Home Forums Hunting & Shooting Alaska Filet Knives

Can't like folders...i'm always worried they will close and cut off my fingers.

Check with Bob Ball , He makes a few from time to time. I have one and love it. Rarely needs sharpened and when it does Bob does it for free.

Mel

I like this one http://www.outdoorsuperstore.com/product.asp?prod=411623 and I have a buck folding lock blade filet,blue rubber handle, and both of these hold an edge well...

and here's a few to look at http://www.amazon.com/s/ref=sr_pg_1/104-7005143-4743117?ie=UTF8&keywords=fillet%20knives&rh=n%3A3375301%2Ck%3Afillet%20knives&page=1

Here's Bob Ball's web sight for anyone interested in a quality knive, fillet or other wise.

Alaska Knifemaker Robert Ball (907) 337-1796. www.alaskaknifemaker.com email ak2ballaol.com

Mel

If limited to one knife, I'd take Forschner's #40711, shown .... HERE.

Walker,

Do you know what steel Forschner uses in the Filet knife?
TIA,

Don

another vote for the cutco fillet knife. alot of knife for the money with a lifetime guarantee. they can be user resharpened. it is the double d blade that must be sent back to the factory.

Sure don't, Don. They don't brag about it much. Probably much like our humble 440A or 440B, I would expect. Hardness is reported to be around 56 R"c".

It responds well to a honing steel, and you definitely want to keep one handy. A ceramic stone works very well, too, for quick touch-ups. I often carry a single ceramic "triangle hone" with me, from my Spyderco Sharpmaker, for that purpose.

I've lately been using a rapala folder and been very pleased. The other day I was poking around at www.ragweedforge.com and saw some scandinavian fillet knives with cork handles that float! I may try one.

Walker,

Thanks. There's something to say about steels that are easily sharpened in use, such as a filet knife.
Don't know if you remember Lowell Manely, a stockmaker from Michigan. He only used knives made from 0-1 for Elk hunting as 0-1 is very easy to sharpen at 10,000 ft elevation with snow and cold.

Don

How about one of these?

Seamount Knives

I clean lot of fish and have found the dexter/russell brand of professional kitchen knives to be the best. they run roughly $15 and can be found at professional kitchen stores or online. they have white handles. what makes them unique is they are high carbon, stain free (not stainless). the key here is that you can easily sharpen them. I use one to filet and another to skin. I sharpen them after each use. some knives work well when new but are impossible to sharpen, stainless for example.

I use the same concept for my skinning and butchering knives.

Pure sales pitch. No steel blade is actually "stain free". The steel used in Dexter-Russell knives is about as common as can be found in stamped kitchen cutlery. I'm not knocking these knives, btw, as I think they are perfectly good, useful knives. Quite similar to the Forschner knives, IME, and I like those, too.