Bubba Blade Reviews

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

Quote:

---

Originally Posted by barnburnerAU

Brunson Net has Dexters cheap if you think you want one of those.

---

Yeah they sure do.

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