IceShanty.com's Ice Fishing Community
IceShanty Main => General Ice Fishing Chit Chat => Topic started by: ISU_Cake on Jan 09, 2018, 02:25 PM
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If anyone else is like me... I have bought, lost, bought, and found many different and identical fillet knives. I am in the buying stage again and was just curious which knives Iceshanty Nation prefers.
So what kind of knife do you reach for? ??? ;D
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I have had a few. The one I have liked the best so far is a Rada fillet knife. Made in the USA, made well, great handle, and not terribly expensive.
I have always wanted to try one of the leech lake knives but theyre a little too spendy for me, I have heard good things about them.
If you go with the Rada I would also get their sharpener, it works good. Theres a kit on sale at amazon right now, good price.
https://www.amazon.com/gp/aw/d/B001GXMF30/ref=mp_s_a_1_2?ie=UTF8&qid=1515529825&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=rada+fillet+knife&dpPl=1&dpID=41XZX9kSCCL&ref=plSrch
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I recently got this American Angler electric fillet knife. I also got the 5.5" blade for doing panfish. I've used it once and am pretty impressed. It makes quick work of filleting crappie.
https://www.amazon.com/gp/product/B00JBWF9E0/ref=s9_dcacsd_dcoop_bw_c_x_2_w (https://www.amazon.com/gp/product/B00JBWF9E0/ref=s9_dcacsd_dcoop_bw_c_x_2_w)
Still used my soft handled Rapala for the detail work to cut out the rib area and trim off any skin that may have been left.
https://www.amazon.com/Rapala-Fillet-Single-Sharpener-Sheath/dp/B001NXC5Z6/ref=sr_1_2?s=sporting-goods&ie=UTF8&qid=1515530069&sr=1-2&keywords=rapala%2Bfillet%2Bknife&th=1&psc=1 (https://www.amazon.com/Rapala-Fillet-Single-Sharpener-Sheath/dp/B001NXC5Z6/ref=sr_1_2?s=sporting-goods&ie=UTF8&qid=1515530069&sr=1-2&keywords=rapala%2Bfillet%2Bknife&th=1&psc=1)
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Cutco Fisherman's Solution. Blade extends from 6" to 9" for any size job. Made in america. Lifetime guarantee, free lifetime sharpening (even without original receipt). Hard side sheaths are really nice. Handle gets good grip. I grew up 20 minutes down the road from the main cutco plant and they one of the few businesses keeping this area afloat. A little pricey but it's the last you'll ever buy. Well worth every penny.
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For my work with trout and salmon, the all-time favorite is the rapala soft grip. Dishwasher safe, takes and keeps an edge well. Great knife. I also use the 6" for butchering deer.
(http://stevelarsen.com/ice_shanty/rapala.jpg)
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For ice fishing, I’d have to say my old Wooden handled 6 inch Rapala filleting knife. After 50 years the blade looks more like an ice pick but it can pop out a perch eye for my second fish in less than a second.
The steel always takes a surgical edge to a diamond lap and for filleting perch, there’s none better...and I’ve owned many brands and sizes.
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agree with the birch handle rapalas. great value. also really like my leech lake knife but it stays at home so it doesn't end up in a snow bank or down a hole.
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I have to admit, the Rapala Fillet knife is great...my old man, claimed mine...
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Depending on what you're filleting with the knife, I've not had one I like more than the Morakniv "Fishing Comfort" 6.1 inch for filleting everything up to large walleyes and medium pike. Here's a link (https://www.amazon.com/gp/product/B00EAL1HI4/ref=od_aui_detailpages00?ie=UTF8&psc=1).
If you're sticking solely to panfish I suppose the 3.5 inch may be something to consider. That being said, I've been able to make quick work of bluegills, crappie, and perch with the larger blade on many occasions. The one time when I wasn't really happy with this knife was when trying to fillet up some large steelhead. These fish were north of 7 lbs (one approaching 10) and though I was able to get them done, this knife simply wasn't large enough for the task.
I've used a bunch of lower end knives as well as some higher end ones. This one provides a perfect (to me, anyhow) amount of blade flex, is sharp right out of the packaging, will hold an edge well, and is easy to sharpen. It's Swedish made, and I'm 99% sure the Morakniv name is shortened to "Mora" when the same company produces ice auger blades which make their way onto Strikemaster augers. For those not familiar, their ice auger blades are very good as well.
