Recommend a GOOD filet knife.

[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.

[toddonbi]

most important is a blade that is high carbon stainless steel, most company's have them available like this for short money. not steel, not stainless...high carbon stainless steel. it'll hold a point longer and you don't have the usual dullness or uselessness of most crap knives. If you find that you are resharpening alot it's a bad blade or you're sawing, let the knife do the work and it should be almost effortless.

[redlite]

Another big tip is that after you fillet and wash the knife, let it dry then spread a dab of cooking oil on the blade to keep it from rusting.

[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'.