Thread: filet knife

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!


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:

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:



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