Fillet Knife
 

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 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.

Dexter
 

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.

Don't put much pressure on the blade.