Fillet Knives on BFC??

nervous

nervous

Joined
Nov 19, 2001
Messages
37
I am a little tired of the cheap 'tin' like fillet knives that you buy at Wally world.. and I havent seen much discussion here about quality Fillet knives... so .. tell me ya'all

Any Ideas as to what/who/where one might get a quality fillet knives? Customs, semi-customs, even production if the quality is nice.. I currently have a Uncle Henry and although its decent compaired to the rest of the $20 knives in this range.
 
Cold Steel has some excellent fillet knives in Carbon V, coated, Try doing a search as the topic has come up now and again here.
 
I used a Cold Steel filet knife while I was working on a head boat last year. They take a wicked sharp edge, and can hold it for a pretty long time considering I was frequently cutting through scales and bones. The main thing to keep in mind though is that the blade needs more care than say, an Old Timer, since the Cold Steel is made out of carbon steel. I also found the coating isn't very durable, it seems to be chipping off in a couple of places. Other forumites have mentioned that Phil Wilson's filet knives are very high quality.

Chris
 
Here is a link:

http://www.bladeforums.com/forums/showthread.php?s=&threadid=184592&highlight=custom+filet

Things got a little crazy, mostly because I was misquoted (I don't understand how when obvoiusly everyone here can read in sequence) but what I got out of it was that to go custom, if you plan on USING it hard, is not the best idea. Cold steel has a great line of filets, good prices $20+- depending on size, and great steel. The edge does stain, and rust appears on the edge rather quickly, but for an all around filet you don't get much better. I gave one of these to the Chef at a three star restaurant I waitered in, and he still uses it three years later, this man's chef's knives were all custom made save his filet which was a J. Henckels model, guess who he gave that too after a few months with the CS? I use the CS 7", but have been looking into buying some High carbon blanks, having them sharpened professionally, and crudely cord-wrapping the handles, the true hard-use filet.

JC
 
Dexter Russell white handled fillet knives. This was at a party with all my fishing buddies. We all own boats and fish Tuna, Shark and Stripers from north Jersey. They certainly are inexpensive and take a serviceable edge. Most important you don't cry when they go overboard, and they will.

That said, I have a knife by Phil Wilson on order in S30V, thanks to
Michael (C4) for giving his knives such a good review.

Microtech has or is coming out with a line of fillet knives in S30V.
These may prove to be the ultimate Factory fillet knife. But time in
the field is the only way to tell.

Win
 
It depends on what you're filleting! I am pretty happy with my fillet knife from Knives of Alaska for small (<10 lb) inshore species. For larger tuna, I've actually been pretty happy the the CRKT Big Eddie. Both will take and hold a razor edge. I'm not much of a freshwater fisherman so don't ask me about small stuff. Actually, for heading and gutting yellowfin tuna, I'm planning on using my Talonite EDC, since you need a meaty blade, a razor edge and Talonite don't rust:D .
 
Here is one of the nicest production fillet knives I have come across.

n2s
 
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