Filleting knife
Submitted by rails8291 on Sun, 2012-06-10 10:26
Hey fellas
I'm in the hunt for a good filleting knife, just been buying the cheap stuff so far, think its time to invest in a desent set. has anyone got any recommendations,
Thanks Rick
black gen
Posts: 762
Date Joined: 13/04/11
schrade old timer best blade
schrade old timer
best blade goin. especially if u get the ones made in usa
Alan James
Posts: 2256
Date Joined: 30/06/09
Use the search function
and look for 'filleting knives'. There is a heap of info there. After someone gave the Analon a good report I added one to my knife collection. It's a little bit more flexible than what I was accustomed to but it does the job and keeps a good edge.
UncutTriggerInWA
Posts: 2692
Date Joined: 05/09/08
Analon
From memory someone intimated I was a bit of a poofter for owning Analon LOL. Needless to say I still have them and will for a lifetime.
Vince.
Work smart and fish often.
Member and die-hard supporter of the mighty West Coast Eagles.
Alan James
Posts: 2256
Date Joined: 30/06/09
This was the post I was referring to
Posts: 67
Date Joined: 28/04/11
Much your going to be using it. I fillet for a resturant at the moment and used to fillet for kailis.
I found the Analon Boning knife is perfect keeps its edge aslong as its looked after, doesnt rust and they are on offer in lakeside (joondalup) $34.99 insted of $55 i think, ive got 4 aswell as my fibrox.
i use my knives every day all day and the analons are my fave
till
Posts: 9358
Date Joined: 21/02/08
Dexter-Russel C131-6 swept
Dexter-Russel C131-6 swept boner and the S140-12 for skinning, used with the Lansky sharpener.
All pretty cheap but all work very well.
grayzeee
Posts: 2283
Date Joined: 09/07/09
Just a question on what
Just a question on what everybody uses as a sharpener, and if there's one that doesn't cost $200 bucks , that you recommend.
I am just not good enough at sharpening to use a stone or the diamond file.
Ideally one that will bring back a blade from $uc%ed
If I spent half as long fishing , as I do reading this bloody forum , I'd be twice the fisherman I am.
till
Posts: 9358
Date Joined: 21/02/08
Come over and try the Lansky
Come over and try the Lansky sometime, its worth all of the $40 it cost me and the only other I'd go is the spyderco and that is $200.
sea-kem
Posts: 15100
Date Joined: 30/11/09
I have a long and short Swibo
I have a long and short Swibo and a boning Dexter Russell all very good knives. They only need a touch up now and then with a steel if looked after.I know what you mean Grayzeee with the stone bloody hard to master, but slowly getting it.
Love the West!
carnarvonite
Posts: 8686
Date Joined: 24/07/07
Practice
All it needs to keep a knife sharp is practice, the more you do it the better you will get at it.
For a steel the Dick brand is about as good as you will get. Diamond steels are good but can ruin a knife in no time if thats all you are going to use as a sharpener because sooner or later you will need to put it on a stone to thin the edge and get rid of the shoulders.
Victrinox, Swibo, Dexter Russell, Joseph Rogers, are all top stainless knives with Green River probably the one that holds an edge the longest.
Any reasonable brand oil stone will do the job as long as you can place it on a firm flat surface where its not going to slide or wobble as you use it. Diesel, light diluted engine oil are ok as a lubricant for the stone.
big john
Posts: 8769
Date Joined: 20/07/06
Swibo
Couple of yellow handled swibo's and a diamond sharpening steel, knocked a few fillets off with them and still like new.
Also have a large mundial which does a good job as well, just dont try to chop through a roo tail with it! :(
WA based manufacturer and supplier of premium leadhead jigs, fligs, bucktail jigs, 'bulletproof' soft plastic jig heads and XOS bullet jig heads.
Jigs available online in my web store!
johnno67
Posts: 408
Date Joined: 12/03/10
Go to mater butchers
Go to master butchers big range half the price of tackle store.
