Fillet knife

What style/brand fillet knives do you use? I'm planning to get a set and I have been hearing to get a scimitar breaker knife and fillet knife but I don't know what brand to get. Any thoughts?

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Thanks Mooch!

Thanks Mooch!

 

...some what related topic

http://www.norcalkayakanglers.com/index.php?topic=23012.0

One more...
http://www.norcalkayakanglers.com/index.php?topic=39013.msg421765#msg421765

I use the Forschner 10" hollow ground cimetre, 8" fillet and 6"flexible fillet. after trying many different sharpening systems, I am using the Spiderco system.  Takes a bit of time but nice edge and easy on the blades.  Get the blade tamer sheaths. The 10" cimetre is great for breAking down big fish, slicing abalone and The Thanksgiving turkey.

Really depends on what you're cutting.
(i.e. thick albacore have different fillet styles and requirements than a hard-scaled rockfish)

I have 3 knives that I use for pretty much everything - all Forschner (Victorinox).
10" breaking (though a cimeter would work just the same)
8" breaking
6" boning

I have probably 3 of each with the bladetamer sheaths GB2 mentioned.
Always bringing them with me on trips & lying around in garage, truck, kitchen, etc.

The 8" breaking is my favorite all-around knife for fish cutting, but the 10" & 6" can be very handy.
A cheap $10 Chinese cleaver is also a great tool for breaking down carcasses, separating heads, etc.



I know a lot of people are fans of the flexible knives; however, I like to fillet my fish from top and bottom instead of party boat style.
Slightly slower, but I feel the yield and control are better. 
That being said, the 7" Dexter Russell flexible fillet knives are also great for things like quartering halibut. 


If I were to have only two fish-processing knives, it'd probably be either:
8" Forschner breaking knife & 6" Forschner breaking knife
-or-
8" Forschner breaking knife & 7" Dexter Russell fillet knife


To further echo GB2, a good sharpening/honing system is paramount for optimal performance, regardless of the knives you choose!

All those kinives sound great!

After fuzz saw one of my recent filet jobs he accused me of using one of these, and said my Ling filet had flavor ridges like Pringles.

 

 

 

Sincerely,

Jim

my Ling filet had flavor ridges like Pringles.

 

 

 

Thanks guys! I picked up a 10" forstner scimitar, 8" fillet, and 6" boning and a set of magnetic sheaths from OPS at 20% off. I couldn't pass that up.