Aside from the obvious cost savings of going with a cheaper knife, I've personally had a tough time with higher end knives due to the difficulty in sharpening them when that time comes. It's a double-edged sword (pun intended) - clearly higher quality steel on high end knives holds an edge for longer, but when it's time for sharpening, that steel is also much harder to hone to a razor sharp edge. I think this is especially a concern for fillet knives where there's such a fine line between sharp and dangerously dull. Given that I'm no whetstone wizard and that I'm not a huge fish eater anyhow, this one has been a great buy for me. A few swipes on a cheap wedge-style sharpener and you're processing fish again.
I did just get a Worksharp for Christmas, so maybe a high end knife will be in my future. For right now, I'm very happy with the Morakniv.
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I used just about every one, including electric (which have their place), but for my knife work I use a Leech Lake....stays sharp forever ,each one with a unique handle and when it does need it the sharpening they di it for you free...I've had 2 for 8yrs now and only had 1 in for sharpening.......took 2 weeks.....
Pricey but worth every penny.....
http://www.leechlakeknife.com/Home.html
https://www.scheels.com/p/leech-lake-custom-made-fillet-knife/48000011120.html
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I picked up a leech lake filet knife a few years ago & gave away my rapala. ;)
https://www.reedssports.com/leech-lake-knives/leech-lake-knives-7.5-fillet-knife-onyx-264176 (https://www.reedssports.com/leech-lake-knives/leech-lake-knives-7.5-fillet-knife-onyx-264176)
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The Leech lake knife is very nice if you have the cash take a look.
I have an American Angler that I love but don’t use anymore, just don’t clean as many fish as I used to.
The knife I use when I clean is a Schrade Uncle Henery. 7” been using this for 25 c years.
Not suggesting you buy any of these just saying what I use.
Keep it safe! JDL
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I have piles of the Rapalas, both wood and rubber handle, great knives that have served well over the years. I switched to a Wusthof 7" a couple years ago and LOVE it, a little spendy but holds a great edge, couple swipes on the honing steel after a pile of fish and back to cutting like new.
Have been eyeballing the bubba blades for something to rip through vs finesse, haven't given it a shot yet though...
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I use the cheapy rapala birch handles, buy a 4 inch and a 6 inch every year. I clean enough fish that by the end of the year between open water and ice, they are shot. They can take about ten times threw the sharpener... and then i pitch them, or give them to some kid. I have a leech lake one at the house for the kitchen, but damn i would feel bad losing that on a fishing trip and i never know where i am gonna clean fish so it just stays home.
They are my favorite, just because of the price tag, damn hard to beat, and everyone is always shocked when i whip out the 4 inch knife but i can clean a big walleye faster with it then most guys with an electric and get more meat to boot, just far more control. Then use the 6 inch to skin, or butcher a big pike.
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In my bag of fillet knives I have (a)Rapala (b) Uncle Henry (c)Rada (d)Leech Lake
Just cleaned a batch of crappies using my ,,,,,,,,,,,,,,,,,, (c) Rada knife. All my knives work, but I do like the Rada the best. The Leech Lake and the Rada both have a similar blade thickness and flex but the Rada handle has a better fit in my hand. I'm sure the hand to handle "fit" is a very personal thing and affects each of us in choosing our "favorite".
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Ive got a rapala gold medallion that i really like. Long flexible blade and super sharp...and stays that way..when it does start to dull doesnt take a whole lot to get it back to razor sharp
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I've a couple of Leech Lake knives and couple of the generic LL knives. Unless you want the backside sharp side, these are same knives.
http://www.customcutlery.com/fillet.html
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I use my Leech Lake 7.5 inch fillet knife. If I am fishing with a large group and we have a ton of fish to clean, I will use my Rapala Electric fillet knife.
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The knife I use when I clean is a Schrade Uncle Henery. 7” been using this for 25 c years.
Same here, I have two, I think the 7" is called the steelhead. I prefer the 7" blade for most things.. You can still buy USA made ones on eBay..
The knife on the bottom is used as a scaler..
