Finally got on the board.

[audiochem]

I have that exact same fillet knife. I also have an electric Rapala, but it can't hold a candle to that one.

[MOPanfisher]

That knife is several years old, have sharpened the blades a couple times.  Some years back I bought a Mister Twister expecting the El cheapo to bite the dust, but still going strong.

[rps]

6 hours ago, MOPanfisher said:

That knife is several years old, have sharpened the blades a couple times.  Some years back I bought a Mister Twister expecting the El cheapo to bite the dust, but still going strong.

I know the electric are faster, and, if used correctly, just as able to harvest all the good stuff. Still, I love to filet with an ordinary blade.

[MOPanfisher]

RPS, I have a buddy, younger than me even, who is the same way.  He learned on regular knives and still uses them.  I learned on an electric knife and never looked back.  I don't mind regular knives on the bigger fish like walleye and often use them for hybrids, but smaller stuff like crappie and bluegill I stick with electric.  I do use a plain steel fillet knife to remove the ribcage and peel off the little chip of meat on the back of them.

[rps]

A good fillet knife is a tool for more than just cutting up fish. I use mine to harvest mango, slice strawberries for show, and  fine work close to the bone. From top to bottom, the Victorinox Forschner semi flexible boning knife I keep in my day bag for the boat, the Sabatier fish knife I bought in London in 2002 for cooking school, and the Rapala Normark fillet knife I have owned since 1973.

 

[MOPanfisher]

I have some pretty nice ones and some $5 ones, the cheap ones get used a lot in the kitchen by myself or wife.  We usually have dinner at a friend's house on Sunday nights, trading off who cooks.  I always bring one of my knives,  they asked me once, "what's the matter, don't yiu like our knives", nope I dont.  They don't mention it anymore.   A sharp knife is a fantastic and necessary tool, a dull knife is just irritating.