Home Forums Gear Knives and Blades I love this fillet knife

Damn, work amazing!

There we go

That is a nice looking filet knife! Is that a Howe? What are the specs?

Ya dale made er for me, think he used elmax, I don’t get to carried away like some folks do about Steele, that’s what’s cool about dale, I just kinda let him use what he wanted. Always happy in the end

Camel bone?

Yes sir

Where did the king come from? I’m looking forward to a fresh slab of that this year! I can’t seem to freeze it well so it’s only fresh for me.

Well, it came from my freezer. I've found salmon doesn't freeze for shiit, so I googled it. Found a article Buzz Ramsey did. He like the rest of us knows salmon goes to shiit after 6 months of so. He freezes an whole, guys feathers and all. The secret is that them in a cooler full of water. Works damn good, been doin it for several years now,

Interesting. My buddy always freezes a ton of sockeye whole, just gutted. Wraps them individually in cheap trash bags and stacks them like cordwood. I figured there must be a better way but it makes sense to not expose the meat to any air using water. I suffer through the winter with the salmon I froze, but it ain’t the same. Sockeye are the only ones I’ve been able to freeze and stand to eat. I’ll have to try that method out.

Ya I don’t gut em or bleed em. That fish right there is 2 years old. Found it in the bottom of my chest freezer! 😂😂

Damn! I found I couple in the bottom of my second chest freezer yesterday. The friggin compressor schit the bed at some point and I started smelling the funk in the garage. Lost a little bit of salmon, moose, and all my [bleep] cured eggs! Jezuz didn’t that stink!!

Oh fuuck that sucks. A breaker tripped in my shop 8 years of so ago, lost a elk, 1\2 pig, numerous salmon, pepperoni summer sausage kielbasa etc... Shifty deal, made me sick!!

Yeah it sucks when it happens. Freezer was about 20yrs old I guess. Should put an alarm on the one I don’t get into as much. It took a bit to get that stink off!

The gold standards are Phil Wilson and Paul LeBatard... have you compared to them?

Heard of Phil before, never seen eithers work. Got any?

You been hanging out with MCH?

Judman,

How thin he run those down too?

Got flex?

Dunno how thin Dave, got old flex. I think it's the new good standard... Grin

Damn you.

Gonna cost me money. 😂

Super nice

If you work up some fish, you’ll thank me big Dave

Thanks for the image Jud.

That looks like the perfect blade profile for a fillet.

Appreciate the thoughts fellas. Haven't had time to post much recently, but as Jud said, I'm still around

I typically look to grind the big fillets with some flex starting about half way up the grind. I generally leave some spine at the back half of the blade. Commercial guys seem to prefer the grind this way as it gives some control without being tiring. I believe Phil grinds a damned fine fillet which are likely every bit as good or better than mine. These hurt hell outa my arthritis but I can be talked into one on an occasional basis. Stay fairly busy these days and unfortunately the waiting list is longer than it should be, but if a fella isn't in a rush, I will happily build ya one eventually.

I haven't been "hanging out" with anyone...

But if you're not as goofy as you appear on this thread, you can look back to the posts and PM's I've helped you with to lift up from Doziers....AND look at the myriad threads I've posted the above...


[bleep] You....

Yes...

Multiples of both.

All posted here in the past...

Good grief, you grumpy bastard. A guy post a knife he is happy with (I love this fillet knife) and instead of either complimenting it, or ignoring the post because you have nothing positive to contribute, you go off on an odd tangent to compare it to something else. He's happy with his knife, that's ok. He doesn't need anyone's approval to be happy with his blade. And especially doesn't need goaded to compare it to another custom that is quite difficult and expensive to get your hands on like a Phil Wilson. Your suggestion comes off snobby (look at ME, I have a WILSON) and as if you are chitting on another makers work. The OP did not ask "What knife should I compare my new fillet knife to?" I never thought of you as that guy before. With that said, I could be wrong.

I still love my fillet knife... 😂😂😂

Nice knife indeed. How you digging that Four Roses? Been on a bourbon tour since Covid hit and haven’t grabbed a bottle of that yet.

Good stuff, local store has 3 grades I believe, all great stuff!!

Sam's Club usually carries the Four Roses Small Batch and it's under $25 a bottle! Pretty good for the price point!

Judman,

Nice knife, looks like you have been giving it a workout. I have a similar one from Mike Miller that I used to clean a bunch of crappie last week.

Great looking knife indeed. I can vouch for the maker too. Dale is straight up and offers a superb product at a fair price. He has my respect. And yes, I do own several of Phil's knives as well. Phil is a long time friend of mine. Nice job Dale!

Thanks, Much appreciated. Hope you and the family are staying safe and enjoying life.

Dale

Well Damnit, now you have me thinking I should maybe look into getting one of those.

Gary,

Sorry you read the thread this way. You seem to be a lone ranger...
Thanks to those on the thread, and those offline, who gave me the feedback I was looking for.
I ordered a boning knife from Dale based on all your feedback.

Can't wait to get it!

(As a bonus, Dale tells me he's moving to Wyoming which will make us neighbors...hoping to have him up for a hunt...)

Apologies... Guess I was in defense mode. The Fire can be a little hard to read at times.

You said what I was thinking when I read it.