(https://s10.postimg.cc/y986djwt1/IMG_1468-1.jpg) (https://postimg.cc/image/y986djwt1/)
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For normal walleye a mister twister or rapala electric works well for me.
When doing panfish like crappie the fist cut happens with a leech lake knife.
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For ice fishing, I’d have to say my old Wooden handled 6 inch Rapala filleting knife. After 50 years the blade looks more like an ice pick but it can pop out a perch eye for my second fish in less than a second.
The steel always takes a surgical edge to a diamond lap and for filleting perch, there’s none better...and I’ve owned many brands and sizes.
I agree. No comparison and nothing better for the price.
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Best ergonomics knife for me was a G96 , bought in 1980. There were two versions, mine was the narrow blade. Water got into the handle and split it somewhat. Still works well. My current is a Knives of Alaska, long flexi blade.
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Wow, no vote for victorinox knives yet? Check them out on amazon.
The rapalas are actually decent too
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Uncle bought me a buck brand filet knife and I love it. Super sharp. Comfortable in my hand. It also folds which is convenient for storage or travel.
(https://s10.postimg.cc/w0yla82at/Screenshot_20180109-195139.png) (https://postimg.cc/image/w0yla82at/)
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Day in day out I like the old reliable Rapala knives. Newer ones don't seem to be as good, go back 20 years and they're better. Also got a pair of Chicago Cutlery I bought maybe 30 years ago. 6" blades, a little stiffer than the Rap steel but very, very sharp. Like others, these are my choice for venison processing, terrific boners and trimmers!
If there's lots of larger fish (pike or walleye) I like an electric for slabbing sides and finishing with blades. Nothin' special on the electric - Hamilton Beach cheapie.
Always pack a 4" Rap blade. never know when you might want a quick meal... You can do a lot with a small blade.
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wood handle rapala.
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Ive got a rapala gold medallion that i really like. Long flexible blade and super sharp...and stays that way..when it does start to dull doesnt take a whole lot to get it back to razor sharp
X2
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A sharp one !!
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Well... if you're talkin' fixed blade and not electric, I have a host of filet knives that I like and use. Older Rapala's (before China), Victorinox, Chicago Cutlery (again, before China), Dexter Russel, and Buck in blade lengths from 5" to 9". I prefer a carbon steel (5 stars) or carbon stainless blend (3 stars) and wouldn't even waste my time with a straight stainless steel blade. Carbon steel holds an edge better than stainless carbon blends but requires a little maintenance. I always wash and hand dry any of my knives after using, but I put a thin coat of mineral oil on the blade of my carbon steel knives before putting them away. My filet knives are dual purpose knives, I use them when butchering my deer and preparing my cuts of meat as well as filleting fish.
WK
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Leach lake
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I love my Mora fillet knife, but I still do like the regular Rapala wood handled ones too with the 4” blade. Both have their uses!
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I have a Havalon Barracuda edge. Razor sharp blades, and when they dull, I pop out there old and pop in a new blade. I also have the skinning blades today go into the knife for working on deer so it's dual purpose. It's a little small for giant trout and salmon, but works perfect for panfish, perch, walleye, and even pike. Plus it folds for storage. I would highly recommend it.
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(https://s10.postimg.cc/9jx175o5x/IMG_20180106_181921.jpg) (https://postimg.cc/image/9jx175o5x/)
These are the ones I use
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My wood handled Rapala is a very good knife. Especially on smaller fish.
But most of the time I use my Dexter Russells just like you will find at every commercial fish cannery here in Alaska.
They hold an edge extremely well and are a pleasure to work with.
We do more fish here in AK in one year than the average person in the L48 does in 2 or 3 and the fish are bigger here on average.
Try the Dexter Russell.
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Sharp would be my only requirement. Brand really doesn’t matter, I’ve probably used them all at one time or another.
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Another vote for the wooden handle rapala.
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My wood handled Rapala is a very good knife. Especially on smaller fish.
But most of the time I use my Dexter Russells just like you will find at every commercial fish cannery here in Alaska.
They hold an edge extremely well and are a pleasure to work with.
We do more fish here in AK in one year than the average person in the L48 does in 2 or 3 and the fish are bigger here on average.
