I've got a few but they are huge. I'm thinking of the one from when I was kid, the Finnish style with a bendy blade, lightweight wood handle, light colored sheath. Any thoughts?
I exclusively use Rada Fillet Knives. Made in the USA, $20 bucks on Amazon. Click Here
I sharpen them on a Chef's Choice sharpener, because the knife is cheap and I always want to get the filleting job done fast after a day on the lake. I keep several on hand at my cabin and give them away as gifts. Everyone who uses them loves the sharp, flexible blade.
I've been using mostly the cheaper offering pine handled rapalas in the 6 & 9" lengths. I have a couple other ones that have been gifted to me. One thing I've noticed is that a lot of the fillet knives for sale these days are edge ground on one side only. I can work with these but I prefer a 2 sided grind, the one side blades want to draft or plow... the blade climbs one way or another rather that running straight through a cut. It can be corrected by tilting the blade a little, but I've started looking for this and I wont buy one with single sided grind.
I'll probably order one of the Rada knives that Walt posted, I've not heard of them but they sound like something I'd like.
I exclusively use Rada Fillet Knives. Made in the USA, $20 bucks on Amazon. Click Here
I sharpen them on a Chef's Choice sharpener, because the knife is cheap and I always want to get the filleting job done fast after a day on the lake. I keep several on hand at my cabin and give them away as gifts. Everyone who uses them loves the sharp, flexible blade.
the ergonomic handle on that looks fantastic, especially useful if your hands are cold
I have a decades old Rapala, a recent white-handled Dexter Russell, a Bubba blade somebody gave me, and very recently, an American Angler electric with 6" and 9" blades.
The electric kicks butt. Whether a small perch or a steel-ribbed channel cat, it just zips right through effortlessly and in complete control.
I exclusively use Rada Fillet Knives. Made in the USA, $20 bucks on Amazon. Click Here
I sharpen them on a Chef's Choice sharpener, because the knife is cheap and I always want to get the filleting job done fast after a day on the lake. I keep several on hand at my cabin and give them away as gifts. Everyone who uses them loves the sharp, flexible blade.
the ergonomic handle on that looks fantastic, especially useful if your hands are cold
Yeah, I like the looks of it, but have never had a hollow ground blade I liked !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
Here's a LINK to the electric I have. Note that they're all listed as Sold Out. There's a reason for that: these are the best. They are in stock on Amazon HERE
I’m an old butcher and worked for years in the commercial fishing industry. It took me a while to get used to an electric filet knife but couldn’t get by without it now. Best one i ever had was a Hamilton Beach electric carving knife.
I’m an old butcher and worked for years in the commercial fishing industry. It took me a while to get used to an electric filet knife but couldn’t get by without it now. Best one i ever had was a Hamilton Beach electric carving knife.
I have an electric as well. My second one now actually. This second one is the same model as the first one but the blades are too viscous on the second one, luckily I kept the blades for the old one that burned out.
This is a custom made knife by Dave Kauffman in Clancy, Montana. He made this for me around 18 years ago. It is a Pakkawood handle and hollow ground blade with lots of flex and extremely sharp...
I prefer the Mr twister electric fillet knife. replace the blades on mine every other year. I do the y bones like she did, only I always manage to leave some parts of bone in there.
Beware of any old man in a profession where one usually dies young.
If I try to use an electric knife for fish cleaning/filleting, I might as well use my chain saw.
That is how it would go with the blades that came on my 2nd mr twister electric. Far too nasty, The blades on my previous (same model) unit still work well though so I use them. Totally different serration patterns in the 2
I prefer the Mr twister electric fillet knife. replace the blades on mine every other year. I do the y bones like she did, only I always manage to leave some parts of bone in there.
I have a Mr twister electric too. Works awesome.
I tried a couple different styles of the Rapala electrics when my first Mr twister quit. The Rapalas are junk!
Back to Mr twister for me.
The deer hunter does not notice the mountains
"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto
There sure are a lot of America haters that want to live here...
If I try to use an electric knife for fish cleaning/filleting, I might as well use my chain saw.
That is how it would go with the blades that came on my 2nd mr twister electric. Far too nasty, The blades on my previous (same model) unit still work well though so I use them. Totally different serration patterns in the 2
That stinks to hear!
The Rapala blades are very nasty too. Glad I got the same style on my 2nd Mr twister as I did the first.
Last edited by Rooster7; 01/09/19. Reason: spelling
The deer hunter does not notice the mountains
"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto
There sure are a lot of America haters that want to live here...
