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Looking for a good fillet knife. Have a Gerber but it went dull rather quickly while cleaning some catfish. Any recomendations?
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Fillet knife suggestion?
- Thread starter shootist16
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- Jul 20, 1999
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Read an article in the September 2002 Blade Magazine (pic on page 46, actual write up on page 48)about the Microtech Black Marlin. I don't have one but the article made it sound impressive. CPM S30V blade steel in 5 or 7 inch, hard coated anodized Aluminum handle with Kraton insert. Tested on beached whales....
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- Mar 24, 2001
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Shootist,
I'd reccomend the Cold Steel filet knives, or one of the filet knives offered by D.H. Russel, the white handled ones. The cold steel knives are very sharp, and the handle allows a pretty secure grip when fileting fish or cutting bait. Some issues I had with them is the fact that they are made out of carbon steel, and they will rust if not cleaned and oiled after use. The Russel knives are great for the price. I picked the 9" one up for around $8. They hold an edge very well, and are just about rust free. However, they don't come with a sheath, so you'll have to scrounge around for one, and you may have to do a little work on the edge when you first buy it. I have one with a grind that was a little too thick for me, so I had to thin it out a bit.
Chris
I'd reccomend the Cold Steel filet knives, or one of the filet knives offered by D.H. Russel, the white handled ones. The cold steel knives are very sharp, and the handle allows a pretty secure grip when fileting fish or cutting bait. Some issues I had with them is the fact that they are made out of carbon steel, and they will rust if not cleaned and oiled after use. The Russel knives are great for the price. I picked the 9" one up for around $8. They hold an edge very well, and are just about rust free. However, they don't come with a sheath, so you'll have to scrounge around for one, and you may have to do a little work on the edge when you first buy it. I have one with a grind that was a little too thick for me, so I had to thin it out a bit.
Chris
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- Nov 29, 1998
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I have two Rapala filet knives and they are just as bad at holding an edge. I filleted 60 specked trout one afternoon with a 6" Rapala but had to keep a sharpener close to work over the edge often. Don't go nuts about the 60 fish, there were 5 of us fishing and Louisiana has a very liberal limit of 25 fish per person per day. It is a one week trip each year to enjoy wade fishing on Louisiana's cost.
I bought a Cold steel, I think it is 7" and it does hold an edge much better. Could use a finer bevel on the edge for the normal uses that I put a filet knife through. I like longer, thinner blades for general kitchen use. The coating that comes on the blade is rather rough and has a tendency to drag on some items like potatos. I took a piece sandpaper to it and smoothed it down, it still has plenty of coating to be rust resistant.
I still look at filet knives from time to time. Like anything else, you always want more knives to try out.
I bought a Cold steel, I think it is 7" and it does hold an edge much better. Could use a finer bevel on the edge for the normal uses that I put a filet knife through. I like longer, thinner blades for general kitchen use. The coating that comes on the blade is rather rough and has a tendency to drag on some items like potatos. I took a piece sandpaper to it and smoothed it down, it still has plenty of coating to be rust resistant.
I still look at filet knives from time to time. Like anything else, you always want more knives to try out.
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- Feb 12, 2002
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Check out the Spyderco Catcherman;
1. MBS-26 steel--Flexible, excellent edge retention, and rust resistance,
2. 4 3/4" length flat ground blade, 5 15/16" closed,
3. 75/25 Combo edge(25%Spyderedge for aggressive cutting when scaling or de-boning), and
4. Volcanic grip pattern on FRN scales for superb grip
1. MBS-26 steel--Flexible, excellent edge retention, and rust resistance,
2. 4 3/4" length flat ground blade, 5 15/16" closed,
3. 75/25 Combo edge(25%Spyderedge for aggressive cutting when scaling or de-boning), and
4. Volcanic grip pattern on FRN scales for superb grip
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- Nov 30, 2000
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- 191
If you want a REALLY GOOD filet knife, I suggest you ask Phil Wilson to make one out of S30v for you.
I just got back from Alaska. Cleaned/fileted a pile of salmon while there and never bothered to sharpen it the entire trip. Everyone who saw me skin the filets was in awe of how easily the blade striped the flesh from the skin.
I just got back from Alaska. Cleaned/fileted a pile of salmon while there and never bothered to sharpen it the entire trip. Everyone who saw me skin the filets was in awe of how easily the blade striped the flesh from the skin.
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Cliff Stamp
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I have used one of Phil's and they are a huge jump up from production fillet knives in regards to cutting ability, edge retention and grip security and comfort. One suggestion for the cheaper knives is to simply carry more than one of them. Use them until they are dull and then sharpen them later on when you get home. If you are sharpening them on site, since a lot of the dulling will be by edge impaction and rolling, use of a fine grooved steel can keep the edges cutting and is far quicker than a full honing.
-Cliff
-Cliff
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RifRaf:
Looks and sounds like a great knife.
Not sure if it's right to ask on the forum, but I'm going to
How much?
If nothing else please email me some more info about it.
How long have you had it?
Looks like a knife that's worth having and would last a life time.
What's the handle made out of?
Looks and sounds like a great knife.
Not sure if it's right to ask on the forum, but I'm going to
How much?
If nothing else please email me some more info about it.
How long have you had it?
