Ya know Red, I could have gone downtown to the big thing they had for Kadri this past weekend, or I could go to the hockey hall of fame in Toronto wearing my Leafs jersey and stand beside the Cup and have my picture taken too, but I didn't, and I won't. That would be both wishful thinking, and I'm really old school hockey, I didn't win it, so I ain't touchin it.
Fillet knife
- Thread starter Bull Dog
- Start date
hvyhaul
Well-Known Member
I've picked up a few of these Rapala knives, always when on special.
They'll shave hair when new.
www.canadiantire.ca
They'll shave hair when new.
General PDP Template
www.canadiantire.ca
bubba
hvyhaul
Well-Known Member
I bought one, sent it back.
It didn't cut cleanly, shredded everything, so badly the blades were pushed apart with muck.
I thought this would be more of "truckers" type of filleting knife.I've picked up a few of these Rapala knives, always when on special.
They'll shave hair when new.
General PDP Template
hvyhaul
Well-Known Member
Octavius Brine
Well-Known Member
I am with @Derkd9 and @hvyhaul If you are handy with sharpening stones etc, spend a few bucks for something made with good steel, otherwise grab the Canadian tire special with the little plastic sharpener thing. No shame in using that!
And when you do wear out a knife, spend $15 on a basic sharpening stone, watch some YouTube videos and practice. Before long you’ll be great.
And when you do wear out a knife, spend $15 on a basic sharpening stone, watch some YouTube videos and practice. Before long you’ll be great.
That's not a knife... this a knife!
Ya think I will buy something decent and a stone. Have a rapala now that I’ve had a while time for an upgrade
Trevor M
Well-Known Member
When was you in my kitchen to borrow my knife for this picture, only to return it without me knowin you was here? Same knife as the second from the top in the picture I posted up there of the knives I use. Victorinox are good knives. I've had mine since '93
hvyhaul
Well-Known Member
Only the Shadow knows @Trevor M lol.
I have 2 of them (& Chef's knife) and then a number of others.
Honourable mentions....
Henkel slicer, absolutely amazing knife for cooked meat and my favourite, a gift from The Wife, a Shun Premier boning knife.
Took me a while to get comfortable with its sharpness. LOL.
I have 2 of them (& Chef's knife) and then a number of others.
Honourable mentions....
Henkel slicer, absolutely amazing knife for cooked meat and my favourite, a gift from The Wife, a Shun Premier boning knife.
Took me a while to get comfortable with its sharpness. LOL.
spincast
Well-Known Member
For those who want to keep an edge, but cant get a steel or stone to do the trick, this little gem will do a decent job. I know a certain charter capt who filets with a machete and this is all he uses. https://www.canadiantire.ca/en/pdp/...waIk_1THLBoCDCEQAvD_BwE&gclsrc=aw.ds#store=43
DaveJ
Well-Known Member
I use a Rapala Deluxe cordless for a lot of walleye, pike, etc to peel off the fillet..OK but seems a bit weak..I liked the Bubba a bit better.
I use a long 12" blade soft handle commercial fillet knife I got in Maine many years ago. Awesome knife, really good stainless looks brand new.
I also make knives..here is a 10" blade I did last year. High carbon steel from an old saw blade I found on Lake Nipigon. I use it a lot for trout and salmon..its a bit stiffer.
What really makes a difference in any kind knife but particularly with thinner fillet knifes is the type of steel. Rapala knives are popular because they can be sharpened quickly and easily at home with a cheap sharpener..because they use soft steel for blades. Drawback is you have to sharpen them frequently..every couple of fish.
Good quality blades usually have a harder high carbon steel..its what I use..but most people don't have the tools, time, or knowledge to really sharpen them properly...but when they are sharp, they stay sharp for a long time. Both styles have their pros and cons
I use a long 12" blade soft handle commercial fillet knife I got in Maine many years ago. Awesome knife, really good stainless looks brand new.
I also make knives..here is a 10" blade I did last year. High carbon steel from an old saw blade I found on Lake Nipigon. I use it a lot for trout and salmon..its a bit stiffer.
What really makes a difference in any kind knife but particularly with thinner fillet knifes is the type of steel. Rapala knives are popular because they can be sharpened quickly and easily at home with a cheap sharpener..because they use soft steel for blades. Drawback is you have to sharpen them frequently..every couple of fish.
Good quality blades usually have a harder high carbon steel..its what I use..but most people don't have the tools, time, or knowledge to really sharpen them properly...but when they are sharp, they stay sharp for a long time. Both styles have their pros and cons