This is a custom made knife by Dave Kauffman in Clancy, Montana. He made this for me around 18 years ago. It is a Pakkawood handle and hollow ground blade with lots of flex and extremely sharp...
Good looking knife , I like the flex it has . It's one thing I look for in fillet knives.
You can buy extra blades for both the Rapala’s and the Mr Twisters at most sporting shops and there does seem to be a good deal of difference amongst them. Some last a lot longer than others—some are junk right outta the plastic wrap. They all burn out sooner or later with the 12V models overheating more quickly. I have a Mr Twister with short blades for doing perch and removing Y bones and rib bones from pike and pickerel and i have a Rapala with 9-inch ladies for slaying the sides of big fish. Speckled trout and Lakers have Y bones too
I’m a retired butcher by trade. If i owned a $120 6-inch fillet knife it would be mounted in a glass case up on the wall for display purposes only—and you can keep your slimy fingers off the glass. (Smiley face here)
Karl, I've never work in a "pack", meat processing place. Just north of us they have a Tyson pork plant.
From going to a few garage sales, it looks like Tyson uses Victorinox knives, and they grind them often. When the knives get thin enough they must follow the help home.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
Karl, I've never work in a "pack", meat processing place. Just north of us they have a Tyson pork plant.
From going to a few garage sales, it looks like Tyson uses Victorinox knives, and they grind them often. When the knives get thin enough they must follow the help home.
Going on a brief sidetrack here - when I was at Wilson's, if someone had occasion to pass through the "wienie room", they would appropriate a package or two in the pouch of their hooded sweatshirt to be heated in the knife sterilizers.
Last edited by 5sdad; 01/12/19.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
Victornox is the industry standard for sure but Russels are cheaper. If i sharpen every day they are in use, and i do, they wear down quickly. I used to buy them by the dozen from a wholesaler but they ain’t cheap. Dressing knives on the boats, for whitefish have a round tip—Lieke’s from Portugal. Best filet knife i ever had was a Swibo 9-iinch—had the perfect amount of flex. I found a local wholesaler who sells a brand called ‘Rose’ $2.99 for a 6-inch stiff boner which works well for moose boning. I go thru 4 or 5 of them per year. Knives are not communal property. You do NOT touch another mans knife—ever. If it needs to be moved—ask him to move it—cuss him out if nessesary—scream at him if you must but DO NOT TOUCH another mans knife. And I don’t want to hear that lame excuse you were just going to wash it. There is a separate knife rack on the far right side of the boneing table—it contains 4 boneing knives 2 steak knives and a fillet knife and a curved skinner 6-inch. Do Not Touch them—don’t even look at them. I don’t understand why this is so hard for people to understand. Rant-defiantly not over.
I use a Katsura VG-10 blade, classic filet knife blade shape and style. The VG-10 stays sharp a very long time and is very easy to put back to sharp. Great knife for fish, but when I use it butchering deer I invariably wind up with a nick.
For most fish I prefer a Hoffritz boning knife with a boning knife profile.The steel is very much like 420 and sharpens easily but will not hold an edge anywhere near as long as the VG-10
Brad says: "Can't fault Rick for his pity letting you back on the fire... but pity it was and remains. Nothing more, nothing less. A sad little man in a sad little dream."
Brad says: "Can't fault Rick for his pity letting you back on the fire... but pity it was and remains. Nothing more, nothing less. A sad little man in a sad little dream."
Brad says: "Can't fault Rick for his pity letting you back on the fire... but pity it was and remains. Nothing more, nothing less. A sad little man in a sad little dream."
I always filleted my fish from the top down like that salmon commercial guy is doing. Not as fast mind you, but over the top of the rib cage, not through it. I've always liked my Gerber knife for that with a little wider blade and more of a curve toward the tip. We charter fished on Lake Michigan, so I got to clean a lot of salmon and trout. In Canada I got the fish cleaning chore as well and all the northern went back into the lake. Smelly, bony things that they are.
Funny story. I was down in the fish cleaning house with another guy who was cleaning fish when the camp owner came in and read the guy the riot act for cleaning a fish with the knife pointed back toward himself. The guy looked kind of sheepish and said that it always worked okay back home at work. The camp owner asked him what kind of job was that? The guy said, "I'm a medical pathologist in Denver."
Camp owner, "Oh" quick exit. He must have figured that the guy knew how to work a knife.
My other auto is a .45
The bitterness of poor quality is remembered long after the sweetness of low price has faded from memory