Looks like a knife that's worth having and would last a life time.
What's the handle made out of?
Mayo is a man of his word. I asked him to make me a Talonite fillet knife a couple of years ago, and he told me the same thing: "Call Phil Wilson...".
I did, and I have never been sorry. Phil actually fishes and uses his knives. I found mine to be scary sharp and it held it's edge WAY longer than I would have expected during commercial use...) A touch up brought it back for another 30 plus 34" (or better) striped bass. Not a cheap knife, but it has made me money....
Michael
I did, and I have never been sorry. Phil actually fishes and uses his knives. I found mine to be scary sharp and it held it's edge WAY longer than I would have expected during commercial use...) A touch up brought it back for another 30 plus 34" (or better) striped bass. Not a cheap knife, but it has made me money....
Michael
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I responded to Pahl privately but for the public record...I don't divulge the price I pay for custom knives. I consider it confidential information. Too many varibles can effect custom knife pricing i.e. design, materials of construction, embellishments, quantity discounts, etc. If a maker publishes a price/option list I will quote from that or will refer individuals to it or the maker directly.
After all, the uniqueness of a sole authorship knife, designed and made with my input is what distinguishes a custom knife from a production knife. I'm not purchasing a commidity product and don't expect to buy at commodity prices. I like the fact that I, along with the maker, actually determine the pricing of each custom knife. If the makers price is too high I can decline to purchase or work with the maker to find ways of reducing the price.
As to market value, I buy with only a brief glance at the secondary market. I simply enjoy collecting and using knives and derive the greatest pleasure from that...not whether I made the best investment! To me, value is the intrinsic beauty of a knife and how well it performs not whether it will appreciate in monetary worth.
Apologies Pahl...this was not directed at you. Your inquiry just triggered something that I needed to say. I jumped off my soapbox now!
After all, the uniqueness of a sole authorship knife, designed and made with my input is what distinguishes a custom knife from a production knife. I'm not purchasing a commidity product and don't expect to buy at commodity prices. I like the fact that I, along with the maker, actually determine the pricing of each custom knife. If the makers price is too high I can decline to purchase or work with the maker to find ways of reducing the price.
As to market value, I buy with only a brief glance at the secondary market. I simply enjoy collecting and using knives and derive the greatest pleasure from that...not whether I made the best investment! To me, value is the intrinsic beauty of a knife and how well it performs not whether it will appreciate in monetary worth.
Apologies Pahl...this was not directed at you. Your inquiry just triggered something that I needed to say. I jumped off my soapbox now!
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Oops..I said DH Russel, when I meant Russel International.
RifRaf,
Nice looking knife! Makes me want to call Phil and order another.... One question: Why did you go with a shorter blade if you were targeting large fish? (Just curious...)
Phil recommended his 9 inch Punta Chivato for me: my initial reaction was it was going to be a bit too big for delicate work, but I've grown comfortable with the extra length... especially when it comes to skinning the fillet....
Michael
Nice looking knife! Makes me want to call Phil and order another.... One question: Why did you go with a shorter blade if you were targeting large fish? (Just curious...)
Phil recommended his 9 inch Punta Chivato for me: my initial reaction was it was going to be a bit too big for delicate work, but I've grown comfortable with the extra length... especially when it comes to skinning the fillet....
Michael
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Give J.P Holmes a call.Been making fillet knives for all the salmon dudes here on the west coast.I have 3 of his knives at the present.
Uses 420V and really knows how to heat treat.
Give him a call at 925-455-1839.No disappointments.
Uses 420V and really knows how to heat treat.
Give him a call at 925-455-1839.No disappointments.
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Short answer:
If I were having a custom built, it would be by Phil Wilson in S30V, or alternatively, at a lower price point with some tradeoff in performance and design flexibility/customization, by Melvin Dunn in 440V. Melvin makes really nice stuff at good prices (about 1/2 of Phil's price), just not at the very top with the (lonely at the top) Phil Wilson.
In fact, if you want knives in about 4.5", 6", and 9", and want them all to be good knives, an array of Melvin Dunn knives would work nicely. Melvin makes a nice quality leather sheath also (but so does Phil). If Melvin switched to S30V, I'd probably order 2 more pronto.
A good thread (but one that got a touch contentious) on fillet knives here:
http://www.bladeforums.com/forums/showthread.php?s=&threadid=184592&highlight=wilson+fillet+440v
Quoting from Melvin's site:
If I were having a custom built, it would be by Phil Wilson in S30V, or alternatively, at a lower price point with some tradeoff in performance and design flexibility/customization, by Melvin Dunn in 440V. Melvin makes really nice stuff at good prices (about 1/2 of Phil's price), just not at the very top with the (lonely at the top) Phil Wilson.
In fact, if you want knives in about 4.5", 6", and 9", and want them all to be good knives, an array of Melvin Dunn knives would work nicely. Melvin makes a nice quality leather sheath also (but so does Phil). If Melvin switched to S30V, I'd probably order 2 more pronto.
A good thread (but one that got a touch contentious) on fillet knives here:
http://www.bladeforums.com/forums/showthread.php?s=&threadid=184592&highlight=wilson+fillet+440v
Quoting from Melvin's site:
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Do you have a link to Melvin's site?