Fillet Knife Recommendations?

I like the combo of the 6 inch Victorinox boning, and a big serrated Dexter for cutting through rib bones or to cut off heads etc.

BigJim, have you figured out a way to resharpen the serrated Dexter?

I’ve only had it since last Feb, and it only gets used on a few cuts on bigger fish...so haven’t really had to sharpen it much.

I do have a chefs choice electric sharpener that states it sharpens serrateds and I have run it through there a few times and it seemed to sharpen up?

Thing is deadly though so be careful when using. Almost cut my finger tip off last summer...drinking and working with knives is not a good idea. 

Naoaki, not a striper. 

 

Sincerely,

Jim