Shortylook
Posts: 221
Date Joined: 07/05/11
I've tried heaps over the
I've tried heaps over the years but I can't go past the yellow handle swibo knives. They might be a bit harder to sharpen but one knife does a whole trip to shark bay with only a few rubs on a steel to keep them sharp as a razor.ive finished filleting our 21 fish and have started to help other fisho's whose knives arnt that flash, and they always comment on how sharp it stays.
Cheers
rails8291
Posts: 402
Date Joined: 06/01/12
Thanks
Thanks guys, give me a few to have a look at, cheers for all the options
Tomcat
Posts: 614
Date Joined: 24/02/11
Knives
Will be having a garage sale soon have some good knives and a Nirey 3000 sharpener watch for sale col
KEN_DOG
Posts: 80
Date Joined: 21/04/11
F-Dick
F-Dick
499
Posts: 181
Date Joined: 07/12/08
and never clean a knife in
and never clean a knife in hot water......cold water only folks
Alan James
Posts: 2256
Date Joined: 30/06/09
Why is that?
I have never heard of that before?
carnarvonite
Posts: 8686
Date Joined: 24/07/07
Why?
Never heard of that one. In the abbatoirs if you follow the rules you are supposed to sterilise your knife in boiling water after each animal and if you don't the fat soon builds up on the handle making it near impossible to use safely.
Mulie
Posts: 546
Date Joined: 20/02/11
I cant fault my Martini. Has
I cant fault my Martini. Has been good and easy to use on everything from sandies to dhuies.
Mulie
crasny1
Posts: 7009
Date Joined: 16/10/08
Im another Yellow Swibo convert
I have had my 2 for near on 2 years, and shapened it once only so far. And I fillet every weekend just about. I would like to say definately every weekend but sometimes the weather blows, and other times we come back empty
.
Have to admit the Chef's mate sharpener does a great job, and also keeps the Mundial's in the kitchen edged +++.
I have a boning knife that I use to cut through bones and scales, and I think it is a Lansky. Then use the swibo's for the neat stuff. Just slides through fish, and skining is a piece of piss!!
Happy as larry with these compared to cheap shit I have used in the past. I also for some reason only was in cold water, no soap, and polish the knifes dry with a light towel, ready for the next use. Memory is fading but some old timer told me something about doing it that way. Dont know why though.
Neels
"I would like to die on Mars. Just not on impact!!" _ Elon Musk
hlokk
Posts: 4293
Date Joined: 04/04/08
The green rivers are
The green rivers are interesting. Seems they're made by dexter russell and are high carbon blades, not stainless, which would explain why they hold an edge longer (but you'd need to make sure you looked after them to stop them rusting).
Seen a few online for $30-40 and a fair bit more expensive locally, but not sure if there are any other places to get them locally?
I recently acquired some carbon steel japanese debas that are literally razor sharp. Havent managed to use them on many fish yet except for a small tuna (and geeeez they allowed the skin to be pulled off from the bones close)
carnarvonite
Posts: 8686
Date Joined: 24/07/07
Slaughtering
They were the number one knife to use slaughtering before they brought in the export standards that all knives had to be stainless but if you go to any of the smaller abs you will find them widely used. Hard to sharpen but the edge you could get was magic and out lasted any stainless knife.
If used regularly and wiped over with some animal fat or cooking oil when you finish there is bugger all chance of rust forming.
bradz
Posts: 693
Date Joined: 29/10/07
Martini
I really like my Martini's. Good price and keep a good edge.
I did then the best that I knew how. When I knew better, I did better.
milsey
Posts: 1462
Date Joined: 22/08/07
Like my martini but like my
Like my martini but like my dexters more, Ive got full SS ones and a carbon one. The carbon blade does stay sharper for much longer but i still prefer the SS ones.
Vinesh87
Posts: 2751
Date Joined: 02/04/11
I have a 6 yr old swibo thats
I have a 6 yr old swibo thats still as sharp as ever!!