achjimmy Posted January 16, 2008 Share Posted January 16, 2008 I am looking for a good quality filleting knife, or kit any suggestions? Was talked out of buying a Kershaw many years ago and regretted it since, are they still good knifes? Link to comment Share on other sites More sharing options...
Davemmm Posted January 16, 2008 Share Posted January 16, 2008 I bought a ten inch FDick a while ago and cant complain one bit. I think I originally got it just for the great name but it has lasted well and cuts and skins beautifully. Dave Link to comment Share on other sites More sharing options...
robeebee Posted January 16, 2008 Share Posted January 16, 2008 wish i had a 10 inch one Link to comment Share on other sites More sharing options...
johnno Posted January 16, 2008 Share Posted January 16, 2008 Dexter Russell is a name that come to mind i have seen many people in Co-op using them. regards johnno Link to comment Share on other sites More sharing options...
inhlanzi Posted January 16, 2008 Share Posted January 16, 2008 (edited) achjimmy The secret to a good knife is how it feels in your hand and the sharpener and honer you have. I have a couple of Frost Filleting knives and an old wooden handle cheapie for chopping and carving, also a meat cleaver and a rubber mallet for cutlets. I use the Lansky Standard Knife Sharpening system. I put mine in a vice grip and you can get a really good edge on a blade in a few minutes. For fishing I use the 25 degree angle. I then hone the edge to get it really sharp. A sharp knife is essential for good cut baits. Cut on a wood or poly cutting board. cheers inhlanzi Edited January 16, 2008 by inhlanzi Link to comment Share on other sites More sharing options...
Flightmanager Posted January 16, 2008 Share Posted January 16, 2008 A good filetting knife should be razor sharp , and very flexible. Depending on the steel used in the knife , some stay sharp for a very long period of time ( but require more work to sharpen) , some lose their edge somewhat faster ( but re sharpen quicker). Every time I pickup a knife for the first time , I give it a couple of quick swipes on a good quality steel. This helps to MAINTAIN the edge . A steel will not put a good edge on a blunt knife ! A knife must have the correct cutting profile , this is best achieved with an oil or diamond stone , and the ideal angle is between 18 and 25 degrees. If you were to look at a profile of a knife blade , the actual cutting edge is a V shape. A blunt knife has a round profile. What the sharpening stone does is remove the round "shoulder" , and restore the V shape. There are several sharpening systems available , Lansky and Furi are two of the better ones . Top quality brands include : Dick , Victorinox , Wusthoff , Mundial. Look for a comfortable non slip handle , good balance and weight. Ross Link to comment Share on other sites More sharing options...
achjimmy Posted January 17, 2008 Author Share Posted January 17, 2008 Thanks all As usual fantastic assistance. I will check out the sharpening systems 1st because there isn’t much point getting a good knife if I cant sharpen it! Once again thanks all. Link to comment Share on other sites More sharing options...
Jigholio Posted January 17, 2008 Share Posted January 17, 2008 Hey Jimmy, I was in a pro tackle shop recently (ie supplies to commercial fishos & co-ops etc) and Johnno is spot-on. Dexter Russell is the filletting knife of choice. He had other brands, but reckons the Dexter is the only one I'd ever need. The top-shelf one has a beautiful 'squishy' grip, super flexible blade and is only $30, Can't go wrong there Link to comment Share on other sites More sharing options...
achjimmy Posted January 17, 2008 Author Share Posted January 17, 2008 Hey Jimmy, I was in a pro tackle shop recently (ie supplies to commercial fishos & co-ops etc) and Johnno is spot-on. Dexter Russell is the filletting knife of choice. He had other brands, but reckons the Dexter is the only one I'd ever need. The top-shelf one has a beautiful 'squishy' grip, super flexible blade and is only $30, Can't go wrong there That'll do me can you PM where the pro shop was? Link to comment Share on other sites More sharing options...
