filet knife

What kind of filet knife would everybody recomend for spanish, kings, sheep head, specks, flounder?

[quote author=eddy g link=topic=177.msg1528#msg1528 date=1319737163]
What kind of filet knife would everybody recomend for spanish, kings, sheep head, specks, flounder?
[/quote]

Eddy, I've had real good success with the simple Rapala filet knives. I use a DMT diamond sharpener while it's in use. Good tool right here. http://www.dmtsharp.com/sharpeners/f...sided-diafold/

Thank you so much Obie, great info

Hard to beat a dexter too, but I love my victorinox boning knife. John G. got me hooked on those accusharp sharpeners too, those things work amazing for their price. I don't think it really matters that much the brand the knife as long as you have a good sharpener. The main difference is how long it will stay sharp and the hardness of the blade.

Look at these sharpeners though: http://www.amazon.com/AccuSharp-1-00.../dp/B00004VWKQ
533 reviews and 4 1/2 stars says something, almost every shop in the area sells them.

I use dexter and a dexter shrighted for them redfish and thick scales feesh

A small chainsaw is great on the bid Reds,
It’s a bit messy, but zips right thru those big scales and bones :poke1:

Sharp is the key, always keep a good sharpener in your tackle arsenal.

[quote author=FinChaser link=topic=177.msg1579#msg1579 date=1319807980]
A small chainsaw is great on the big Reds,
It’s a bit messy, but zips right thru those big scales and bones :poke1:

Sharp is the key, always keep a good sharpener in your tackle arsenal.

[/quote]

As my buddy here shows it works great for sheepshead too! LOL
http://img.photobucket.com/albums/v3...sawSheepie.jpg

Yeah, it all starts with a good SHARP knife!

Shoulda known you would have a picture :headbang:

thanks everyone

Here is a related question.After I filet a fish,I filet it again to take the skin off.This time of year while skinning more that two or three fish,the knife gains more and more resistance while remove the skin. It looks and fells like there is a build up of (fat?) on the blade;because of this I use as many as a 1/2 dozen skinning knifes on a big mess of fish.I have to stop cleaning fish, and scrape the film off the blade so I don't mangle the filets.The problem is the time in cleaning the blades,when I have a pile of fish left to clean.When it is warmer it is not as big a problem.Anyone have solution to this problem?

Well, seeing as how I’m not fishing for a while, I haven’t encountered the problem. :angry:
I wonder if spraying the blade with a non-stick cooking spray such as Pam would help.
No experience with it, just a thought. ::)

I often see that 'fat' with mackerel especially like you say, in the fall.
While filleting I keep a small 'rinse' bucket nearby in case extra knife or hand cleaning is needed.
And my fish trimming routine includes wiping the blade on a damp paper towel after cutting each fillet.
Gotta keep that edge SHARP & CLEAN!
http://i43.tinypic.com/1sz86t.jpg

BTW, this is a +25 year old Rapala I use EXCLUSIVELY for trimming fish. :eat:

And these are my 'weapons of choice' for filleting fish:
A pair of +20 year old Chuppa knives (paid 6$ & 7$) and the $3 Jackson Fish Skinner :headbang:
http://i41.tinypic.com/of9hj9.jpg

As Sir David mentioned, Rapala has made some really great filet knives. They started out with wooden handles and recently have gone with black rubber. They have the same blades as the wooden ones. I have quite a few of both versions in 6" and 4" blades. The 4" is the finest fish boning knife that I know of:

http://i42.tinypic.com/26060z9.jpg

They are available at Walmart for around $10.00. Very reasonable for a great knife.

My $.02

flea

For Sheephead, I like a sharp SHORT blade knife.

Thanks everyone for all the replies, we miss you all