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| StriperTalk! All things Striper |
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08-27-2007, 06:56 PM
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#1
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Permanently Disconnected
Join Date: Nov 2002
Posts: 12,647
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FIGURES 
Is the one with the serrations a boning knife and the other a filet knife? |
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08-27-2007, 06:59 PM
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#2
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Super Moderator
Join Date: Aug 2000
Location: Middleboro MA
Posts: 17,126
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I use one made by Cutco, and it is PISSA!
http://cgi.ebay.com/ws/eBayISAPI.dll...Name=WDVW&rd=1
like that one |
The United States Constitution does not exist to grant you rights; those rights are inherent within you. Rather it exists to frame a limited government so that those natural rights can be exercised freely.
1984 was a warning, not a guidebook!
It's time more people spoke up with the truth. Every time we let a leftist lie go uncorrected, the commies get stronger.
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08-28-2007, 09:41 AM
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#3
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Retired Surfer
Join Date: Dec 2000
Location: Sunset Grill
Posts: 9,511
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CUTCO
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.
Quote:
Originally Posted by Slipknot
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Swimmer a.k.a. YO YO MA
Serial Mailbox Killer/Seal Fisherman
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08-28-2007, 10:15 AM
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#4
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Registered User
Join Date: Sep 2005
Location: Cumberland, RI
Posts: 2,266
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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.
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Good judgement comes from experience, and experience comes from bad judgement -- Keith Benning
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08-28-2007, 10:59 AM
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#5
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Join Date: Dec 2006
Location: trying for Truro
Posts: 583
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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.
Last edited by 2na; 08-28-2007 at 01:30 PM..
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08-28-2007, 12:01 PM
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#6
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Seal Control
Join Date: Nov 2002
Location: Caver, Ma.
Posts: 3,875
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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 
And the Boning knife is just like others have decribed!! |
"All my friends are Flakes!!"
BOATLESS 
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08-28-2007, 01:32 PM
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#7
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Join Date: Dec 2006
Location: trying for Truro
Posts: 583
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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.
Last edited by 2na; 08-28-2007 at 02:38 PM..
Reason: add comment
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08-27-2007, 07:15 PM
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#8
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Registered User
Join Date: Nov 2003
Location: On my boat
Posts: 9,703
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Quote:
Originally Posted by #^&#^&#^&#^&#^&#^&#^&#^&#^&#^&#^&
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. |
LETS GO BRANDON
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08-28-2007, 08:14 AM
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#9
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Registered User
Join Date: Jul 2005
Location: North Shore
Posts: 1,701
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Quote:
Originally Posted by Raider Ronnie
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.
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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  |
"It was the blackest night! There was no moon in sight! (You know the stars ain't shinnin cause the sky's too tight) "
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