Favorite Fillet Knife?

[Seth]

Just keep a steel handy and touch up the blades before use. I mainly use an electric knife for scale fish anyways. Rip down the side to the tail, flip the fillet and then skim off the skin. Slick skinned fish, like paddlefish and catfish, still get a regular knife though.

[Greasy B]

I replaced a lost Kershaw with an 8" Victorinox this year. It's little stiffer and easier to handle than a standard fillet knife, so far I'm very pleased.

[ColdWaterFshr]

Don't hate me, but I like the Mr. Crappie electric filet knife...

I like that one too. Makes quick work of a mess of Neosho strain SMB, especially when you got a mess of them and need to get back to the creek and get more.

[rps]

+1 on the Victorinox Forschner. Cooks Illustrated rated it #1 over Wusthof, Global, and Henckels.

Check out the combos of knives with sheathes here:

http://bladetamer.com/html/combos.html

[jpb2187]

http://www.amazon.com/Victorinox-Forschner-Curved-Stainless-Skinning/dp/B00062AE76/ref=sr_1_1?ie=UTF8&qid=1403203438&sr=8-1&keywords=beef+skinning+knife

i like this for boning and cutting out the filets from the body. Get it nice and sharp and it will slice real nice and you can manipulate the blade easily through curves.

then i use your standard rapala filet knife for actually skinning the filet.

[fishinwrench]

It's not the arrow, it's the Indian. Buy an 11$ Berkeley and 9 dollar ceramic sharpener to hit the blade with in between filets. Spend the rest on gas for your new boat.

Yep.

If you want to cut through bones get an electric. Save the wear and tear on your wrist. I'd like to try the litium ion version of the Rapala electric knife. My original Rapala electric has been going on 10 years. I just buy replacement blades every 2 or three years.

Double yep!

You can also touch up the blades on electric knives easily with the appropriate size chainsaw file.

I've had the same American Angler elec. fillet knife with the original set of blades for over 12 freakin' years !!!

That's ALOT of crappie and Whites, and I even carve the Thanksgiving bird and the Christmas ham with it.

[Njardar]

A little off topic, but all the knives in my kitchen always get a few swipes through the double sided hand held ceramic sharpener. While the quality of the knives is not top drawer, sharp knifes is all that matters. With that said, nothing carves better than my 100 yr old+ carbon steel knife. Wasn't it Hannibal Lechter who said nothing carves like carbon steel, or something similar?

[jdmidwest]

I bought a cheap electric kitchen knife 20 some years ago at Wally World made by Regal and use it every time I fillet at the house. The serrated blades are still as sharp as the first day and cut thru bones like a charm. It is the right size to fillet most any fish I catch and makes fast work of the job.

I bought another cordless model of the same brand a few years after the first, but the battery shot craps in a short time, but it worked pretty good at campsites.

I use a Rapala or a serrated Gerber when I am away from electric now. The serrated blade works better on larger bones like the salmon I filleted in Alaska.

[fishinwrench]

I love to eat, but hate to fillet BLUEGILL. No knife suits that job to my satisfaction...

[Gavin]

Foschner. Good quality high carbon blade on those.