My son loved it out there Mack, he pestering me to go again already.lol I use a a standard 9" Rapala filet knife there only about a $25 or $30 dollar knife but there are great filet knives. The steel has to be AEB-L, 13c26 or 12c27 or something very similar to take an edge like it does. I had a Rapala filet knife blade harness checked at the heat treater and it was HRc-58, my only complaint about the knife is the smooth varnished wooden handle gets slippery pretty quickly, something with checkering would be better. this is the knife I use on Salmon, I could probably make one for myself but I don't know that it would be worth it for me. For what it's worth, the old ones seem to be ground a bit better than the new ones.