filet knife - Kayak Fishing Adventures on Big Water’s Edge

taggermike · 11-20-2010, 12:05 PM

I'm pretty skilled with a knife but I wouldn't try to fillet a fish that was laying across my lap. If some thing went wrong it could go VERY wrong. On the water I just cut a gill and let the fish bleed. I have a cutting table set up in the back yard that works very well. That way I can do best filleting job I can. I don't like waste and I think it shows respect to the fish to get the most out of it. I have 2 forschner knives that I get good result with. One is a rather stiff 6" model that I think gets call a boner. Ha Ha. The other is a 10" model that is called a breaker. The work well for most fish in so cal. I also have long, thin, and very flexible knife that I favor for halibut because I can bend the knife and glide it along ribs and get maximum yield. Can keep your knives sharp. Dull knives make the job difficult, give you ragged fillets, and are actually more dangerous because you have to push much harder. Mike

Durwood101 · 11-20-2010, 04:06 PM

Nice, thanks guys.....

Siebler · 11-20-2010, 07:06 PM

I second the Forschner knives. You'll find most of us who have worked on sportboats will recommend these or Dexter Russell. I like the Forschner's more because the fit my hand better but both blades are good.

I use a 6" for yellows,seabass, and tuna and an 8" for bass and such. I will go 8" or 10" on big big tuna though. I find that the 6" knife works better for outlining than the larger knives as it is almost all tip. Also I do not use "fillet knives" but Narrow Breaking knives.

Rob929 · 11-21-2010, 08:51 AM

Dexter Russels are now Chef's review (at least at Smart and Final) I have an 8 inch boning and an 8 inch fillet. Both retail for less than $10. I do the bulk of my cutting with these, then I can preserve a really sharp edge on my better fillet knife for final trim/ skinning etc.

11-20-2010, 07:06 PM	#3
Siebler Senior Member Join Date: Mar 2005 Location: Richland Oregon Posts: 1,547	I second the Forschner knives. You'll find most of us who have worked on sportboats will recommend these or Dexter Russell. I like the Forschner's more because the fit my hand better but both blades are good. I use a 6" for yellows,seabass, and tuna and an 8" for bass and such. I will go 8" or 10" on big big tuna though. I find that the 6" knife works better for outlining than the larger knives as it is almost all tip. Also I do not use "fillet knives" but Narrow Breaking knives. __________________ CJ Siebler

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11-20-2010, 12:05 PM	#1
taggermike Senior Member Join Date: May 2007 Location: Chula Vista Posts: 1,589	I'm pretty skilled with a knife but I wouldn't try to fillet a fish that was laying across my lap. If some thing went wrong it could go VERY wrong. On the water I just cut a gill and let the fish bleed. I have a cutting table set up in the back yard that works very well. That way I can do best filleting job I can. I don't like waste and I think it shows respect to the fish to get the most out of it. I have 2 forschner knives that I get good result with. One is a rather stiff 6" model that I think gets call a boner. Ha Ha. The other is a 10" model that is called a breaker. The work well for most fish in so cal. I also have long, thin, and very flexible knife that I favor for halibut because I can bend the knife and glide it along ribs and get maximum yield. Can keep your knives sharp. Dull knives make the job difficult, give you ragged fillets, and are actually more dangerous because you have to push much harder. Mike

11-20-2010, 04:06 PM	#2
Durwood101 Member Join Date: Aug 2010 Location: Poway, CA Posts: 54	Nice, thanks guys.....

11-21-2010, 08:51 AM	#4
Rob929 Senior Member Join Date: Nov 2008 Location: San Diego Posts: 134	Dexter Russels are now Chef's review (at least at Smart and Final) I have an 8 inch boning and an 8 inch fillet. Both retail for less than $10. I do the bulk of my cutting with these, then I can preserve a really sharp edge on my better fillet knife for final trim/ skinning etc.