Favorite Fillet Knife?

[grizwilson]

I have a Knives of Alaska fillet knife, does a fine job, better for boning deer and elk than filleting fish, it is a bit stiff, for my taste but holds a edge well. Like others I like the electric for the filleting, but prefer a more flexible blade for removing rib cages. The knife I use the most is a kershaw folding fillet, can stick in your pocket, no sheath to lose, it hold an edge, and the cost is reasonable...... under $20

http://www.ebay.com/itm/Kershaw-Folding-Fillet-Knife-NEW-Free-Shipping-/301194544782?pt=Collectible_Knives&hash=item462098068e#ht_412wt_1238

g

[Wayne SW/MO]

I think I have bought and tried them all. The curve bladed Rapala is simply the best in the lot. I know it is cheap but it will out perform expensive knives.

I agree that this grandaddy of filet knives is one of the best. It's the Normark, and been around longer than most on here. They are a bear to sharpen, but the don't need it often.

[Larry Eby]

Since I ruined my fav, ole Hickory filet knife, I've picked up two that serve me well. A dexter from Academy and the laminated handle browning filet knife. Don't know if it matters but both are made in USA.

[Terrierman]

Dexter Russell. The best. Also use a Gerber. Sharpen with a Chicago cutlery diamond double wheel that puts a perfect hollow ground razor edge on any knife that's not serrated in seconds.

[Gavin]

Dexter Russell's are great too. High carbon steel.

[J-Doc]

My recent fishing guide used one. He said it is all you need. And he cleans fish 7 days a week.

[Smallie Seeker]

Im really liking my Rapala J. Marttini filet knife from Finland. Got mine during the BPS spring fishing sale for almost half off.

[J-Doc]

I got smart and bought a Chefs Choice knife sharpener. Makes quick work out of sharpening any knife and even a cheap Eagle Claw can fillet with the best of them. Seemed to be the smart decision for me as I would need a sharpener even with a nicer quality knife. My Rapala does really well now. And I can sharpen pocket knives faster too.

[Terrierman]

I got smart and bought a Chefs Choice knife sharpener. Makes quick work out of sharpening any knife and even a cheap Eagle Claw can fillet with the best of them. Seemed to be the smart decision for me as I would need a sharpener even with a nicer quality knife. My Rapala does really well now. And I can sharpen pocket knives faster too.

Smart move. I've had the somewhat simpler Chicago Cutlery version for about 20 years. People frequently comment on how sharp my knives always are. I use mine on everything from kitchen knives to Benchmade folders. I used to do Arkansas stones and can get knives razor sharp there too, but the electric is a matter of a few seconds, no matter what condition the blade is in.

[kjackson]

I'm currently using a Rapala that has a slick coating (sort of like Teflon) on the blade, and it does quite well. I also have an old Buck fillet knife somewhere that was/is great. While either of these fit the bill now, I've also learned to follow the lead of the Alaskan guides who use several knives during the course of filleting. If I were to clean a bunch of white bass, for instance, I'd use one knife for most of the filleting, and one for cutting the ribs. I might also use just one for the first cuts on the skin. But if all I'm doing is walleyes or a bunch of crappies/bluegills, then one knife is fine.

I have both the Work Sharp system and the Chef's Choice. The Ken Onion WS is great and does the better job for a truly sharp edge. However, the three-stage Chef's Choice is the one I use most because it does a very good job and it's very quick. I also like the fact that it has guides for both American/European and Asian edges. That makes a difference on some knives.