Ok – here’s a question for all of you anglers out there:
What are your “favourite and best end result” fish fillet knife and fish steaking knife?........... (two separate types of knives).
?
OT
I have an older 12" fillet knife that was gifted to me by my ex-roommate (not related to any knife involved incident
). It was a knife made in Finland but the brand name has worn off. It doesn't have a sharp tip but the edge is pretty good. I like to use that to fillet larger fish.
Then one day I was at a parking lot on this particular stream. It was 5am and it was still a little dark. I was just putting on my waders when I looked down and my headlamp show on a knife blade about 1" from my bootie foot waders. Yikes! It was a 4" rapala knife without a protective sheath and my foot was just 1" away from being cut (edge was pointed upward). I looked around and no one was around...so finders-keepers. I had been using it since and I like it.
I don't have a steaking knife...I don't usually steak fish...but when I need to, I just make a cut on both side and snap the spine.
I have half a dozen different fillet knifes, and at least that again in hunting knives or lockblades- but here’s my three favorite knives for fish:
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Rapala rechargeable fillet knife – it’s great when you have a lot of fish to clean. It comes with 2 batteries so you never run outta juice as long as you keep them charged. I use it for taking off the fillets, but then use the manual knife below to remove the ribs and skin as I actually find the electric a bit too fast for those operations.
Old style wooden handle stainless Rapala fillet knife, this one’s cleaned many hundreds of fish and is still going in spite of a lot of the blade being ground away.
Lee Valley Peasant knife – great for steaking or just removing the head and tail - for fish you want whole and not filleted. High carbon steel blade sharpens easy and then holds the edge well. They discolour naturally unlike stainless blades. I use this knife a lot in the kitchen too for the heavy work because of its’ big chunky handle and thick blade.
Cheers,
OldTimer
I've always liked that Old Style Wooden Rapala.
Giuga10
Tried using the electric fillet knife on the turkey last night --- did an awesome job and quick too!
OT