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Larry, Some years ago I used that same knife you mention to process the cuts from a large hog I had fed out. Thats when I found out how well a thin blade works on meat. There is a reason why card carrying meat cutters use this type for their work. While I may prefer a stouter, non-flexing knife out in the field as its called upon for other duties. But when I get the meat to camp or home this is the type I prefer for processing. DM
 
A tiny bit of drift here . . .

So when in town for resupply (an every other day trip) I picked up a cheap fishing fillet knife. It was a Normark 6" blade.
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That same knife, today, would be sold under the Rapala brand, and would probably be available under its OEM brand as well (Marttiini or Järvenpää or the like).

Not very long ago I stumbled on a cache of Normark branded knives at a local shop and bought the lot. They'd been on the shelf for more than 10 years -- some for more than fourteen -- and had just gathered dust. I picked them up for 15% off of the original (decade old) price. They were all re-badged knives from EKA of Sweden, all done in Sandvik steel.

I keep one of them in the truck console (folding fillet knife) for those odd moments away from home when a slim, thin slicer is what I need. I've used it at pot luck spreads where someone (*koff-koff*) had forgotten to bring a carving knife for a roast.

I'm a big fan of thin, slim, sharp-as-the-dickens fillet knives for general use.

I wonder if it would be viable to introduce such a thing -- perhaps a 5-inch folder -- as a domestic production piece.

We have a couple of really nice longer domestic fixed blades, but a folder from Post Falls would be nice.

I'm reasonably sure we wouldn't see it below $40, but just think, a simple Paperstone handle, lockback mechanism, five inches or so of thin, slim sharpness in Sandvik 12c27, I'd certainly have to have two or three of those (backups y'know).

I could trade out the one I'm carrying in the console now . . .

. . . and have a Buck in the truck.

:D

 
Yes, Arfy.......something like this would be nice.

These are discontinued and sell for BIG bucks on e-Bay, so one would think there's a market with some demand.

My wife stole mine for the kitchen because of its great balance and handy size.

Buck might just discover a market niche.

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(Continuing the drift, I know......but I think the point has been made (ten or 12 times) and we get it that fillet knives make good boning and kitchen knives, so a little expansion of the topic didn't hurt.)

:)
 
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David Martin said:
Larry, Some years ago I used that same knife you mention to process the cuts from a large hog I had fed out. Thats when I found out how well a thin blade works on meat. There is a reason why card carrying meat cutters use this type for their work. While I may prefer a stouter, non-flexing knife out in the field as its called upon for other duties. But when I get the meat to camp or home this is the type I prefer for processing. DM
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Believe it or not, when we get ready to make steaks and sausage/soup meat for the freezer, we use electric knives. Probably comes from so many years of parents living on Lake Toledo Bend and using one to fillet all the fish. Makes filleting fish go faster, as does cutting up the deer meat once we get it all off the bone. If Dad was going to grind one for hamburger or sausage he would just cut it all off the bone with the electric knife. Was so much easier for him with his bad hands than a knife.
And surprisingly enough, the fascia is fairly easy to cut off with the electric.
Maybe we are just weird...:rolleyes::eek:
 
I've not owned an electric knife but do have some very slick manual models with good steel and grind. Which work nice. I can see how that electric type knife would work well. DM
 
ArfinGreebly said:
I wonder if it would be viable to introduce such a thing -- perhaps a 5-inch folder -- as a domestic production piece.

We have a couple of really nice longer domestic fixed blades, but a folder from Post Falls would be nice.

I'm reasonably sure we wouldn't see it below $40, but just think, a simple Paperstone handle, lockback mechanism, five inches or so of thin, slim sharpness in Sandvik 12c27, I'd certainly have to have two or three of those (backups y'know).

I could trade out the one I'm carrying in the console now . . .

. . . and have a Buck in the truck.

:D

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I totally forgot to get back to this. But go to the Buck web site and search on 0220BLS-B

6.5 inch blade. And SMKW has it in stock for $25 But not domestic production. I will be getting one at some point.
 
Pack Rat said:
I totally forgot to get back to this. But go to the Buck web site and search on 0220BLS-B

6.5 inch blade. And SMKW has it in stock for $25 But not domestic production. I will be getting one at some point.
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Indeed.

I have the fixed blade version (with a companion bait knife).

Very good general purpose slicer. But, as you say, imported.

Thus the musing about a domestic version, based on the domestic fixed blades I've seen of this type.

Still, I might have to latch onto one of the Silver Creek folders, just to have and do some comparative messing around. You can never have too much quality cutlery.

 
We finally came back home after near a month at the hunting place.

The S30V fillet knife did as I expected it to. Easily went in and around bones with it's longer blade both in the field and on the table when doing the processing.

Sorry, no pics of work in progress.

Worked on 4 deer with it and didn't notice any dulling.

Never even picked up one of the 121's or one of the D2 118's.

I actually liked the blade flex when peeling fascia off the hind quarters and back strap.
 
I knew you'd like how that style knife works and with the upgrade steel. Also, I've noticed the coating gives the surface a polish which allows greater ease in cutting. DM
 
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