Jigholio Posted January 17, 2008 Share Posted January 17, 2008 PM sent Link to comment Share on other sites More sharing options...
achjimmy Posted January 18, 2008 Author Share Posted January 18, 2008 (edited) A good filetting knife should be razor sharp , and very flexible. Depending on the steel used in the knife , some stay sharp for a very long period of time ( but require more work to sharpen) , some lose their edge somewhat faster ( but re sharpen quicker). Every time I pickup a knife for the first time , I give it a couple of quick swipes on a good quality steel. This helps to MAINTAIN the edge . A steel will not put a good edge on a blunt knife ! A knife must have the correct cutting profile , this is best achieved with an oil or diamond stone , and the ideal angle is between 18 and 25 degrees. If you were to look at a profile of a knife blade , the actual cutting edge is a V shape. A blunt knife has a round profile. What the sharpening stone does is remove the round "shoulder" , and restore the V shape. There are several sharpening systems available , Lansky and Furi are two of the better ones . Top quality brands include : Dick , Victorinox , Wusthoff , Mundial. Look for a comfortable non slip handle , good balance and weight. Ross Ross thanks for tip. Those sharpening systems look great? I was thinking of gettiing the Lansky set. And maybe the Furi diamond fingers for keeping the edge on the kitchen knife. I can not see the using a steel but the diamond fingers are close to her beloved wiltshire sharpeners in operation. Jigholio thanks for the Pm, going to go have a look. Edited January 18, 2008 by achjimmy Link to comment Share on other sites More sharing options...
alasdair Posted January 18, 2008 Share Posted January 18, 2008 Be careful with the diamond fingers etc. They will remove some of the blade. Only use them if the edge is gone! you will end up with no knife if you use it all the time. If you look after your knives and give them a couple of strokes on a good steel before and after each use you'll be fine. It don't matter how much you pay for your blade if you don't look after it, it won't last. I can't recommend a single brand of knive but if you really want to be the envy of ALL your mates have a look at www.chefsarmoury.com, check out the sashimi knives! alasdair Link to comment Share on other sites More sharing options...
choad Posted January 19, 2008 Share Posted January 19, 2008 That'll do me can you PM where the pro shop was? ditto, jigholio. Link to comment Share on other sites More sharing options...
Flightmanager Posted January 20, 2008 Share Posted January 20, 2008 Be careful with the diamond fingers etc. They will remove some of the blade. Only use them if the edge is gone! you will end up with no knife if you use it all the time. If you look after your knives and give them a couple of strokes on a good steel before and after each use you'll be fine. It don't matter how much you pay for your blade if you don't look after it, it won't last. I can't recommend a single brand of knive but if you really want to be the envy of ALL your mates have a look at www.chefsarmoury.com, check out the sashimi knives! alasdair This is true , but if only used as required , the amount removed would be measured in microns !! Oilstones and the more vigorous sharpening systems would only need to be used for an average household knife maybe 3 - 4 times a year. When using a steel to sharpen a blade , the correct blade to steel angle is critical. Incorrect use of the steel can actually round off the nice V shape that you spent 5 minutes achieving. I still have a couple of knives that I have had for over 20 years , still razor sharp , and 95% of the blade is still there !! Ross Link to comment Share on other sites More sharing options...
gretsch Posted January 20, 2008 Share Posted January 20, 2008 I use one of the typical white handled jobbies available from the fish markets for 30 bucks. It has served me very well. I keep and edge on it using a German knife sharpener through which you drag the blade and small wheels of stone do the work. I use it on Kings and Flatties regularly and it is fantastic. It also has enough stiffness to make skinning a flawless procedure. Too much flex and you find the blade wandering. My 2 cents. Link to comment Share on other sites More sharing options...
achjimmy Posted January 21, 2008 Author Share Posted January 21, 2008 (edited) Hi All I haven’t got down to the pro shop yet to check out the Dexter Russell knifes. Whilst enjoying the excellent weekend weather I went over to Castle Hill and picked up a set of Mundial kitchen knives on special at a major retailer. The specialist knife store downstairs was demonstrating the basic Furi tech and American Accutech sharpener’s The Accutech uses carbide blades and would be good for resurrecting totally blunt/damaged knifes. But every time you use it a small trail of swarf comes off the knife, so extensive use would whittle away the blade. The furi tech system using the diamond fingers is a fine hone and requires a few stokes to keep the edge on a knife and can be used more like the steel. Ross is correct the amount removed is microns. This is what I purchased for knife maintenance. I could only see the wife doing more damage with the steel than good. I will most likely order the Lansky kit from the US and use that for my other knifes. Also I noticed they had the Kershaw filleting knifes, (not floating handle model) any body use them? I have a Kershaw lock knife and it has an excellent blade, the model on offer had a Japanese made blade. Once again thanks all for your input it has been invaluable. Edited January 21, 2008 by achjimmy Link to comment Share on other sites More sharing options...
