I don’t fillet a ton of fish, so I can’t add to the discussion but I do have a question to those that use them. Are they really that much better than a regular *sharp* fillet knife? I used an electric for carving several turkeys and didn’t think it was much better than a sharp carving knife. I don’t see many folks using them on ocean fish, and a sharp Marttini/Normark/Rapala or Dexter Russell seems to take care of sea trout and reds. Not a knock on them, just a legit question before I run out and buy one myself.
