Fillet knife

[Phil Wilson]

arnold73, the vacuum quench is only that -the quench-. If your heat treater does multiple tempers then you may be able to get by ok with out the cryo step. To be like the ones I make you woud have to do this step cause that's what I do on every stainless blade I make. PHIL

 

[wetdog1911]

On the party boat we used dexter russell boning knives. they were #1375, 1376, 1377, and 1378 with 5, 6, 7, and 8 inch blades respectively. All the commercial fishing boats here use the 1375s, locally they are called rippers, and are used, for the most part, ripping, or gutting, fish. They have enough flex to cut flounder, and are stiff enough to cut through larger fish like haddock and cod. the high carbon steel blades rust easily but take a very very sharp edge, and hold it when cutting fish for a long time.


pete

Sounds like my Dad's knives down in the Keys. He mainly uses Old Hickory boning knives for salt water, some Dexter. He not only filets, but also skins at the same time. Regular filet knives are just too light to take on 15+ lb Grouper or Dolphin (Mahi Mahi to non natives).

He DOES use the thin Rapala type knives on Spec's (panfish), but also filets and skins these also. Very sweet, but you need about 15/person to make a meal.

I gotta get this stuff down! I'm 57 and he's 77 and time's slip sliding away. His Dad worked in a commercial fish market down here back in the 30's and 40's and taught him.

Rob