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Any of you tried the Bubba Blade yet. Almost bought one, but would really like to try one out first. Usually use an electric knife on somewhat smaller fish (trout, slot reds, etc) but it can be cumbersome sometimes trying find a power source, etc. Just wanted some reviews on them from some one. Dont mind paying for a good knife, just dont wont to waste money on another one that isnt any better than I have. Thanks
Terry Looney is the only one I know of that has one. He said he loved it and with the handle material "the wetter it gets the stickier it gets" so no slippage
I still like the J&M 5.00 used poultry knives they have for larger fish....and just in my price range too ....I believe a Swiss made knife
I did some research on Bubba Blades. They are made from cheaper steel than other knives in that price range. They seem to be a decent knife, but you will be paying a lot for marketing. Also the teflon coating is a gimmick. My suggestion would be a middle of the road Dexter or Victorinox if you want to invest in a higher end knife. I also use the heck out of the reprocessed black knives from J&M ironman mentioned. They cut just fine and you can afford to break or lose one once in a while!
Just a got a new dexter Russell and love it.
Dexter Russell are tough to beat.
I had a Dexter Russell serrated fillet knife back in the day. that thing was scary sharp. Would slice an AJ into steaks in one good swipe and rip through snapper rib bones like they were not there.
Amen on the Dexter Russell knives, and for smaller Spanish, trout, etc., I'm real fond of my Rapala 6" fillet knife. I don't think I have but four of those J&M reground knives---hard to beat.
I spent $40 on a Knives of Alaska fillet knife, but it must be made for Alaskan fish, or for people who only want a little bitty handle, because I haven't been able to use it. Good steel, but just doesn't fit. Anybody want a good knife, cheap?
Never tried a Bubba Blade, and don't know that I'd want to get a knife that was using such an obvious marketing come-on---selling on a gimmicky name.
Brunson Net has Dexters cheap if you think you want one of those.
I just bought a new dexter fillet knife. After cleaning all of those whiting and croakers during the November chewdown with a cheap knife it was time to upgrade. Now if I only had some fish to fillet with it. Was hoping to clean a bunch of sheepies with it but it hasn't happened yet.
here is one of those J&M style 5.00 knives in action.....and a good tutorial on cleaning a sheep head by one of the best!!!
http://www.youtube.com/watch?v=V6XnbSugRCw
Yeah they sure do.Quote:
Originally Posted by barnburnerAU
I bought these a while back from them. The white handled one is a Dexter SGL155NSG Sofgrip.
It is one of my favorite knives. Serrated 5 1/2" blade that is so thin and sharp it's scary. I don't use it for everyday filet work much, only when I'm having trouble with something tough. Ya gotta be careful though cause it is comin on though. A finesse slicing unit to the max.
The small red handled knife is I think a netmakers knife. It's made in Sweden specially for Brunson and is sharper than a razor if that's possible. I think I paid less than $5 for it.
Brunson's is a great little store for fishermen.
Attachment 1760
Great Vid, Ironman.
That is exactly how I clean big sheepshead. Barely legal ones get scales, gutted and baked whole, head & all.
I'm not impressed at all with them. My son got one of the stiff bladed models. The steel is brittle. We were skinning a deer out with it and he whacked one of the shin bones trying to take the feet off and it broke a plug out of the blade as big as half of a quarter. There are a lot of knives out there that are much better for the same or less money.
I fish off the Four Seasons pier about twice a year, I bought me and my father-in-law each a Bubba Blade. I have cleaned Reds, Specks, Mullet, Kings, Blues, and even some crappie and was impressed with it, they were very sharp and hold an edge well. They are BIG though. Do better on bigger fish. We have the flexible blades. Think they make a smaller one now.
I've had my Bubba blade for two years now. The Teflon has not worn off nor have I needed to sharpen it. If it were to dull I can send it back.
I still like my dexter even though I have to sharpen it more than I'd like to. It works good in the kitchen.
+1 on Dexter knives. I use a Wusthof 10"chef knife for my serious cooking knife work because of the incredible balance and exceptional steel quality. An hour or two chopping, slicing and dicing with a cheap, unbalanced knife is miserable. However, all my paring, boning, and utility knives are white handle Dexters. Have two of their filet knives I take to the pier. Flexible but nice back bone for bigger jobs.
https://encrypted-tbn0.gstatic.com/i...FQ4kw-YZP8MHeH Now this is a knife
