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Since fishing sucks right now and can't talk about fish, at least we can talk about fillet knives. What's yall's favorite fillet knife brand? I'm quite partial to my dexter russells. Second, would have to be the el cheapo Rapala knife. Had it for years and with a little honing now and then on the whet stone, slices with the best of them.
I keep trying different knives ,but end up reaching for my Rapala . Not sure why ,it just works for me . I really don't think it is better ,most likely not as good ,but its comfortable and familiar .
Love my Cutco Fisherman's Solution (adjustable 6 - 9 inches). The $5.00 resharpened knives that J&M sells are the best inexpensive knife I have ever used!
Back in the day, I had a serrated Dexter Russell Fillet knife, think it was a 9". It was SCARY sharp. Seriously. I was always very careful using it. I could steak an AJ in seconds flat, run through red snapper ribs like butter.
Other than that, I have a collection of Rapala's in various lengths. Hone them oftern and they work for what I do these days, which is mainly Spanish macs and speckled trout...
I tried looking to see what steel the rapala knife is made of but no luck. The next knife I'm looking the get is the DR 3576. It's more of a curved beef skinning knife made of carbon steel. The curved blade does not allow you to accidentally poke through the lateral spines of a fish due to the rowing motion of the blade instead of the stabbing/sawing of a straight knife. Found a video of the knife, also the guys technique ain't too bad either. I might try it on a redfish.
http://youtu.be/DlwfKBsgImg
The Rapala " is my favorite for smaller fish, even axe-handle Spanish, and I have a couple of Dexters for tougher chores, including the smaller serrated Dexter which is just as scary sharp as CarlF was talking about.
A good friend who does inland guiding is very complementary of the Bubba Blade fillet knife, but at about a $40 difference between that and the Rapala, I'll stick with the Rapala. The Rapala has the right degree of flexibility for skinning mackerel and trout, but for sheepies and redfish I use the Dexter-Russel fillet knife and the serrated blade. I have a special blade I use for cleaning cobia, but it's a secret, and I keep in in a sacred container, wrapped in a cloth soaked in holy water (doesn't rust).
I hope I wear all of 'em out this summer.
For big fish its my dexter russel's. I have various sizes as well as serrated blades models as well. For kings and spanish I have a folding kershaw filet knife that I absolutely love.
Picked up a bubba blade this year after hearing most the guys I fish with brag about it all last year gonna see how it does. But its going to be hard to beat a dexter.
With the Dexter being so much cheaper, and having pretty dang good steel in it, it'll sure give the Bubba a run for the money. I'll be real interested in how you like it---I'm always looking for the perfect knife.Quote:
Originally Posted by Monk
The bubba blade has such a strong marketing push lately on tv. All the "pros" on tv praise it. But like everyone has said, they are just asking too much. That handle is nice though.
Dexter is what the fish processors use. If you watch youtube videos on those guys who can clean an entire fish in seconds they almost all are using dexters.
George I will let you clean as many of my fish as you want so that you can really test out the knife.
Monk, you have been so good to me since I had the operation----brings tears to my eyes.