Fillet Knife

"I looked at the cutco but I can't seem to find the price and do I have work through a distributor or something?"

Call CUTCO to order at 1-800-633-8323

Kim

I like the Russell knives as well, they hold a great edge. Just be sure to oil them the carbon steel blades rust easy.

I have many DR knives and love them all, but no fillet. I do have a Big Eddy and would not trade it. Just take some time and change the angle on the flat side, you will be happy. I also do not find it too hard to touch up with my DR steel either. I used to use it as a kill knife too but now use a DR boning knife to save it from the sand ect. Been thinking about getting a couple more in case they stop making them.

Now I am curious to try a Dexter Russell.

Oh well, cant have too many knives.

EWB sorry for the late response. When I got the knife I had a buddy working for Cutco. So i'm really not sure.

I love mt DR knife but it does rust fast if you don't take care of it or let the wife use it and dump it in the sink.

Smart and Final has a knife with a white handle like the DR.  It is a high carbon stainelss it will rust if you do not take care of it but nothing like the DR. It holds an edge very well for a stainless knife and it is only about $6.99 for the 8" Fillet Knife. 

Its called a Chef's Review the blade is marked High Carbon Molybdenum German Steel 50 CR Mo V 14.  It is from China.

I like it and it works great for abs and fish.

I've used many different fillet knives. Had a Big Eddy... handle broke inside the grip... always felt like the assymetrical blade was a bit awkward too.  I have a Forschner... good knife and very flexible... use it regularly but wish it held an edge better.  I have a couple of Dexter Russells and they are my preference (were before I had my storefront too).

My current favorite DR is the Sof Grip 8"narrow flexible blade sani-safe knife (part number SG133N-8). 

Awesome grip with an excellet flexible blade (way more flexible than the other DR fillet knives) in high carbon stainless that holds an edge really well.  The blade shape is like the old Russell blades which I like.



http://www.kzreelrods.com/store/index.php?main_page=product_info&cPath=13_14&products_id=20

Reading this thread just reminded me that I have a very dull fillet knife that is difficult to sharpen. Will have to give Erik some business and remember never to use it on a sturgeon again. 

Reading this thread just reminded me that I have a very dull fillet knife that is difficult to sharpen. Will have to give Erik some business and remember never to use it on a sturgeon again. 

good to know howard, although i'm sure i will never likely have the problem of having to cut up a sturgey 

I own many dexter russells but this one is by far my favorite fillet knife


http://www.crkt.com/bigeddy_.html

I bought this knife a while back and it was great until I needed to sharpen it. The combo 40 degree on one side and flat on the other makes re-sharpening a pain. 
I've been considering a Forschner or a Dexter Russell...

If you take your DR and bend it so that it is cambered, it does the same thing as the fancy assymetrical one..

you put a bend in it so that when you put the sideways pressure on when skinning it bends it back to flat..

J

Hello all,

Well, I got an email that the "Big Eddy" knife I ordered is out of stock - I'm glad. After reading more reviews and seeing "Joe-Joe" working a DR knife on a hali and my rock fish this weekend in Captola, I've decided on this one:

[img] http://www.kzreelrods.com/store/index.php?main_page=product_info&cPath=13_14&products_id=23 [img]

Thanks!

Kim