Manual fillet knive

[Dutch]

I’ve been carrying a Rapala in my boat for in the lot filleting.  It sees use rarely.  I had to use it yesterday.  It needs to be replaced.  I may get another one unless some one has a better idea.

[Quillback]

I have a Rapala also.  Fillet a few fish, stop and sharpen, repeat.  I'd like to have one that keeps its edge.

[fishinwrench]

I've had all types & brands, but my favorite by far is the old wooden handled Rapala's.  Not the hardest steel for sure, but a few quick swipes on a steel.....or even across a shovel, lawn mower blade, screwdriver shaft, or hard rock.....and she's right back to razor sharp.  

[snagged in outlet 3]

I was given a Buba Blade and it's awesome.  Although it's never filleted a fish.  Because trout taste like crap.  And I dont' keep smallies.  It is wonderful to fillet chicken breast, thick pork chops and other land animal cuts for stuffing.  

[Johnsfolly]

I have always loved Rapala fillet knives. I even had one with a burl wood handle. They had been lost in various moves or sold over the years. I now have a no name knife that I use for fish, meat and butchering game. A couple of runs through the cermaic sticks and its ready to go another round.

Pete I have been interested in the Bubba blades, but haven't pulled the trigger on one.

[tjm]

My favorite is "Dexter Russell EP155WHG SANI-SAFE® 5" Deboning Knife". It's a little stiffer than the Rapala knife, which I like,  and stays sharp much longer. I've had several Dexter Russell knives of different styles and all were good steel. I'd probably be happy with a Victorinox too. I do still keep the Rapala in my vest just because it's so light.

[Terrierman]

I'll never be without a 6" Rapala.  I also have a similarly sized Mora that's a dandy too.  And I inherited a 10" Dexter Russell that's the ticket for big fish.  None of which are expensive knives, but they are all good ones with years of proven use around here.

[bfishn]

Back at the Trout Farm, I started with my trusty Rapalas, but the step-daughter started bringing home spent knives from the chicken plant. After they'd been sharpened beyond their standards, they were only ~5" x 1/2" blades, and they gave them to employees. They were excellent steel, and I sharpened them down to ~4" before I tossed them. They had knurled blue poly handles, but no other ID. I'd love to have a new, full-sized one.