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.
