Who makes a decent filet knife that's decently priced?

I don't like Fillet knifes.

I use like a boning knife and they work great, I use Dexter/Russell or Sysco brand. I like 6" or 7"
I have a long Fillet knife for skinning big fish like bass. 9" D-R also.

They hold a edge great, but there is my problem I have never ever been able to sharpen a knife, I have bought all kinds of sharpeners!

So if I can jump in here and ask what is the easiest to use sharpener that really works!

Who makes a decent filet knife that's decently priced?

I don't have a direct answer but the local fishing port stores that cater to the fish processing houses would be a good place to inquire.

I bought a couple of sharpeners from Red Top a while ago..Hand held,run the knife thru 3 times and its razor sharp..Very easy...

I like the Dexter & Russel also. I prefer the 9". You can get it with a sheath for about $30.

ok next dumb question what is the difference between a boning knife and a filet knife?

Salty,
I wish you had asked me this question a few days ago , I would have given you a few !
For filleting bass, we start with this
http://www.dexter-russell.com/Search_details.asp?id=11655&group_name=Russell-Int.asp
Cutting through the skin and bones is what dulls the knife.
For the meat we use this
http://www.dexter-russell.com/Search_details.asp?id=11662&group_name=Russell-Int.asp

FIGURES :)

Is the one with the serrations a boning knife and the other a filet knife?

I use one made by Cutco, and it is PISSA!


http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=270159020920&ih=017&category=50412&ssPageName=WDVW&rd=1

like that one

FIGURES :)

Is the one with the serrations a boning knife and the other a filet knife?



The 1st link is a serrated knife, and like I said, we ALWAYS start with that to cut through the skin & then later through the rib area.
The 2nd kink is a fillet knife, (not really much different from a boning knife) I use for the meat and then to skin.
I can ship you a few fillet if you like, (I have a few boxes as we buy in bulk, but don't have many serrated )
or the next time you a heading south down 495 you can plug my address into your gps and pick them up at my house.

Dexter Russell, 9 inch with a sheath was like 30 for me 3 years ago at west marine..A few passes with a ceramic stick and she's as good as new.

Pick up a Kevlar "knife handler" glove for your freehand if you don't have one already.It will protect your hand if you slip and allows better grip on the fish and fillets when skinning.

I think this is the difference

A "boning" knife has a thin but stiff (read not flexible) blade

A "filet" knife is flexible

I also prefer the boning knifes. Filet knifes are more flexible, I like the heavy stiff back edge of the boning knifes. I have several ss knifes but I most like the "older" high carbon steel ones that will rust. Much better steel.


http://www.dexter-russell.com/Search_details.asp?id=11049&group_name=Dexter-Russell.asp

Maco Joe, the item I like best for sharpening is a DR jewel stick. It is diamond dust sprayed on the bar. It sharpens not just straightens like a steel would. It is great.

http://www.dexter-russell.com/Search_details.asp?id=11741&group_name=Sani-Safe.asp

I think this is the difference

A "boning" knife has a thin but stiff (read not flexible) blade

A "filet" knife is flexible

He has that right! IMHO best knives, both filet and boning are the Dexter-Russel with the wood handles. They have the carbon steel blades that are easy to sharpen. The ones with the white plastic handles have the stainless steel blades that re tough to sharpen.

The 1st link is a serrated knife, and like I said, we ALWAYS start with that to cut through the skin & then later through the rib area.
The 2nd kink is a fillet knife, (not really much different from a boning knife) I use for the meat and then to skin.
I can ship you a few fillet if you like, (I have a few boxes as we buy in bulk, but don't have many serrated )
or the next time you a heading south down 495 you can plug my address into your gps and pick them up at my house.

Good update Ronnie thanks. As I have both knives but was not using the serated edge for cutting through the skin and the rib area. Need to hit that fillet knive with a sharpener before I use it next time and start using that serrated edge blade as well. Thanks :cheers:

Watched HOW ITS MADE THE OTHER DAY ABOUT CUTCO and they guarantee that thier scissors will cut up a copper penny and they did that on the show. Knives are unconditionally waranteed for life. You can send them back for rehab anytime, and that includes refinishing the wood handles.


I use one made by Cutco, and it is PISSA!


http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=270159020920&ih=017&category=50412&ssPageName=WDVW&rd=1

like that one

THE BEST knife sharpener I've used is "chefs choice" cabeals as well as others carry them. Idiot proof, and put a razor edge on knives. I've had mine for over 15 years... A little pricey at $100+ but well worth it. I buy $10 fillet knives, they get rusty/worn. Sharpener brings them right back to better than new.

Chef's Choice model 310 is a little closer to $60 I believe. I've had one for 10 years. Once you learn how to use it, a couple minutes in between cuttings gets you back to factory edge .

The hand held in-the-field models will get you sharp, but they tear up the metal something fierce.

I use Western fillet knives. Just recently out of business, you can still find them online if you search. And a 7" Dexter Russel stiff bone for the kill and first cuts.

Thanks guys I will look for the Chef Choice!! Are you guys talking about manual or electric?

Will they put a new edge, as I have messed up the ones with them field ones you guys have described:doh:

And the Boning knife is just like others have decribed!!

the Chef's Choice is electric, but I believe that they have manual models.

If you do purchase one (electric) be sure to slooowwly drag your blade through the sharpening slots. For years I did it too fast - now I know the trick.

Get electric. It can salvage virtualy any knife.

Thanks guys!!

the 310 is $60 but they have a few others up to $149 There is a in between one for $99 that has some newer stuff, But I think I wil go with the $60 like you.

Thanks again!

I bought a Cutco Fillet Knife because of a thread like this several years ago and liked it so much I bought 3 more in case they ever go out of business.. :tooth:

I have the Chefs Choice 320. Best sharpener I've ever used!! Like ptmike says, drag the blade along slowwww.. I had messed up a bunch of knives that I brought back to life with it. If you have a dull blade with the wrong sharpening angle it can take a 1/2 hr or more to bring it back so don't get discouraged if you don't see an instant improvement!! The key is a slowwww draw, but once ya got it right a couple of passes is all it will ever take again. :cheers:

The more expensive model of the chef's choice has an extra slot for putting the correct angle on the blade the first time you use it on a knife. Can save a lot of time.