Manual fillet knive

[rps]

I have an old Rapala. It needs the stone and the steel often. I have a Sabatier that stays sharp, but it wasn't meant for anything other than trout and sole. Otherwise, it is too flimsy. Some say the old Leech Lake knives were great, but complain the quality has dropped off. I own several Wustoff blades I use for different applications, but I don't want to carry a $135 knife to the dock. I am too clumsy. I finally settled on the Victorinox. Affordable, sharpens to a keen edge, fits my hand, and the edge stands up longer than the Rapala.

Bladetamers sells this package: https://bladetamer.com/product/combo-victorinox-6-curved-flexible-boning-knife-w-yellow-fibrox-pro-handle-sheath-43517c/

[snagged in outlet 3]

9 hours ago, jdmidwest said:

I have found that the cheapie 4 dollar fillet blades at Wally World fishing section serve that purpose well.  Schnucks has a Chuck Eye Steak that they cut 1" thick or better.  Slice that sucker in half with that blade lengthwise and I have a nice pair of poor man ribeyes for 6 to 9 bucks.  If they start to get dull, just toss them and get another...

Aside from this thread I’ve never given it much thought.   I have some old fillet knife I bought years ago that works fine.   I get those chuck eyes too.  👍

[kjackson]

I've a few of the older Rapalas that I still use, but right now, I've one of the newer models with the coating-- it mightt be teflon-- on the blade which is my primary knife at the lake.  It seems to hold an edge well.  But I was rooting around in some of my stuff the other day and ran across an old Buck fillet knife that I used mostly for saltwater fish back in Washington. That one will get a good sharpening and then it will replace the Rapala. 

[Quillback]

10 hours ago, rps said:

I have an old Rapala. It needs the stone and the steel often. I have a Sabatier that stays sharp, but it wasn't meant for anything other than trout and sole. Otherwise, it is too flimsy. Some say the old Leech Lake knives were great, but complain the quality has dropped off. I own several Wustoff blades I use for different applications, but I don't want to carry a $135 knife to the dock. I am too clumsy. I finally settled on the Victorinox. Affordable, sharpens to a keen edge, fits my hand, and the edge stands up longer than the Rapala.

Bladetamers sells this package: https://bladetamer.com/product/combo-victorinox-6-curved-flexible-boning-knife-w-yellow-fibrox-pro-handle-sheath-43517c/

Might pickup the 8" knife.  I need something stouter for bigger fish like stripers.  Slice through the rib bones, turn the fillet over and then trim out the ribs.

When I did a Sitka salmon trip, back at the dock there were people that would fillet the salmon being brought in by the charters and guides.  I watched them for a few minutes, they used big, stout knives, I'm guessing at least 12 inch blades.  They'd fillet and trim out the bones/fins on a 10 lb. coho in well under a minute.  

[DADAKOTA]

I have the old Rapala knife and it is functional but dulls quickly.  The Buck fillet knives are awesome and hold an edge for a long time.