Any plans to ever make a plain-edged folding fillet?

[Guyon]

Asked it in a thread of a different title. Thought I'd be even more up front with my inquiry.

While the Catcherman is a great knife, the serrations leave something to be desired when using the back of the blade to fillet. Are there/were there any plans to do a plain version?

 

[JD Spydo]

Asked it in a thread of a different title. Thought I'd be even more up front with my inquiry.

While the Catcherman is a great knife, the serrations leave something to be desired when using the back of the blade to fillet. Are there/were there any plans to do a plain version?

I'm a bit confused. I have personally never had the 25% serration on the 25/75 Catcherman ever get in my way of work at all. I do wonder why they haven't hit the market with a plain edged fillet knife. With all due respect and I know we all have our personal preferences but I think serrations really get a bum rap.

I do hope that they come back with another fillet knife someday. And I do hope that they offer it in plain edge. But I also have a fully serrated AUS-8 Catcherman which has done me quite nicely.

 

[Guyon]

I'm a bit confused. I have personally never had the 25% serration on the 25/75 Catcherman ever get in my way of work at all. I do wonder why they haven't hit the market with a plain edged fillet knife. With all due respect and I know we all have our personal preferences but I think serrations really get a bum rap.

I do hope that they come back with another fillet knife someday. And I do hope that they offer it in plain edge. But I also have a fully serrated AUS-8 Catcherman which has done me quite nicely.

Depends on the size of fish you fillet and how you do your filleting. Some large fish have bodies that are as wide or wider than the blade of the Catcherman. In such cases, unless you make a couple of passes in each direction, you wind up with part of the fish meat smoothly cut by the plain-edge and the other part sort of "chewed" through by the serrations.

I tend to fillet fish without any gutting at all, and I usually only make three distinct cuts. After an initial cut near the head/gills, one pass of the fillet knife severs the meat from the carcass close to the backbone. The second pass separates the meat from the remaining skin and scales. In particular, the second pass requires a nice sharp blade sans serrations in order to get the job done effectively.

I'm not knocking serrations entirely in a fillet knife. I have a Dexter Russell that is fully serrated, and it does wonders at cutting through bone and tough scales. Still, once I've used it to make some perimeter cuts (most often on saltwater fish), I still go back to a plain-edged blade.

YMMV.

 

[Guyon]

Dreaded double tap.