mine with the Gatco system, but it takes practice. I got a fillet knife from Morakniv that is promising, about the same size and feel as a Rapala, but with better steel. When you move on up to larger fish like kings and reds, the Dexter Russel really shines. I was helping a guy clean a big redfish last year and did one side to show him and when he started on the other side, he asked, "Just how sharp is that knife of yours, anyhow?"
If Gerber has fixed the problem with their handles splitting, they make a good small fillet knife, 6" to 9". Good steel and easier to sharpen than the Rapala, but the soft handles had a tendency to split along the back if you put much pressure on them.
I've heard a lot of people praise the Bubba Blade. I've never tried one, and they look a little unwieldy to me---too much handle and a bigger blade than I need for most fish.
There are quite a few good knives out there, but you generally have to pay for good steel and they have to be maintained. I much prefer a smaller knife that is easy to control and make precise cuts with over a big hacker. A good sharp knife is a pleasure to work with and a dull one will make you cut yourself and ruin your fillets.
+1 on Bubba Blade
I think you need at least two, a large one/longer blade and a shortie. Dexter Russel's are hard to beat, there are two grades-get the better one. I picked up a Cuda on sale at Bass Pro and it's nice. The small Rapala is about right for spadefish and the like but you'll certainly need more blade for a redfish or a king. I bought a Knives of Alaska Steelheader from Haywire that suits me well especially for thicker scaled fish like striped bass or reds.
A fillet knife needs to fit your needs and it's not easy to tell just by holding one in the store. When I'm on the pier I'll usually have three fillet knives and a steel, a couple of bait knives that I may grab for rough work and at least two pocket knives. Can't have too many..
Friend of mine got a relatively expensive rapala electric from his daughter for Xmas..told me was extremely disappointed with it....he mostly filets crappie and small cats......on researching found an amazing post by a guy that said he would rather try to filet fish with a brick than the rapala electric,,nothing but electric fisherman for me!
Agree on the Dexter. I have a 9" model I rescued from a box of donated knives headed for the dumpster. It's old. Still really good.
My experience is that Rapala's are inconsistent.
I have 3 Rapala's. O
ne is a 9". Sharp as heck, holds an edge and hones up real nice after cleaning a pile of fish.
One is a 7" with wooden handle, its OK, not great, but ok.
The 3rd is a 7" with a black rubber handle, dulls easy and I cant get it to hold an edge to save my life, basically worthless for anything other than cutting up potatoes
I use my Rapala fillet knife for smaller fish and a Mister Twister Saltwater Piranha electric knife for larger fish and sheepshead. Regarding price - I'll get years of use from both of these, so I consider it a good value. I don't fish for or catch tuna-sized fish, so a Bubba-Blade styled big fillet knife is more knife than I need -- for the present.
Quote:
Originally Posted by CarlF
That's where my retired Rapalas go - to the kitchen. They still do a very good job with veggies!
I agree on the Dexter for a sharp blade, but I use two knives and I don't want the second one to be too sharp. I follow the bones down to the spine on a good fish to get the maximum of meat and you don't want a sharp blade to do that or you will go thru the bones.
I used to be in the restaurant business. I have cleaned a few tons of meat and had guys working for me who cleaned a lot more. A sharp blade is not what you always want.
I got a heavy Duty Rapala 9" 120v for Fathers Day a few years ago. It cuts through sheepshead ribs and redfish scales with no trouble and has stayed very sharp. I have a J&M refurb that I use for getting meat off the bone like Frednic suggested and then use the electric to get the skin off.
+2 on the Bubba BladeQuote:
Originally Posted by perdidohunter
Do all yourselves a favor.....go to J&M and get one (or 3)of there 4.99 knives...swiss made I believe and darn good(used chicken slauter house knifes).....that is what I usecfor all my main cuts ,then the rapala for trimming the spanish fillets off lie Mr. Wire
I agree 100% on your fillet method. If you just try to make a cut from the head down or tail up, you are losing a significant portion of the meat---I don't catch so many fish that I want to waste any of the meat on the ones I catch. If you try that one-end-to-the-other on a cobia or a big king, you're losing a ton of meat.Quote:
Originally Posted by frednic
You know whereof you speak!
Also, David and others are correct. You need more than one knife---you don't try to do all kinds of fishing with just one rod and reel. At last count, I had five knives on my cart, one of which is my loaner knife which suffers all kinds of abuse, and I don't care. And my pocketknife.
I have several. The one I like best is a Cutco Carver with a 9 inch straight blade. (not serrated blade) Hard to find but bought a couple on ebay used. Next, get you a Work Sharp Knife Sharpener. It is a motorized belt knife sharpener that will place a razor edge on knives.
I've always used the rapala knife. I sharpen it regularly and it cuts with the best of them. For bigger fish I use a Dexter Russell beef skinner. The blade is upswept and works nicely working it in a seesaw motion, it glides over big rib bones.
I clean fish 4 days out the week I only use dexter http://www.gulfshorespierfishing.com...tid=5077&stc=1
How do you get knives to stay on that upside down counter top - magnets? :pQuote:
Originally Posted by salt_water_guy
Its beside my sink lol