Filet knives.

I use a couple of Rapalas and one folding Rapala. They stay sharp a long time, are priced right, and do the job quite nicely.

My b-i-l uses an electric. It is fast if you have a mess to clean. It is not forgiving of errors and seems like you waste a bit of meat. When you have a 10 gallons of crappies to clean on consecutive days it sure does make quick work.

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If I was looking for a handmade fillet knife here is one I would consider

Minnesota Fillet Knife
 
Ebbtide,
Those are some nice fish and nice knives. Your method makes sense. But,I am somewhat mixed dominant, and do some things right handed and other things left handed. When slicing fish or chopping vegetables I tend to use my left hand, but when eating, I use the knife in my right hand....don't ask me, its just the way I tend to do it. So, when cleaning fish, I tend to get both hands full of fish blood and slime.I've used Rapalas mostly.The wooden handles do tend to get slippery, but I've been lucky so far. My ideal fillet knife would have a "grippier" grip than those of the Rapalas.
I love the look of Defaulusers fillet knife, and your Dozier but the handles look as though they would be slippery in my, most assuredly slimy hands....though would be glad to test them out :-)
 
never too sharp said:
So, I added another hobby to the list. I picked up a couple rod/reel combos and a handful of lures. Next stop, a decent filet knife. With my knife interest having it's roots in the kitchen, I am leaning toward one of these beauties:
Wustof:
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Excellent choices. Those are the two most popular high end filet knives in the kitchen cutlery category. I recommend the Global because it is lighter, better balanced and has a harder blade.
 
I found (another) filet knife in an unlikely place yesterday -- at the Stone Tool Technology Show in Letchworth State Park. It's a Frost's Mora and it only cost $13. Yay!
-Ragnar's picture
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So that makes two, I purchased that crazy Kershaw with the adjustable blade from NGK(along with that little honey of a knife from case, the toothpick in yellow delrin with the stone in the handle)Now, as long as I can keep myself from buying that Global, I'll be all set. :o
 

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I have quite a few production fillet knives. Took a quick pic of them all together.

Fillet1.jpg


L to R: Rapala folder, Spyderco Catcherman folder, Gerber, X-Tools floating, Dexter Russell V-Lo, Berkeley, Schrade Uncle Henry, Dexter Russel Sani-Safe, Three (3) various Dexter Russells, Knives of Alaska Fisherman's Combo (2 knives), Rapala with rubber handle, Rapala with wooden handle.

My top five are marked with red dots. I guess, if I had to put them in order, they'd be:

1. Dexter Russell V-Lo
2. Rapala with rubber handle
3. smaller KOA
4. Dexter Russell Sani-Safe
5. larger KOA

Couple more pictures from closer up...

Fillet2.jpg


Fillet3.jpg
 
Guyon,
Why do you prefer the V-lo Dexter over the sani-safe? Are the blades different, or do you just prefer the handle? Is the Rubber handle Rapala made with different steel than the wooden handle one? I'm intriqued by the KOA Dexters. Why did the fall further down your list?
 
I hear ya DocD.
My left hand excels at holding stuff still, and that's about it :)

Knice knife roll Gunyon.
I meant to get one of those folding spydercos but never did :dunno:
 
DoctaD said:
Guyon,
Why do you prefer the V-lo Dexter over the sani-safe? Are the blades different, or do you just prefer the handle? Is the Rubber handle Rapala made with different steel than the wooden handle one? I'm intriqued by the KOA Dexters. Why did the fall further down your list?
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The blades on the two Dexter Russells (the two that I put in my top five) are both stain-free, high carbon, and they are both 8" blades. What sets the V-Lo heads and above the Sani-Safe is the grip. Extremely good, rubber grip inserts on the V-Lo. I'm going to buy a couple more, I think, just to have them around.

Not sure about the steel in the two Rapalas, but I think they're probably the same. Both are made by Marttiini of Finland.

Edited to add: Just saw your other question. The KOA (Knives of Alaska) fillet knives are a bit thicker and don't have quite as much flex as the Dexter Russells. However, they are good knives nonetheless, thus my picking them for the "top five" list.

One very valuable fillet knife for thick-scaled fish is that big Dexter Russell that's fully serrated. Works great on getting started on red snapper, redfish, etc. Once through the scales, I'll switch to a plain edge fillet to make a cleaner cut in the meat.
 
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Ebbtide,

How do you like the Dozier so far? I had the distinct pleasure of picking up one with an 8 or 9" blade (don't remember) but haven't had a chance to use it yet.

Doc
 
While it isn't as flexible as the Steelhead, it just flat cuts.
Great for taking the meat off fish.
Goes right thru the ribs on the blues, I pick them out later with needle nose pliers.
Its a great knife.
 
Thanks for all the reviews guys. And Guyon, after seeing your collection, I don't feel so bad about buying several. I'm definately in for that V-lo, and I may have to get that Global after all. :D That V-lo didn't come with a sheath, did it?
 
dePaul said:
Chinese 420J2.

~Paul~
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Paul, you know that for fact? If it's 420J2, it must have a heckuva heat treat because it performs well. Most of the sale sites where any steel details are provided for the Rapalas say "Scandinavian stainless steel." That phrase could mean any number of things though.

never too sharp said:
That V-lo didn't come with a sheath, did it?
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No, that's the only downside. I've found it mostly sold at places that sell kitchen cutlery. If you find one with a sheath option, let me know. Great knife regardless.
 
I also have this one, though it doesn't really fit into the production category. Batch knife made by Jerry Busse back when he was grinding them himself.

Fillet-and-Sheath.jpg


Trouts.jpg
 
I too looked around for something decent. I found Dunn knives in Kansas. I think I paid around $150.00 with a premium sheath. The steel is S60V. I can clean a lot lot lot of fish between touch-ups. I did find the edge to be a bit obtuse on my knife, so I re-profiled it.

Matt

fillet.jpg



http://www.dunnknives.com/index.php
 
I have really grown fond of the electric fillet knife, It takes a little practice but once mastered, nothing even comes close. I though it would maybe not work as well on small fish like perch and Blue gill but I was wrong, It works even better on them. For hand filleting I have used almost every brand and for the money, the Rapala does as good as any of them. IMO
 
udtjim said:
I have really grown fond of the electric fillet knife, It takes a little practice but once mastered, nothing even comes close. I though it would maybe not work as well on small fish like perch and Blue gill but I was wrong, It works even better on them. For hand filleting I have used almost every brand and for the money, the Rapala does as good as any of them. IMO
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Seen them in action. Nothing better for a bunch of fish. Seen them work on lake trout, walleye, perch, crappie...

Seems like it gets the job done fast with maybe a bit more meat left on the carcass. If you mess up it seems harder to correct.
 
Guyon said:
Paul, you know that for fact? If it's 420J2, it must have a heckuva heat treat because it performs well. Most of the sale sites where any steel details are provided for the Rapalas say "Scandinavian stainless steel."
Click to expand...
Sorry, you are right. The Rapala line of fillet knives is indeed made from Sandvik 12C27. The Marttiini line is however 420J2.

Once again, sorry!

~Paul~
 
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