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02-17-2012, 09:50 AM | #1 |
Senior Member
Join Date: May 2011
Location: Orange County, ca
Posts: 684
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Kershaw Pro grade fillet knives reviews?
Anybody use them? saw a couple review on amazon but i value your guys reviews more
opinion and suggestions for size of blade fishes halibut, yellowtail, wsb, and thresher hehe gotta think positive |
02-17-2012, 10:44 AM | #2 |
192.168.0.1
Join Date: Apr 2011
Posts: 397
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check these out, may not be exactly what you're looking for, but I've had this for a while and highly recommend it! I use it for everything from hali, thresher, yt... They're ridiculously cheap too! Doesn't hurt to have one in your box:
http://www.cabelas.com/product/Ameri...%3D0&Ntt=knife |
02-17-2012, 12:00 PM | #3 | |
Senior Member
Join Date: Sep 2011
Posts: 598
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Quote:
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02-17-2012, 09:15 PM | #4 |
Senior Member
Join Date: May 2007
Location: Chula Vista
Posts: 1,589
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I don't know too much about Kershaw. But most meat cutters, processers, and deck hands tend to use Victorinox (spelling?) knives. great knives, lots of choices and good price. Another popular comercial knife brand is Dexter/Russel. I've had good luck with both brands.
Mike |
02-18-2012, 02:04 AM | #5 |
Junior
Join Date: Mar 2005
Posts: 25
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I used to work in a fish market most of our knives were either Dexters or forschners. For the larger fish i prefered forschners. for the smaller fish that required a more flexable blade I used the dexter.
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02-18-2012, 06:25 AM | #6 |
Senior Member
Join Date: May 2010
Location: Cypress, CA
Posts: 789
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Forshners for sure..got mine from thelocal butcher,Works great for fish and wild game.
14" fliet. Holds a nice edge. And ez to keep razor sharp :-)
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02-20-2012, 02:34 PM | #7 | |
Senior Member
Join Date: Jan 2010
Location: redlands, ca
Posts: 118
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Quote:
these are supposed to be nice too http://bubbablade.com/
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02-26-2012, 08:48 AM | #8 |
192.168.0.1
Join Date: Apr 2011
Posts: 397
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If you're still looking, I saw this online but have no idea what its like:
http://slickdeals.net/permadeal/6975...-8-chefs-knife |
02-26-2012, 12:50 PM | #9 | |
Senior Member
Join Date: Mar 2005
Location: Rancho Santa Margarita
Posts: 770
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Quote:
I'd go with a Forschner 8 or 10" breaking knife and a 6 or 7" fillet or boning knife.
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