Flightmanager Posted January 21, 2008 Share Posted January 21, 2008 Mundial make great knives , I have an older 15" Chefs Knife , it keeps its edge for ages , but is a bugger to sharpen , as the steel is super hard !! When you wife starts using the new knives , make sure she always cuts AWAY from herself !! As a good sharp knife requires a lot less effort to get the job done , it takes a bit of getting used to !! Ross Link to comment Share on other sites More sharing options...
copafisher Posted January 21, 2008 Share Posted January 21, 2008 Also I noticed they had the Kershaw filleting knifes, (not floating handle model) any body use them? I have a Kershaw lock knife and it has an excellent blade, the model on offer had a Japanese made blade. Once again thanks all for your input it has been invaluable. Jimmy, I have 3 Kershaws (hunting, fishing & camp). Liked the first so much I bought the Barramundi. Its a bigger blade, but is a good all rounder and also gets used when camping. All hold their edge well, only need a touch on the steel occasionally. Picked up the Barra at King of Knives on special for $20 ! I picked up a blade trader for camp use (hunting/fillet & saw), but has had little use as I usually use one of the others. The wife is always trying to borrow the hunting one if she wants to bone out a leg of lamb . My everyday bait & fillet knife I actually found on the beach, its a very slim swedish fillet blade. It gets most use as it also holds a good edge and if I lose it who cares, I found it anyway. Stick to a name brand and keep it sharp. I touch mine up on a steel after its gone through the dishwasher before I put it away. Steve Link to comment Share on other sites More sharing options...
achjimmy Posted January 21, 2008 Author Share Posted January 21, 2008 Thanks again. Steve becareful of dishwashers, not all knife handles like them long term. Link to comment Share on other sites More sharing options...
Frantic Posted January 22, 2008 Share Posted January 22, 2008 I use wushtoff everyday at work and im pretty sure they've never been in a dishwasher as even this can effect the sharpness .13yrs and almost still brand knew. These type of knives are to pricey for the cutting board on the boat , id go out and get a couple of pairs of cheaper ones for fish'in. leave the dearer ones at home.It think there made of cromolybendian, not stainless. Link to comment Share on other sites More sharing options...
mr magoo Posted January 23, 2008 Share Posted January 23, 2008 many years ago had a collection of kershaw knives and they were fantastic,one by one i released them to the bottom of the ocean(kept forgetting them on the cutting board).I've bought new ones that i believe are not as good ,they don't hold there egde as long and they aren't as sharp when new,i have been told the company had been bought by a different mob .i still have a kershaw fillet knife that is ok but not as good as the knifes i had when i had a full head of hair in the style of a mulletcut arman Link to comment Share on other sites More sharing options...
macka17 Posted January 23, 2008 Share Posted January 23, 2008 Best knife I found for all round work on boat.For cutting bait.Berley. Slicing fillets (In bigger fish. is the mid price range of 8in/10in Chefs' knife. Deep blade. Not too heavy. Fairly stiff.(My good ones twice the weight.) Perfect for cutting tuna strips. Bait. etc. Best small knife. I use Boners knife from Meatworks (Stepson a boner). $15 bucks a pop. Keep good filleters. German Steel. at home in kitchen. Gerber. and Puma. Buck do good knives too. I've used knives over 50yrs. Done a lot of buff's and roo. so not too bad with angles. But 2 or 3 deg's makes a lot of difference. You can feel when it's right. Sticky on fingertips. and can slide a piece of skin off, without going down to flesh. (you have seven layers, on average). Macka17 Link to comment Share on other sites More sharing options...
permision2flush Posted February 3, 2008 Share Posted February 3, 2008 i hear the rapala 10inch is meant to be pretty good? Link to comment Share on other sites More sharing options...
thelostreef Posted February 4, 2008 Share Posted February 4, 2008 If you take a walk through the Sydney Fish Markets you will see most of the filleter's using Dexter Russel knives for a few reasons... 1... the blades keep there edge 2... because they have a NSF rating...(food service rating) 3...they are real workhorse 4...they don't fail 5...the price will not kill the budget Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now