What are you guys using for knives? Both of mine are in pretty rough shape, looking for a nice high quality knife that will last and can easily be resharpened.

just use Dexters
cheap
take an edge fast

just use Dexters
cheap
take an edge fast

Just make sure you wipe a little vegetable oil on the blade before you stow it in the sheath....."Stainless" that rusts:smash:

All stainless will show some rust, it's the carbon in the steel.
Check out some of the nitrogen based stainless, pricey though.

I have to agree with the Dexter comment. They do have to be sharpened frequently but they can take a beating and you dont care at that price. Sani Safe = dishwasher and or bleach safe.

Sweet thanks guys. What are you using to sharpen them? I have the chef pro choice but it really eats the metal.
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Get the non-stainless dexter's. They are much easier to sharpen and hold an edge better than the stainless. Just use the veggie oil on them after you wash/sharpen them. Cheap too.

Wusthof Grand prix II fillet. Love the thing for bass, cod, etc. Works wonders, holds a great edge, and is really flexible.

For flatfish, I like the dexter wide boning knives. Carbon steel for sure- just wash and oil before storing, as previously noted.

Sweet thanks guys. What are you using to sharpen them? I have the chef pro choice but it really eats the metal.
Posted from my iPhone/Mobile device

Don't put much pressure on the blade.