Best Filet Knife?

[drifter]

Greetings All? I have been doing some internet research trying to find the best filet (fillet) knife with little success. My defination of a good filet knife would be:

1. Long and thin; 2. Flexible, bendable blade; 3. Sharp and holds edge well; 4: Good non-slip grip.

I would be willing to pay for a good blade that will last for several years.

Any suggestions. Thanks in advance, drifter.

[MasterCaster]

Well its not an expensive knife by any means but my Kershaw is GREAT. It has all the things you stated and is the best fillet knife I have ever owned. Mine is the biggest one they sell at Bimart. I think its 11". I have never had any problems with it at all. Very sharp and keeps an edge good.

Just my .02

Jon :smile: :grin: :smile:

[Applegate]

I found the one I wanted for big chinook. Buck with a 9 inch blade. I like an electric for smaller fish though.

[Smj]

In my opinion it's not the quality so much as what you get used to. I used to use a Dexter Russel for steelhead/salmon and a Sharp for panfish but when I didn't have the Dexter one time I really had a tough time with the Sharp on the steelhead. Now, I still have the Dexter and the wife has since bought me a Kershaw blade trader (really like the big blade for salmon over 25#) and also a Henckels 7" that has a very flexible blade and is sharp enough to shave with. This past year I've become used to the Henckels so that's what I'll go for, if I ever get another fish to fillet that is.

Smj

[Hogmaster]

OK,

Here is a secret that ifishers deserve to know!

Every year Kershaw has a "Factory Outlet" sale for 4 days the second week of December. If you watch the Oregonian sports section you will see a small ad about it in the next few weeks.

They have INCREDIBLE bargins on knives there then. You will wait in line to get in and it is worth it!

I bring this up because the last two years they have had a model there that has become my absolute favorite knife. It is a sliding blade filet knife with a plastic handle and case. It extends from about 6 to 11 inches with lock points every inch and sharpens easily.

But this is the best part. It cost a whopping 7 bucks!

I have bought a couple for myself and a bunch for friends for holiday gifts. They are so handy being able to slide to a smaller size and fit in the hard plastic case which makes it very easy to put in a pack or on the belt yet extends when you want/need a longer blade.

I am certain there are better knives, but I am not sure there are better values than this one.

They may or may not have it again this year, but definitely recommend anyone who wants a knife or is looking for gifts check out the sale.

They even will put an edge on your Kershaw knives for free or non-Kershaws for a couple bucks. I took a whole drawer full of old kitchen knives and while I shopped got really good edges put on the hard to sharpen ones.

It is in N. Wilsonville. Watch for the ad!

:cheers:

[ 11-24-2002, 02:57 PM: Message edited by: Hogmaster ]

[Torchman]

I cut fish "professionally" for years.....10" Forschner...not a single deckhand in SoCal would be without one. And a 6" as a "tuna pick"...most tuna cleaning is a "finger job"!!!! :-) . The 10 is NOT a "traditional" filet knife...but once you use one.....:-)

[Smj]

10", wow. Knowing Forschner that's about 120 clam fillet knife??

Smj

[Torchman]

Not quite..:-) But want to rip up 27 rockfish limits????? :-) Drifter asked for THE BEST!!!!! :-) Now if Rain would see this in time for Christmas!! :-)

[whitewaterbill]

I am with Torchman....Only I use the 12" so I must be catching bigger fish????

Mine is a simple bread slicer and will cut a beautiful fillet.

[Thumper]

When I clean a fish, usually a salmon or steelhead, I want to be able to remove the kidney tissue along the backbone. That means that I want a filet knife with a "spoon" on the other end. There are a couple of brands. The old Gerber Coho was a great knife and it incorporated this feature. My current knife is a Frosts stainless (a Swedish brand). Marvelous knife. I bought mine in Alaska (Yakutat Hardware).

[First Light Bite]

Check out the Cutco Fishermans soulution.
I have filleted hundreds of Coho in Alaska and have never used a sharper knife. Additionally the blade will adjust from 6-9" depending on the size of fish you catch. It comes with a lifetime sharpness guarantee also. Only place I have found one is on the internet. I graemlins/program.gif t spooky sharp be sure to use your kevlar glove.

[go fisch]

I use to use a small fillet knife to fillet salmon and steelhead until a person a fish store showed me how they fillet fish. Once I saw him fillet a fish I was sold and I bought the knife from him. It was a 12" Forschner #404-12 and I have been using it for the past 8 years and have only had to sharpen it once. They are great. One cut on each side and you are done. It always cuts a good fillet. I use a small fillet knife to remove the rib bones. :smile:

[whitewaterbill]

go fisch....You are right on. I forgot about the belly bones.

I use a very sharp boning knife to trim them off.

That 12' knife is the ticket!

[SureSet]

I have to second the Cutco Fisherman's Solution. Very sharp and stays that way with a little steel from time to time. A buddy broke the blade cutting frozen bait and they replaced it free. I also like the ability to extend it for larger fish.

SureSet

[The Fishing Geek]

I just emailed this thread to my wife. :grin:

[Salmonator]

Cedar Creek 10 1/4" fillet knife. Cabelas, 29.95. Best/last knife you'll ever own

[fish_on]

I second the 10" Forschner it has been the best knife I own. You can get them for $25 here in town.

[wiser]

Don't think you can beat a Dexter Russell. Several sizes and easy to sharpen. Hold an edge pretty good too.
You will see a lot of the guys who fillet for a living, using them.