What brand of fillet knife is the best, and what price would you expect to pay for a one.
Are there different type's as in blade length and blade shape for different fish filleting.
When sharpening or touching up the edge, what is the best steel to use.
Thanks,
Tony
This topic will certainly get everyone going. Most guys have a favourite brand of knife and steel and they all have there own way of sharpening them. I have uncles who work in the meatwork industry and they do go through a few knives. So for good quality at the right price they use mostly Victorinox and Swibo. They muck around with making there own steels out of old files etc. So if its good enough for them its good enough for me. I have a Victorinox filleting knife. a longer more flexible F Dick skinning knife and and F Dick steel. I usually take my knives to them when they need to be ground and/or stoned. A good knife makes cleaning fish pleasurable. Oh and a cold beer.
To add to Stuie's list you could also look at Dexter Russel,Frost and G-96.A good knife should come in between $30-$60,there is also a brazillian manufacturer called Tramontina that produces a good product priced around the $20 mark.
The knives in my drawer are,
Tramontina - Brazil. $17.50. Polypropylene handle & Stain free high carbon blade. I give it 8/10.
IVO - Portugese. $63.00. Polypropylene handle & carbon blade.
I give it 8/10.
Victorinox - Switzerland. $18.00. Timber handle & Stainless carbon blade. Its a 9/10, definetly the best and most used knife in the draw.
All are a similiar length and weight, to be honest properly sharpened most good quality knives will perform well. Ive found a little tool that puts a good edge on knives, is a Kralcut super sharpener for $20. I thought it was a gimmick but Ive had it for a while now and I havent had to take knives to the butchers for honing since Ive had it. Takes a bit of practice to learn how to use it but once you have mastered it, it works very well & then I give them a quick flick with a diamond steel.
Cheers
James
Ive got a number of knives including victorinox's and swibos but i like the fdick the best, personal choice....foxy
In the economy range, Swibo,Frost,Mundiel,Vitrenox.But the main bit of concern with a good filleting knife is its abillity to maintain a good edge and keep it without forever touching up and all the above will need constant touching up with a steel of sorts.
Diomond steel is my preference and a set of good japanese water stones getting that edge to start with and keeping it there..
Cheers
BUCK hunting knives (fillet model) seems the goods. If you keep the blade with a basic edge then a diamond steel is the best way to sharpen to razor edge. Stones and files can bring back a rounded edge back quicker but will wear out your knife and give it an uneven edge.
My 2 bob.
Cheers, Jay
My favourite is Victorinox, and I use them in the kitchen as well.
Good value.
roz
GO THE CRUISER UTES!
....OH WHAT A FEELING!
Wanna spoil yourself and have a few bob burning a hole in your pocket, treat yourself to a "Kershaw" 6" folding filletting knife..
Only cost ya about $100 is all ..Had mine now ??, what??three/four years and only been over the wetstones three times and about twice on a steel and still shave with the buggar if need be..
http://www.bladegallery.com/accessories/accessories.asp
http://www.knifeforums.com/ubbthread...t=&Board=UBB10
Check the following sites , might find helpfull fer ya..
Cheers
I have the Javis Walker set in the flip top case. has 2 filletting knives, sharpener and a sharp cutting knife and I am happy with it. Pretty cheap too!
I use mundial and buck filleting knives depending on type of fish. it is easier to run a knife over a steel as it losses its edge than to have to bring the blade back on a stone( 3 to 6 passes should be all that is needed on a steel).
if you cant shave with it its not sharp enough
i have one of those jarbvis walker sets - worst knives ive ever used, I filleted a blackfish and the edge was completely gone.
Using a Marttini (made in Finland) with about a 9" blade. Cost about $70 & to date an excellent knife.
WTFH
IMO find a stainless steel knife which feels right in your hands. Grab a hold of as many as you can to see how they feel for YOU. Then just take good care of it, keep it sharp and don't throw it in to the sink etc which can damage the blade.
For anything bigger than a pan size fish, I actually use a Chinese Cleaver (YES I do!) It is kept nice and sharp (although it does have a nick in the middle of it from going through a beef shin bone). It is perfect for my size hands, has a nice big blade edge for the cut, and the wide flat blade helps in lifting the meat from the skin, bones etc.
You say fish, I say yes please.
This will throw a spanner in the works
Have had a few good knives over the years only to have them dissapear or be lost.These days i use the Black & DeckerYep the old electric knife.And guys don't knock it till you try it.Best thing is you never have to sharpen the blades
Cheers Dazza
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