Try the Dexter Russell.
x2. Dexter Russell knives are what the pro's use who cut fish all day. I like the sani safe stuff as it's cheap, holds an edge well, and has comfortable handles. The sharpen easily too. They aren't glamorous but are a workhorse. I don't know what steel these knives use as Dexter claims it's proprietary (Dexsteel), but it seems to perform better than something in 440c stainless.
It's all about the steel properties and geometry! The steel on the Rapala wood handled knives is nothing special but I really like the flex and geometry of the blade. Conversely I don't like my Wustof in the knife block on my counter. The steel is better but the geometry isn't nearly as nice.
The Morakniv looks interesting, as the price is about $20 on Amazon and they use Sandvik razor steel. Pretty decent steel actually. Better than 440c.
There aren't a lot knives being made in the newer high end crucible steels. Something in Bohler M390 for instance would likely cost at least $200 or more, but the edge wouldn't need nearly as much sharpening. There are some custom makers using these higher end steels.
Some people really like the Leech Lake fillet knives. They aren't bad and I like the geometry of them, but I don't find them nearly worth what they charge for them. At $120 I expect something at least as good as Vg-10 in a non-custom knife. I have a similar knife to the Leech Lake made by Eagle River knife company that I believe has the same steel used by Leech Lake knives and was a bit cheaper. Of course it doesn't have the top edge on the spine. that appears to be unique to the Leech Lake knives.
An interesting knife is the Alaska guide knife by Buck Knives in S30V. I'd like to give that a try sometime.
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Rapala gets or done. Feels good in my hand and sharpens good and has the right flex for me.
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After buying my first mister twister electric when they first came out then later a cordless rechargeable back in 2003 I have used nothing but electric. Back then the battery in the coordless didn't last as batteries do today. Wish milwaukee would make one in the 18 Fuel... Probably could leave a 9ah battery in it for the season and never charge it. LOL... Now have three electric, two AC and one DC that has a long enough cord to clip on the battery or lighter outlet of my pickup and fillet fish on the tailgate. I can fillet all species even trout and small perch like the little 5-6 inch babies in our over populated lake. Great on pan fish/crappies.
As far as my fillet blades, one is in a kitchen drawer and two in my tool chest in the garage only to be used to cut everything but fish... The small sharp tip is great for cleaning your fingernails... ;D
Cheers!
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Dexter Russel user here as well. I clean a lot of fish and use the cheapest models they make. Dexter basics 7" and 8" fillet knives. The high carbon steel holds an edge for a long time and you just need to make sure it's washed and dried after using it. The looks are terrible and the ergonomics average at best but the steel is fantastic, and that's what really counts to me.
I also have a bunch of the rapalas in different models and they're decent but need to be sharpened way more often than the Dexter's.
The best part about the Dexter Russel is the price... $5.77 and better steel than most knives 5x the price.
https://www.katom.com/135-31608.html
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The best part about the Dexter Russel is the price... $5.77 and better steel than most knives 5x the price.
https://www.katom.com/135-31608.html
Now you have me thinking about a new project. Buy a few of these knives and fit them with custom handles, deer antler, leather, exotic woods or whatever trips your trigger.
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4" wooden handle Rapala's for me. Just have to touch them up with a steel. Wood handled one's are Finland steel. Black handles are China. Big difference.
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I think you have to own at least one wooden handle Rapala, they seem to have a place in everyone's repertoire. I would not trade by Wusthof for anything I've ever used, it will hold an edge far longer than most. I did use a fairly inexpensive titanium from Ace Hardware last year on a couple saltwater trips, I believe the brand was Clauss, and I thought it performed very well.
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Well now im gonna have to go compare all the different blades. I appreciate the response everyone!
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cutco fisherman has my vote. the adjustable is a nice feature.
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Dexter Russel here. I have a dozen or so of their knives and love them all for processing.... the roast slicer is a salmon filleting machine
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old fiskars, must be 30 + years old, hard plastic sheath with ceramic sharpener built into sheath. I've got a few more, but that one gets most of the use
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I use several. For a cheap knife to keep in the boat/sleigh you can't beat the wood handled rapalas. When I come home though, I like my Grohman knives. Hand made in Nova Scotia and hold their edge forever.
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Another vote for the wood handle Rapala
That being said.. lost mine and now I'm using the $3 knife from Walmart
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After buying the Rapala cordless ion knife I don't use anything else.
