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I have a Bubba blade and really like the handle and how it feels in my hand while using it the blade flexes when it's needed , I've also have a electric fillet knifes that is a work horse that zips through fish when you have shore power .
That's what I judge any knife on is quality of steel and feel when it's being used .
You're friend along the snare line . Allan
Re: Fillet knife?
[Re: nate]
#7871574 05/25/2309:55 AM05/25/2309:55 AM
Depends on what I'm cleaning and where I'm cleaning. For on the boat we use Dexter and Bubba. Like what was said before keep them SHARP! We keep a steel and stone on the boats. On the dock and we are in a hurry with several hundred pounds to clean I prefer the Bubba cordless. It comes with 4 different blades and will clean everything from a bream to a tuna fast. For in the kitchen and for precision work I have a Wusthof. Hands down the Wusthof is the best fillet knife I've used over my many years of commercial fishing and being a school trained French and Italian chef.
Re: Fillet knife?
[Re: nate]
#7871608 05/25/2311:02 AM05/25/2311:02 AM
I used mister twister for years but a couple years ago go tired of hauling extension cord and purchased a bass pro extreme performance series (XPS) for short. Battery operated. Should have done it years ago. XPS is worth looking at.
I bought one from bass pro. Bass pro brand no clue who makes it.Nice rubber grip, stays sharp awhile, touchs up quickly on a steel. Got a nice case fillet knife too with a green rubber handle. I just lay both out and my f dick steel when processing fish. If I have enough fish to dull both I steel both then get back to it.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
Re: Fillet knife?
[Re: nate]
#7871628 05/25/2311:56 AM05/25/2311:56 AM
If your looking for an electric knife,," American Angler" brand is bullet proof.Rapalas aren't bad,,but not the quality of the American Angler.Forget Mister Twister.I fried two of them.They don't stand up to the abuse I give the electric knives.I will many times do 100 perch at a time.If your looking for just a fixed blade regular knife,,the J.Marttiini Finland Rapalas are very reliable and hold an edge well.
For small fish, I keep going back to a cheap old Rapala made by Martiinni. The better ones I have made by Kershaw and Dexter are just to stiff and I end up with rib bones I have to cut out.
There comes a point liberalism has gone too far, we're past that point.
I also like the Cutco. I have a mid 80s Chicago cutlery fillet knife that is razor sharp, it came with a mini steel in yhe sheath and works great to touching up the blade.
X2 And a big Rapala when I'm away from electricity. A little Rapala works great to remove the ribs as well.
I’ve had a 6 inch and a 9 inch Rapala for a long time. I use to 6 inch to fillet crappie bass and other pan fish and the 9 inch for everything else; walleye, striped bass, etc.
I recently bought a 12 inch Rapala fillet knife at an estate sale. I didn’t even know they made one that big and I don’t see it listed for sale anywhere. I got the knife, a chain stringer, some cleaning patches and then old cleaning kit for five dollars.
Bubba electric has lasted the longest. 3 year and thousands of walleye. I do ever use a rapala electric blade ( need to remove the black guards for it to fit) in the bubba. Can't beat victornox for fixed blade fillet knife.
I have tried a lot of them and wound up just using the Rapala filet knife more than anything and the American Angler for the bigger boned stuff. I wound up selling most of these at my last garage sale but did keep enough to keep me cuttin'. Just keep whatever you use sharp.
I'm just happy to be here! Today I'm as young as I'll ever be and and older than I've ever been before!
Re: Fillet knife?
[Re: nate]
#7872125 05/26/2309:14 AM05/26/2309:14 AM
I have gone off flexible knives for prepping fish altogether. Its a bit of a learning curve , but once ya get the hang of it, a good Deba is hard to beat. Just thought I would throw that into the mix . The reason I like working with a Deba is that the stiff blade will give me a better feedback and I can feel the contour of every vertebrae going along the spine. But it will cut through rib bones without deflecting because of a flexible blade. You know exactly where the tip and edge is at at all times.
Let's go Brandon
"Shall not comply" with morons who don't understand "shall not infringe."
