decent filleting knives for under $70

[La Vida]

Can anyone recommend a decent filleting knives for under $70 that will hold its edge.. sick of buying so called quality only to find its rubbish

thanks

[Smithy]

10x$7 ones or 7x$10 ones! Anything will do but if you see a mobile knife sharpening dude at a restuarant, hospital etc., get your knives to him and then you will see sharp!

[TimD]

Ive got a couple of dexter russell filleting knifes that i got off ebay. They were around $40-50 each from memory. Ive had them for a couple of years and there still going good.


cheers tim

[Daintreeboy]

Smithy has a point!
I use Victorinox 15 cm Boning knives and they are great. Cost less than 30 bucks. Spend the money on a good Diamond steal instead.

[FNQCairns]

Smithy has a point, a few cheap ones as long as they have the length and the right flex might be best.

I use a cheap one around $20 but i also have an istor sharpener, one quick swipe down either side and its good to go for another 5min.

[Dean1]

A tip my old man gave me was dont ever buy a cheap/mid priced knife with a flash handle as the money has gone into the handle not the blade My dearest fillet knife cost $25 and its done alot of work!

[robsue]

as an old meatworker, and fisherman, i would have to say victorknox, swiss brand, they are also under the nz brand, BUT buy the swiss one or / green river which is a wood handled knife...........the quality of a knife has all to do with maintaining the edge,apart from the steeling of a knife, buy cheap, thats what you will get in quality

[blaaahkey]

Iv just bought a Berkley 7" filleting knife today, got it for about $38 with 15% off from BCF. not sure on the quality yet.

Anyone else have one of these?

Blake

[trueblue]

I bought a kershaw and it is crap for keeping the edge on it, even with regular steeling

My vitorinox ones are pretty good

[Tazmaniac]

Swibo knives are great. Razor sharp from new, but it's up to you to maintain the cutting edge. All knives will go blunt, especially if you are cutting through bone or even worse, shark skin.
Taz

[Smithy]

Know a fair few fellas in the meat game too and yep, Frosts, Victorinox, Swibo etc. are the go. One trick I got told, especially for whiting filleting is to visit your local butcher and ask for or buy any of their old knives that have been worn down so thin they can't use them any more. I've picked up a couple. At the tip they are about 5mm wide and then are probably 10mm wide through most of the blade then they widen back out near the tang if your butcher wears them out like mine used to. That and sharpening old school butter knives, the straight ones with the bone handles for whiting.

[krazyfisher]

i use Swibo and F.Dick both do the job

[Sevric]

another vote for Swibo

[nigelr]

F. Dick and Victorinox. Sharpen them often on a quality, clean flatstone or steel.
Try to cut on wood rather than glass or plastic.

[Feral]

Always preferred cheap, soft knives. Most favourite is old carbon steel "green" (old butchers brand) knives over stainless. Even when skinning roos. A Couple of quick slaps on the steel every time you pick it up keeps it good. Hard knives that hold their edge are a pain in the but, very hard to quickly bring an edge back on to when they do go blunt.