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Old 02-12-2018, 11:48 PM
Deerhunter12454 Deerhunter12454 is offline
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Default Best fillet Knife

What's the best fillet knife? Something that keeps an edge, and isn't a piece of junk
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Old 02-13-2018, 01:15 AM
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Originally Posted by Deerhunter12454 View Post
What's the best fillet knife? Something that keeps an edge, and isn't a piece of junk
The Bubba Blade works well for me.
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Old 02-13-2018, 07:55 AM
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I use an electric if possible, but I always keep the following knife at hand. It is a great blade.

https://www.smkw.com/victorinox-cutl...d-boning-knife
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Old 02-13-2018, 09:52 AM
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I like Dexter and Rapala
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Old 02-13-2018, 10:32 AM
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Ive used Dexters for years both personally and professionally.
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Old 02-13-2018, 02:27 PM
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I've used Mundial for the last 30 years.
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Old 02-13-2018, 02:38 PM
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For the money it's hard to beat the Rapala. Just don't cut through the rib cage or backbone.
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Old 02-13-2018, 04:50 PM
doomtrpr_z71 doomtrpr_z71 is offline
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My wife got me a new buck Clearwater and it has become my favorite over my Kershaw and rapala
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Old 02-18-2018, 06:29 PM
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For large fish like King Mackerel I use a Cutco 9 inch Carver straight blade. It holds a good edge and stays sharp. I buy them on ebay.
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Old 02-18-2018, 07:30 PM
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Quote:
Originally Posted by Deerhunter12454 View Post
What's the best fillet knife? Something that keeps an edge, and isn't a piece of junk
"Bakers and Chefs" chef knives from Sam's club.
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Old 02-20-2018, 12:08 PM
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Default Mora

Mora all the way!! Can't beat the price for Sandvick steel.
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Old 02-21-2018, 07:28 PM
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Quote:
Originally Posted by NOTNKSNEMOR View Post
I've used Mundial for the last 30 years.
I use them as well but I will say any decent knife and one of these will do the job. It has brought back all my knives to super sharp!
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  #13  
Old 02-21-2018, 08:12 PM
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I like my Dexter Russel purchased at a bait shop on Hatteras about 25yrs ago. Any restaurant supply place should have them for $10 or roundabouts. You can spend a lot more money if you like, but it's always done fine by me. It's stamped P94818 on the blade and is 8" long.
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Old 02-23-2018, 06:00 PM
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Quote:
Originally Posted by xdguy226 View Post
Mora all the way!! Can't beat the price for Sandvick steel.
Indeed. One would be hard-pressed to find a better value in a knife than Mora. I fell in love with Mora's for general purpose fixed blades, and later found a good deal on one of their fillet knives.

One of these (you can shop around for a better price. The ventilated sheath was a big selling point for me:

https://www.amazon.com/Morakniv-Fish...a+fillet+knife
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Old 02-23-2018, 06:53 PM
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Quote:
Originally Posted by flatsbroke22 View Post
I use them as well but I will say any decent knife and one of these will do the job. It has brought back all my knives to super sharp!
Bought one also. It will sharpen any knife like a razor.
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Old 02-23-2018, 09:24 PM
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I use victorinox
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Old 02-24-2018, 07:12 PM
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It's all in the Steel.
High Carbon sharpens easy , but it stains and dulls fast.
Harder Steel holds an edge better but it's harder to sharpen.
I use Dexters. Been Blue Water Big fish and Reds , Trout , Snook forever.
Cobia and Tuna should be Steaked out.
A 20 inch heavy backbone blade Breaking Knife is best for that.
Flex blades to work around the rib cage for Bass ect. 12 to 16 inches.
Dexter is good and sharpens real nice.
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