Filet Knife Recommendation

rutmi01

rutmi01

Joined
Mar 16, 2009
Messages
1,614
Hi,

I have a cheap Rapala Filet knife that I am looking to upgrade from. I fish up in the Boundary Waters, so the biggest fish I'll cut up is a Pike. Is there any recommendations on a good filet knife that is under $200? I appreciate all the help I can get here.

Thank you.
 
Fallkniven F2 with laminated VG-10 blade is worthy of consideration. One thing to note is it has a thicker blade than most filet knives and therefore it is very rigid. I have one and like it a lot, but some may prefer a bit of flexibility in the blade. The heavier blade does give the knife some additional versatility for tasks other than fishing.

Bark River has the Canadian Sportsman in two sizes. Beautiful looking knives. I don't own one.... yet... so can't comment from a hands on perspective, but certainly worth a look as well.

Fallkniven F2
FallknivenF2-2.jpg


Kevin
 
Have you thought of getting a custom made knife ? They may not be nearly as expensive as you might think. Use CPM154 for the blade.
 
Or S30V, or ATS-34, or 440C, or BG42, or D2, or...

Commission a maker to build one for you at your specs! It will become a lifetime treasure, one you will be proud to use over and over again! Then, leave it to someone special!
 
I may end up having someone make a knife for me. Please let me know if anyone has a recommendation of a knifemaker who has made some filet knives. Thanks a lot for everyone's help.
 
rutmi01 said:
I may end up having someone make a knife for me. Please let me know if anyone has a recommendation of a knifemaker who has made some filet knives. Thanks a lot for everyone's help.
Click to expand...

Why not ask them yourself? http://www.bladeforums.com/forums/forumdisplay.php?f=741 :)

Many makers specialize in several different areas, they should be able to help you out.

FWIW, I would almost prefer thin 1095 for a fillet knife as it's quite bendy, but takes a very keen edge. The edge is what you're looking for, super sharp and a little flexible. Stainless won't matter if you take good care of the knife.
 
I have a couple of Knives of Alaska filet knives and highly recommend them.
That said there are several custom makers here that I would check with. There is nothing better than a knife made for you to your specs.
Check the makers area. I know Nick(NWA) is making some now as are others.
 
Josh, flexibility is dependent ONLY on thickness, not alloy or HT !! CPM154 will give you a very fine edge and it's
quickly becoming a favorite with many custom makers.
 
mete said:
Josh, flexibility is dependent ONLY on thickness, not alloy or HT !! CPM154 will give you a very fine edge and it's
quickly becoming a favorite with many custom makers.
Click to expand...

I would disagree and say that the amount of flexibility is determined by a combination of the steel, the hardness, and the thickness. Look at the RAT knives. They get 1095 in 3/16" to bend 30 degrees and come back true. I think you would be hard pressed to find a CPM154 knife that does the same thing.

Not knocking CPM154, it is a wonderful steel and a great improvement on 154CM. I haven't seen a lot of custom makers (here) use that steel particularly though.

Again, I would recommend a straight carbon steel here. You're not looking for edge retention unless you're doing 100 fish straight in a row. You're looking for the keenest edge possible, and that's given by simple carbon steels with no carbide formations.
 
We've had this discussion in the Knifemaker's section many times.Discussions also on Swordforum.com
Flexibility is a function of the Elastic Coefficient ,a constant - nothing else.Do a search on this in that section for detailed discussion.
Search or ask the Knifemaker's section for how many use CPM154.
 
For some larger fish,though,a flexible blade is not as effective as a stiff,thin blade.
Also,it depends on how & what you fish for.Sometimes I find myself away from a fresh water source for a while,after filleting & tis presents a problem ,if I can't clean up the knife real good,by the time I get where there's a rinse,carbon would certainly get rusted,or at least spots/pits,maybe.
So the way I see it,if you're to get a fillet for over $100,you may as well have corrosion resistant blade steel ,especially if it performs cutting wise,as well,to me the stainless is an asset
-Vince
edited in.I know some professional deck mates that prefer carbon/stiff blades for certain slimy rockfish species,tautog,or Blackfish
They want that razor bite they can get fast & easy At the end of the filleting session they wipe these down with WD40.Even with a fresh water rinse on a boat out at sea,they will rust,so they wipe them down with the WD40
 
Big striped bass like this 30 pounder range,a stiff blade for filleting is prefered
DSCF3312-1.jpg


After it's filleted,a longer thinner/flexible fillet works good for skinning the fillet,though.So 2 knives are a plus
DSCF3315-3.jpg


smaller fish like these bass,a fillet that is semi flexible in the tip,works fine
DSCF5799-1.jpg
 
Charles May FishBone,stiff fillet & boning
DSCF0730-1.jpg


Wayne Hendrix,stiff,fillet & boning,tapered tang
DSCF0807a.jpg

DSCF0811a.jpg


Paul LeBatard flexible tip section ATS 34 Nice contoured handles
DSCF5889.jpg

plinhand-1.jpg
 
rutmi01
Paul LeBatard makes a shorter blade version of that last knife I posted & in 52100,as well
Under $200 Tel # 228 826 4137
lebatardknives@aol.com

I'm going to try the Menefee knife soon,I'll let you know about those
-Vince
 
Here's a thought......Any day now,the season will kick off here on the beach,on the north shore of LI,NY
I'll be using this,as my fillet,for small 2 lb class fish
It,to me,is like a folding bird n trout & it is pocketable
DSCF0571.jpg
 
mete said:
We've had this discussion in the Knifemaker's section many times.Discussions also on Swordforum.com
Flexibility is a function of the Elastic Coefficient ,a constant - nothing else.Do a search on this in that section for detailed discussion.
Search or ask the Knifemaker's section for how many use CPM154.
Click to expand...

You're saying that the only thing that determines how flexible the blade is is how thin it is?
 
If someone thinks that the composition of the steel doesn't matter then they need to retake High School Chemistry.

While the thickness may be the most aparent factor in blade flexability, composition, heat treat, and annealing are some other major factors that will dictate how much a blade will bend and keep its shape or if it will simply just snap off.
 
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