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Another vote for the wood handle Rapala
That being said.. lost mine and now I'm using the $3 knife from Walmart
X2
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Outdoor edge folding Filet or the old stand by a Rapala
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My personal favorite / go to knife is the Forschner Victorinox.
It's still as sharp today as it was the day I bought it 25 years ago. This knife has not only filleted all my fish but also used for countless deer for skinning, boning, and slicing. I use it for cutting all of my meats and fish.
I bought it at a butcher shop for $20.00 and they told me if this knife EVER gets dull to bring it back and they'll resharpen for as long as I own it. At the time I thought I was crazy for paying that much for a lousy knife!
It's NEVER needed to go back for sharpening ...
:tipup:
Lobes
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Dexter Russel user here as well. I clean a lot of fish and use the cheapest models they make. Dexter basics 7" and 8" fillet knives. The high carbon steel holds an edge for a long time and you just need to make sure it's washed and dried after using it. The looks are terrible and the ergonomics average at best but the steel is fantastic, and that's what really counts to me.
I also have a bunch of the rapalas in different models and they're decent but need to be sharpened way more often than the Dexter's.
The best part about the Dexter Russel is the price... $5.77 and better steel than most knives 5x the price.
https://www.katom.com/135-31608.html
Shipping for the $5.77 knife is $11.78. Need to find local
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I have a cheapo 6" Berkley fillet knife, had it for years and it's gone through a ton of fish.
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My personal favorite / go to knife is the Forschner Victorinox.
It's still as sharp today as it was the day I bought it 25 years ago. This knife has not only filleted all my fish but also used for countless deer for skinning, boning, and slicing. I use it for cutting all of my meats and fish.
I bought it at a butcher shop for $20.00 and they told me if this knife EVER gets dull to bring it back and they'll resharpen for as long as I own it. At the time I thought I was crazy for paying that much for a lousy knife!
It's NEVER needed to go back for sharpening ...
:tipup:
Lobes
You should be a comedian! A knife that never needs sharpening in 25 years of use?
Or is it a self sharpening knife?
That would make a guy millions!
My Dexter Russels will hold an edge longer than most knives but they still need the occasional sharpening.
Sometimes just a honing but I still consider that sharpening.
Please elaborate on this miracle fillet knife that you never sharpen and never needs it!
Or do you just pretend to cut things with it?
I'm serious I(and every other knife user ever) truly want this knife that stays sharp with no sharpening or touch up ever even after 25 years of constant use.
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I'm a non electric guy,so I have several Rapala filet knives.I recently cut the blade of one of my longer knives down to a 4" filet knife.I know I could have bought a short knife,but why buy when you can make it,
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My personal favorite / go to knife is the Forschner Victorinox.
It's still as sharp today as it was the day I bought it 25 years ago. This knife has not only filleted all my fish but also used for countless deer for skinning, boning, and slicing. I use it for cutting all of my meats and fish.
I bought it at a butcher shop for $20.00 and they told me if this knife EVER gets dull to bring it back and they'll resharpen for as long as I own it. At the time I thought I was crazy for paying that much for a lousy knife!
It's NEVER needed to go back for sharpening ...
:tipup:
Lobes
Seriously??????
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The soft handle rapala blades work great for me and my panfish and walleyes.
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I have two. A 4" Rapala Superflex and a 7" Wusthof that my wife gave me a couple of Christmas' ago.
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My personal favorite / go to knife is the Forschner Victorinox.
It's still as sharp today as it was the day I bought it 25 years ago. This knife has not only filleted all my fish but also used for countless deer for skinning, boning, and slicing. I use it for cutting all of my meats and fish.
I bought it at a butcher shop for $20.00 and they told me if this knife EVER gets dull to bring it back and they'll resharpen for as long as I own it. At the time I thought I was crazy for paying that much for a lousy knife!
It's NEVER needed to go back for sharpening ...
:tipup:
Lobes
Still waiting for more info on this miracle knife that doesn't need sharpening even after 25 years of steady use!
I want to invest in it after purchasing one because once the world finds what this miracle knife can do I'll be a millionaire from my $500 investment.
I mean I've heard of knives holding an edge but this is incredible. A knife that never needs any kind of sharpening even with constant use for 25 years?
Sounds too good to be true.
