FISH CUTTERS -lets see your fillets

gradall5200

gradall5200

Joined
Mar 12, 2006
Messages
1,867
What else you guys got here is some of mine.
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I like the ones with the wooden handle.. I've never seen one like that before. What year were those made ?
 
I never really liked fillet knives for some reason :confused:
I don't think I have EVER owned one OR used one
Then again, I like my trout with the head cut off, deep fried in a thick batter;)

What is the model number on the Old Timer?
3rd one from the top
It looks cool :thumbup:
 
Nice collection Joel!

Here is a 147OT and another I made with a from a blank.
I put a wood handle on it and used ebony on the end of the wood.

Dale

 
I like the Wood handled 147OT Dale! nice job.

The only three I have are at the top of the group below.

Russell

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I had the Steelhead and the folding one. Kept them in my vehicle, they were users . Last year the ywere stolen,
 
Joel has always been my fillet knife connection, so this thread takes me back a ways. I tipped Joel off on that 167UH Old Timer, and since that time I've never seen another one like it. :mad: I has handles similar to the 206 Barlow, and the Kentucky and Tennessee Whitlers.

Here is my only Schrade fillet knife. A Ducks Unlimited Grafillet:
grafillet_du.jpg

Not surprising, it came in a trade from Joel last year some time. I've never used it, but it feels like the perfect fillet knife. Super thin flixible blade.

Heres a 167UH I sold last year, it was a NRA SFO:
167UH_nra.jpg

The 167UH is a whale of a knife, though I never catch fish that big.

This is the fillet knife I've used for about 15 years. The smallest Rapala:
rapala.jpg

More appropriate size for the fish I usually catch. :o And perfect to fillet trout.

I always look to snag the 168UH Walleye, or a 164UH Badger, but they usually get little too pricey.
 
Man alive, you all are putting on a show. They are beauties. Impressive!

The only fish knives in my collection are old Case XX's.

Jackie
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Nicecollections!* I've only got a 2 or 3, but oneof them I've got has the same handles as that Old Timer of Joels.* But it has an LL BEAN shield.* I'll have to dig it out and take some pics of it when I get home.
 
Here are my filet knives, or at least most of them. I've also got a 164UH put away somewhere, and one of the large green handled ones that's part of a Ducks Unlimited set.

Anyway, one of these is one of Dale's customized with zebrawood handles. Also included is the LL BEAN I mentioned with handles like Joel's. Sorry about the picture color being a bit off. Haven't gotten my lighting worked out yet.

Knives1012.jpg

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Nice collection Dave!
I did a series of 167 blades that Randy sold on ebay, several different woods.
I think yours was one of my favorites. :thumbup:

Dale
 
Dale,
I've got two of the 167 blanks (I think I got them from Randy) I would like to work some day. How did you go about grinding off that little nib at the end of the blade and keeping the correct profile. Aside from just being damn good at what you do, I mean.:D I'm not sure of the best way for me to go about that.

Thanks,

Dave
 
DaveT63 said:
Dale,
I've got two of the 167 blanks (I think I got them from Randy) I would like to work some day. How did you go about grinding off that little nib at the end of the blade and keeping the correct profile. Aside from just being damn good at what you do, I mean.:D I'm not sure of the best way for me to go about that.

Thanks,

Dave
Click to expand...

The nib is a heat sink to disperse the heat from grinding so that you don't burn the tip. If you use a belt sander you can grind from tip to tang, this moves the heat into the blank where it is better absorbed. If you grind from tang to tip, you will burn the tip, especially without the nib, because you are removing a lot of metal when you put the first edge on a blank.

Also dip the blade in water between passes on the belt. Another thing you can to keep the heat down is move the blade faster. When I sharpen a thin blade like that a pass on a 1" belt only takes 2 seconds or less. Also use a coarser belt like a 120 grit & be sure it is a new (and therefore sharper) belt.

Here is a pic of a wet grinder (lower left in pic) without the coolant tray on it.
It moves very slow & with water to cool it you cannot get a blade warm, let alone hot. It is a good investment in sharpening if you have problems heating blades.



Let me know if you have any other questions.

Dale
 
the bluegills fought like crazy. there are hybrids larger than this but i dont like eating them. if you look at the picture of my harley davidson golf cart you will see a pond in the background. my friend and i dug that back on 01. we stocked it with decent size bluegills from the lake he owns behind his house. the bass came out of the lake too. these are decent size bluegills compared to some that are in the pond. thats an uncle henry steelhead fillet knife above it. dave, i sent you some more pictures. feel free to post them if you want.
 
DaveT63 said:
Dale,
I've got two of the 167 blanks (I think I got them from Randy) I would like to work some day. How did you go about grinding off that little nib at the end of the blade and keeping the correct profile. Aside from just being damn good at what you do, I mean.:D I'm not sure of the best way for me to go about that.

Thanks,

Dave
Click to expand...

Dave I would Like to see those when your finished!!
W5rwu Randy
Ps Dale does pretty good for old guy!!!!!! HaHa
 
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