Pretty much any reasonable knife works

Used a buck 118 for a walleye a couple weekends ago and worked just fine. For lots of fish or smaller sized fish like crappie a proper fillet knife may be better but for 1, its technique that really matters
 
Technique can make any knife work, but a proper fillet knife makes almost any technique work too. With proper tip control and an understanding of fish anatomy, it's not hard. For quick processing a large batch, a nice flexible knife is a perfect tool for the job.


-Xander
 
The key word here is "reasonable" knife.

I hadn't cleaned a fish in over 20 years and was gifted a year ago with 2 sockeye salmon. I grew up on the prairies so I had never cleaned a salmon.

Good thing I had Youtube. :)

I was just starting to learn about knives then because of my interest in whittling. I had taken a couple of crappy knives from my kitchen - one curved like a filet knife.

The Youtube video on my tablet really helped but I noticed that the knives had a hard time cutting the fish. The funny think is that I had several very sharp knives around that I had finally learned to sharpen because of my whittling. While smaller, probably any one of them would have done a better job. The kitchen knives I had were not "reasonable."

So over the next few weeks, I picked up a couple of fish knives from a thrift shop at a grand total of about $3. Once sharpened the smaller one has now become one of my favourite small kitchen knives. I had a local custom knife maker make me an 8" Chef's knife and a 3.25" camp/kitchen knife. Also picked up an old carbon steel commercial 6" meat cutting knife.

I think I am ready now from a knife perspective, but just need a lot more practice on the skill side...
 
upnorth said:
A few years back I used a Becker BK-5 for filleting, and it was great actually. My point is that pretty much any reasonably long/thinner knife can be used.
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I agree. But a "filet knife" will be easier to use than the BK-5 or BK-15. It depends if you are filleting them. I have used a SAK a lot more than not, just because that is what I usually have with me. But honestly speaking, I seldom keep any fish, so the knife thing is not very important to me.
 
22-rimfire said:
I agree. But a "filet knife" will be easier to use than the BK-5 or BK-15. It depends if you are filleting them. I have used a SAK a lot more than not, just because that is what I usually have with me. But honestly speaking, I seldom keep any fish, so the knife thing is not very important to me.
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A SAK ?, now that would be much more challenging. But what the hey, sometimes ya run what ya brung.
 
You see, I seldom ever filet fish or even keep them for that matter. So, I make do. I have a really nice folding Schrade USA fillet knife that is available for use. I got it to keep, but..... I keep asking myself "what for?".

Also, I am primarily dealing with small fish versus something 20"+ long.
 
22-rimfire said:
You see, I seldom ever filet fish or even keep them for that matter. So, I make do. I have a really nice folding Schrade USA fillet knife that is available for use. I got it to keep, but..... I keep asking myself "what for?".

Also, I am primarily dealing with small fish versus something 20"+ long.
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Interesting. You reminded me of a situation years back around here were a conservation officer killed an aggressive black bear with a Shrade filleter while fishing, I believe. You know, those bone or faux bone handled deals. Those were nice filleting knives back in the day. I'll add the link if I can find the news report, it was a very long time ago.

"JH, for an interesting account of the killing of a bear with a knife read p.103 of Bear Attacks:their Causes and Avoidance. In central Saskatchewan in 1983 a black bear killed one fisherman, attacked another, and was killed with a fillet knife by a third party coming to the rescue of his friend. I fish that same stretch of creek occasionally. There is a memorial marker for the dead fisherman on the trail near where it happened. The book page is available on books.google.ca"
 
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