Fillet Knifes

[blueh20pc]

Mike Keller here in Manteo has about the cheapest knives in the world.

Here's his site:

http://www.mikekellerltd.com/

He also has great deals on Grunden's and Boots, mostly ServUS.

I think, it's because he has such great volume.

[bluffman2]

chris it was a pleasure meeting you guys up there!
yall cmon down here when you get a chance

[localangler]

another vote for Dexter Russell

[Ocean Breeze]

I use the Forschner 40536 (6" Blade) for steaking fish like Kingfish

and the Forschner 40539 (10" blade )for fileting large fish such as Red Snapper and Grouper

And for skin removal I use the Forschner 40544 (14" blade)


For small filets I use a 8" Dexter Russel

[tunatic]

I use Dexter Russel serrated knives for most offshore fish and they work great. I have not tried any other ones. I have not been too successful on sharpening these. I clean fish for @ 6 months and they then get demoted to chumming duty.

[Daddy'O]

One more for D/R.

Wayne

[oceans brew]

as far as sharpening Tri-stones are the best, dont be fouled by the little cheap-o ones either if you want your fish nice and all your fingers its all about the edge... any restaurant supply store has nice tri-stones usually run about 100 bucks or soo but i tell you it is worth every penny

[SKEETERMAN]

I like the Dexter Russels too. As a chef for 12 (not anymore) years and have used most brands i will tell you not to spend a lot of money on a knife. I use to work next to guys that had (and i had a few) henkels, wustof etc. They are good knives but they dont cut any better then the el cheapo's that the knife guy came and dropped off and rotated weekly. One of the biggest marketing shams on a knife is that its "Evenly balanced" meaning the handle is the same weight as the blade. Done but an evenly balance knife you will hurt yourself. The blade always needs to be hearvier then the handle. If the blade is heavier it cuts easier and the knife is doing more of the cutting on its own instead of you exerting the extra pressure and slipping. Also for rapidly cutting veggies you want the knife to bounce of the cutting board as i am sure you have all seen in the past and this task is impossibe with a balance knife.....It needs to be blade heavy and the thickness of the blade needs to be as thin as possible. Thats why i like Dexter, the blade is thin. You can buy a 12" x 12" sharpening board/stone at any specialty store. dribble a few drops of vegetabe oil on the stone before swiping!!

[Angler Systems]

We just got a line of knifes from Old Harbor that are "Titanium Bonded". They seem like a nice product at a good price point.... & on sale now. Details @ Saltwater Knifes, Angler Systems, Inc. if anyone is interested!

[Fishman]

Dexter Russell in either 6 or 8 inch