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Dexter Russell's are on Amazon. Super sharp but I'll see if it lasts. Definitely wish I had a magic knife like Lobes ;D
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My son got me a Havalon fillet knife because I loved my Havalon piranta so much for big game. And it has turned into my go to knife.
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I have 4-5 dexters, mostly skinning knives in the fur shed, but they seem to constantly need sharpening.
My victorinox seemed to be sharper out of the box and holds an edge a lot longer than my dexters.
The 25 yr guy above was maybe exaggerating a bit but they are seriously very good knives. Really happy with mine
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I love my Mora fillet knife, but I still do like the regular Rapala wood handled ones too with the 4” blade. Both have their uses!
Agree, the Morakniv 6" is primo for the price!
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Great thread! I've always used the cheap Rapala fillet knives and they serve their purpose for me. I don't clean fish more than 6 times a year so I have a hard time justifying a top end knife but from this thread I found a few other knives of interest that I would be comfortable spending the money on!
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I just picked up the Morakniv 6.1" filet knife - thanks to this thread! I'm excited to use it!
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I've owned and used a pile of them over the years. My old, folding wood-handled Rapala is a favorite, but I'm really liking the two new Cuda brand fillet knives I tried. I bought the 6" version and liked it so much I immediately bought the 4" to go with it.
I'm a "knife nut" with lots of knives from makers like Benchmade, Busse, Randall, Zero Tolerance, Fallkniven, etc. If someone would make a fillet knife with one of the modern super steel blades, I'd likely try it. But for now, I don't think there is much difference between the reputable brands as far as steel goes; stainless or carbon. The user's ability to keep it sharp may be the important thing.
I think the Cuda knives are a great value.
Tight lines,
Bob
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Still waiting for more info on this miracle knife that doesn't need sharpening even after 25 years of steady use!
I want to invest in it after purchasing one because once the world finds what this miracle knife can do I'll be a millionaire from my $500 investment.
I mean I've heard of knives holding an edge but this is incredible. A knife that never needs any kind of sharpening even with constant use for 25 years?
Sounds too good to be true.
Stop being a dick. We all get your point.
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Switched to a electrics about 10 years back, right now it's a 12 dollar black&decker with Berkley Slim Fillet blades, most flexible electric knive blades I've ever used they work really good.
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My favorite filet knife has to be a Rada. You can get a rada sharpener also to keep the blade sharp. I did get an American Angler from walmart (electric) and I do really like this. It is so much quicker to get your fish done. Nez
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I have 3 favorites.
I'll use my older Rapala or Normark for cutting through any bones and scales.. Then I'll switch to my good Wusthof fillet knife to do the cutting of the fillet off the skin and trimming.
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I have 4-5 dexters, mostly skinning knives in the fur shed, but they seem to constantly need sharpening.
My victorinox seemed to be sharper out of the box and holds an edge a lot longer than my dexters.
The 25 yr guy above was maybe exaggerating a bit but they are seriously very good knives. Really happy with mine
Agreed the Forschner(Victorinox) commercial Fibrox handle knives are very sharp out of the box and hold an edge quite well. I live near the parent company SABI’s HQ, and they have cancer charity benefit warehouse sale for 4 days every November. The merchandise varies every year but they typically have a good selection of commercial grade boning, filet knives and steels. Best deal last November was 6” flex boning knives for $5.00. I bought 6 boxes of 6, gave some to family and friends and a few to guys met on the ice.
(https://s14.postimg.cc/ml5c45wu5/956_FA03_A-134_C-48_B7-_A52_C-_F356_BE5_E806_A.jpg) (https://postimg.cc/image/ml5c45wu5/)
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For my work with trout and salmon, the all-time favorite is the rapala soft grip. Dishwasher safe, takes and keeps an edge well. Great knife. I also use the 6" for butchering deer.
(http://stevelarsen.com/ice_shanty/rapala.jpg)
i have the set of those with three knives, i love them to death
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We have a local knife maker here in Manitoba that makes amazing knives. Look for a local knife maker... you can’t beat the quality.
(https://s14.postimg.cc/jpphooh3h/CD9_D79_FA-3_E7_B-4_A6_B-8_EB6-8_A398522_FBDC.jpg) (https://postimg.cc/image/jpphooh3h/)