Recommend a GOOD filet knife.

[basswipe]

Beem meaning to post this for awhile.

The standard Wallywold Normark/Rapala type knives just don't "cut it"

Can anybody recommend a good commercial grade knife.I did some looking on the net but really didn't find anything decent and haven't seen much in local stores.

[spence]

Get the basic white handle Dexter Russell and keep it sharp...less than 20 bucks with a plastic scabbard.

-spence

[MrHunters]

this might sound like a stupid question and for all intents and purposes it probably is but do you have and good tips on how to keep your knife really sharp?? a good type of sharpener perhaps?

[basswipe]

Originally Posted by MrHunters

this might sound like a stupid question and for all intents and purposes it probably is but do you have and good tips on how to keep your knife really sharp?? a good type of sharpener perhaps?

Got a decent sharpening setup.The junk knives are just to flimsy and don't hold an edge for to long.I find myself CONSTANTLY sharpening while fileting.

[MrHunters]

i feel your pain on that one. mind you my fileting skills are sub par at best anyway but half way through it always seems like the knife needs a refresher.

[spence]

You can buy them at any West Marine or Restaurant supply shop, a lot of tackle stores carry them as well.

A good knife should hold an edge well and just need a few swipes on a steel before you use it.

I've found the electric Chef's Choice models to be pretty good for all my kitchen knifes. They make a smaller manual model you can usually get at Homegoods for prety cheap.

Just get somthing easy to use so you'll actually do it

-spence

[Uncle Matt]

Red Top sells a cheaper hand held unit that my buddy picked up two weeks ago. An occasional swipe with the knife between fish is all it took. It doesn't take much.

[basswipe]

Originally Posted by spence

Get the basic white handle Dexter Russell and keep it sharp...less than 20 bucks with a plastic scabbard.

-spence

Thanks Spence.I'll start searchin'.

[quick decision]

a sharp one!

[Ed B]

I second quick decision - SHARP is the most important thing.

I don't keep and cut enough fish to warrant anything too fancy but I do keep it sharp. When I was in college I worked the summer of 1980 as a fishpacker at a fish company on Cape Cod. They always had two or three cutters going full time serving the local restaraunts and other fish markets. This is what they used-

Dexter Russell 1378 and 1379 (Wood handle)
Wetstone ( I don't know what grit)
Steel

Bear in mind that they would cut thousands of pounds of fish a day but I recall them doing this. Sharpen every morning on Wetstone and again during the day if they think it needed it. Steel the blade all throughout the day to realign and keep the edge. Wash and dry knife at end of day.

There are probably better knifes out there but for the money it is tough to beat Dexter Russell. Every commercial fisheries supplier along the coast should carry them.

[basswipe]

Just ordered the white handle Dexter.

[kayaman]

I use a SPYDERCO TRI-ANGLE SHARPMAKER to do my sharpening....easy to use and puts a hell of an adge on a blade....works for serated blades too. in between I use a steel coated with diamond dust to touch them up.