Re: Fillet knife?
[Re: nate]
#7872166 05/26/2310:25 AM05/26/2310:25 AM
Well I love my filet knives and have many between home and cabin. My daughter bought me the Gerber folding filet knife and I absolutely love this knife. I bought another on for the cabin to go with the other 6 I probably have. Breasted out 7 turkeys this year on a multi state trip, it is a great travel and home knife.
Cleaned 100 crappies (and some bluegills) with my 10 year old Mister Twister corded fillet knife in the last two days. I've done thousands with it. 4" Rapala to cut out the ribs. Spend all the money you want but you sure don't have to.
I share fillet knives with Zim, of course, but I also like a few simple Rapala fillet knives with the soft handles. Nice grip for me.
I don't ever use electric knives anymore because I have seen the intestinal parasites (also parasitic to humans) that come out of the digestive tracts of some fish once you cut into them. I also have spent enough time cleaning up after folks who left them behind on a fish cleaning table without ever knowing they were there. Some of them can appear like a piece of clear monofilament fishing line until you watch closely and see them moving. Ingesting one tiny segment from one of those is all that a human needs for an infection. Freaks me out! I can appreciate the lightening speed with which some people can fillet fish with electric knives though.
WTA District 9 Director ... Go D9! Member: WTA, Intertel, Mensa (Trappers ain't stupid.) Life Member: NRA
Most of my fish cleaning experience was with saltwater fish, mainly mahi, wahoo, and tuna. Cleaning crappie might be a different skill. I have cleaned tons of seabass and vermillion snappers. The seabass we scaled, the snappers we cut and skinned with a serrated knife. We used an assembly line. I was almost never the fillet man. I skinned, scaled, and made some preliminary cuts.
We used 7" and 9" Dexter Russel fillet knives mostly. For triggerfish, a shorter knife was easier for outlining them before skinning.
We sharpened dull knives on an electric machine in the kitchen, then used the F.Dick Hypersteel at our stations and rarely ever needed to take a knife back to the kitchen machine. Life was so much easier once we discovered the F.Dick sharpeners. The condition of the fish made a difference. The fresher, the better. Ice is a fish's best friend to assure a quality product.
If you watch a video of women in the poultry houses, they give their knives two strokes on a spring steel device after every chicken. Their steels are mounted horizontally.
Re: Fillet knife?
[Re: nate]
#7872703 05/27/2310:27 AM05/27/2310:27 AM
We always cut from the top of the head downward to the anal vent. Leaves guts and ribs in the fish. You end up discarding those parts anyway.. Flounder is different.
Well we did get a nice mess. catfish is on the menu tonight. I never really thought about how I fillet before but I instinctively angle my knife that way already. Fillets are trimmed up now and ready for a black skillet and olive oil
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
FWIW those fish were not near the rocks they spawn in. We were drifting and caught them all over the place. fish finder said the water temp was 70-71 they should have been near spawning areas i would have thought, but they were not. guys fishing from the bank off the rip rap were not catching many.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
I have used all kinds of knives, but an old bronc rider taught me a fish cleaning trick that I still use. Repurpose and old metal ironing board for a fish cleaning stand. The expanded metal tops work the best, take the cover off and it is the perfect surface for your fillet board.
You can find them at a garage sale for 2 or 3 bucks. I set mine up in a sunny spot where the garden hose will reach. When I am done, I hose it off good and leave it in the sun for a day. No rust or place for bacteria to grow.
I use a 5 gal bucket for waste and a clean 2 gal bucket for the meat.
�What�s good for me may not be good for the weak minded.� Captain Gus McCrae- Texas Rangers
ADC thanks fir the video. I've been thinking of getting one of those electric knives. After watching your video, I'm buying one! Thanks again.
There's a little learning curve, you'll cut through the backbone on occasion while learning. Just remember to keep the back towards you so you can see to run the knife right down that back fin to get the most meat. There were 75 fish there last night. According to my security cameras it took just under an hour including hauling in the fish, filleting them, washing the fillets, and putting away the boat.