Fillet Knife... Suggestions Please

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fishingbeast

Joined
May 26, 2006
Messages
2
Hey Everyone,

I'm new here. I'm in need of a "GOOD" fillet knife. I usually buy a new one each year before fishing season and by the end of the year it's toast.

I don't want to spend a fortune, but want a knife that will last at least a couple of years.

Been looking and Henckels and WÜSTHOF.

Thanks in advance for any info you could provide.
 
whenever someone wants a filet knife recomendation, I suggest this. it isn't "good" in the sense that it is expensive with special steel etc. but it is what we use up here in gloucester on the party, charter, and commercial fishing boats:

dexter russel hi carbon boning knife model # 1375, 1376, 1377, or 1378. These are 5, 6, 7, and 8 inches respectively. they WILL rust but a little oil will take care of that. I've used mineral oil (clean it off the blade before you use it) or olive oil works too. The sharpen to a scary edge with little to no effort, and they hold it for a pretty good amount of time. and when they start to slow, a steel works wonders.

they are about $10-15 depending on where you get them. I used my 1378 to fillet a 15 lb ocean catfish (wolffish) yesterday. :)

pete
 
As a custom knife guy, this is almost sacrilegious, but I have found (to my chagrin) that an electric fillet knife (I use a Rapala now) is much faster than a regular fillet knife once you get the hang of it. If you don't want to go that route, you might be in a good position to see if a custom knife by the likes of Phil Wilson holds an edge and lasts enough longer than a regular one to offset the price difference.
 
What kind of fish and how big?
Will it be carried or stowed on the boat?
Will you be removing meat only or skinning the fillets too?
Some eye candy ;)
fillets4.jpg
 
I use a Henckles "S" series Boning knife.
h31024140.jpg


The guard at the front of the handle has some sharp, uncomfortable edges on it but a dremmel tool smoothed 'em out nicely.

If you'd like to spend more, Rapid River makes a nice knife for $125.
proangler_northwoods.jpg


In fact, they're giving away a fillet knife this weekend. All you have to do is register on their forum and post in the "Knife a week giveaway" thread (#14).

http://www.rapidriverknifeworks.com/forum/
 
If the cheap price doesn't scare you off (these knives are not junk) take a look a a Frosts brand fillet knife. www.rageweedforge.com. Good steel 12C27 if I'm not mistaken. Comfortable grip, and will certainly last you much longer than a couple of years. They don't look the best, but if function is what you're really after they will do just that.

BTW Ragnar customer service is top notch.
 
I can recommend an Anza RF (7,5" blade) or a Lf (5,25" blade). Both are very tough for fillet knives (full tang construction and high carbon steel) and relatively cheap:

https://secure.cnchost.com/anzaknives.com/products/collection_series.htm

They will rust easily, however, if not taken proper care of. A drop of oil after use will prevent that.

Like most high carbon blades they sharpen easily and hold an edge well.

I have used the LF for over a year now and I'm fully satisfied.
 
Cold steel! Carbon v steel epoxy coated and low prices. I love these as they also have a wider blade than most fillet knives.
 
Thanks Everyone... lots of good info here to ponder.

I start the year with Steelhead, then move to the salt and fish for Ling Cod and Halibut. Salmon and Steelhead from July - March.

By the end of the year my knives are usually toast.

I'll look into some of the above suggestions and hopefully find what I'm looking for.
 
This month's "Practical Sailor" ran a few under test and, the top performers were the Dexter Russell Sani-safe 8" (available thru West Marine) and, the Browning Featherweight (available thru Cabelas).
 
Fishing Beast, i also fish the salt water for salmon and halibut and further south in Baja for Yellow Tail. I saw my name mentioned here and I make custom fillet knives. I have a website that will give you further info on fillet knives if you want to add it to your research list..

www.seamountknifeworks.com

Phil
 
fishbeast, if you filet your catch on the rocks or the stainless harbor
sinks, it won't matter what knife you use 'cause the edge geometry on a filet knife is delicate. the thin plastic cutting boards (the thickness of matchbook
cardboard) are just the ticket and can be rolled or glued to the bottom of a fish drawer. bring along one of your old knives to cut through big bones.

how do you sharpen? the V sharpener from idahone inc., cs-4, (303) 838-4635, will put a razor edge on any filet knife, quick and easy for around $35.
fits in a tackle box. will not take off too much steel,used properly.

i don't intend to insult you with the above info, but i can't figure out how to thrash a knife in one season unless it's being abused. unless your fileting at an alaskan salmon canning plant. even the cheap, chi-com, black plastic handle, 5" stainless knives will do ok, properly sharpened, with 3 or 4 at hand.
bottom line, don't buy a good filet knife, unless you treat it with the care you'd use on a quality rod & reel.
the russel #179-7, has been with me for 20yrs.,thousands of filets, a little small for fish over 150 lb., carbon steel. i always sharpen after it's cleaned. for the salt i always bring a butcher knife to cut through the big bones. i friend bought me a cutco filet knife, that adjusts from 6" to 9", i can go from coho's to big kings or butts easily. the steel is just ok so far. i like the adjustable feature. i saw one in cabellas by another manufacturer. i hope this helped. $.02
 
Dexter Russell. Get on just about any commercial fishing boat, and that's what the mates will be using.

You might check out the 3-piece set and 4-piece set on sale at Bass Pro right now.

I picked up the 4-piece set to get the serrated blade. Not sure if the steel in these "set" knives is the same, however. The description mentions 400 series steel, but then again, it does say "stain free, high carbon" just like my other Dexter Russell.
 
I have cleaned a lot of freshwater bass and saltwater king mackeral with a Forschner Fibrox 8" flexible fillet knife #40613. For something with heavy bones like snapper and grouper we use a heavier blade like the 340711 or one of the fibrox boning knives. If we have lots of heavy boned fish, we break out the electric! One disadvantage of the fibrox knives-- they are designed for commercial kitchen use, so they don't have sheaths.
 
I'll 2nd the Cold Steel (~ $17 if I remember correctly), always worked great for me, just clean & oil after use.
 
I am a chef and baker by trade, 20+ years. DON'T buy a Dexter-Russell unless you plan on sharpening it often with an electric grinder or electric sharpener. These are soft blades and that is how they are used.

Henkel, wusthoff "boning" knives are my 1st choice. Many other quality knives in this catagory, but I hate soft steel like the white-handled plastic variety. Please buy yourself something hard and durable.
 
tomthebaker said:
I am a chef and baker by trade, 20+ years. DON'T buy a Dexter-Russell unless you plan on sharpening it often with an electric grinder or electric sharpener. These are soft blades and that is how they are used.
Click to expand...

I have to disagree. I have used Dexter-Russell high carbon boning knives for over 15 years in the charter and commercial fishing industry, filleting, gutting, and otherwise dressing fish. They hold an edge for a decent amount of time, and are easily touched up on a steel when needed. If you are cutting fish after a pleasure fishing trip, the Dexter Russel will serve you just fine. We had to cut literally hundreds of fish in a two hour steam back to the dock after a seven hour day of fishing, and the knives work just fine.

The sharpmaker puts a wicked edge on the Dexters, I've let them sit in the lobster trays on the boat for months, and then when I decide I want it sharpened, sand the rust off with some emery cloth, hit the sharpmaker, and in a matter of minutes, I get a hair shaving edge.

pete
 
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