Fillet knife recommendation

I usually cook the whole fish but decided it might be good to use fillets. Don't want to spend a fortune, any recommendations?
Thanks

I have both dexter and rapalas. They're not the sharpest stock but good enough for me so I don't accidently slice myself 

Here's another recent discussion using the search - filet knife/knives.

http://www.norcalkayakanglers.com/index.php?topic=84438.0

I have both dexter and rapalas. They're not the sharpest stock but good enough for me so I don't accidently slice myself 

Here's another recent discussion using the search - filet knife/knives.

http://www.norcalkayakanglers.com/index.php?topic=84438.0

Thanks. I often forget the search feature....

Dexter. The cheap wood handle. Non stainless blade so easy to sharpen. Just keep oiled. Under $25. I also have a Kershaw that Im fond of

Dexter. The cheap wood handle. Non stainless blade so easy to sharpen. Just keep oiled. Under $25. I also have a Kershaw that Im fond of

Thanks

To quote the thread that was quoted further up in this thread -

"Deba and yanagiba."

Yes, they are more than the $20 that the stamped sheet metal knives cost, but they do work well. 

TBH, though I keep an arsenal of Japanese knives, a well sharpened chef's knife works well too. 

I prefer fillet knives with a pretty curved edge more than fillet knives with a straight edge, because I think that a curved edge does a better job of slicing along fish ribs.  I have a bunch of fillet knives, but the knife I use the most is a Mustad knife I bought at Walmart for under $10.  I like the curve of the blade.

You need to keep whatever fillet knife you buy extremely sharp.  If you aren't a wizard at sharpening knives, invest in a good quality sharpening tool, either electric or mechanical, which will make up for your lack of sharpening skill.

Another fish processing tool I use all the time is an electric carving knife, which does a nice job of cutting ribs off the backbone, and a nice job of taking the skin off a fillet.  Hamilton Beach electric carving knives are widely available and work well.

F. Dick curved boning knife with the stiff blade for most fish.  Awesome steel and sharp. Usually on sale for around $20-25, I found one for $1 at a thrift store.  I use a cheap, dull walmart filet knife to skin the filets.

Mine is kinda like this model, I think:
https://www.amazon.com/F-Dick-Ergogip-Curved-Boning/dp/B078SYZHGW/ref=sr_1_7_mod_primary_new?dchild=1&keywords=f.+dick+curved+stiff+boning+knife&qid=1623644087&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sr=8-7

Here's a good 3 page thread on the topic (that I started last summer) with some good advice.

http://www.norcalkayakanglers.com/index.php?topic=93433.0

I got a dexter after this tread and like it.

the other fish processing tool I would highly recommend is a good set of shears.  I have some Milwaukee heavy duty construction scissors that have migrated from the tool shelf to the kitchen, and they are awesome for cutting the breast bone of fish I'm going to cook whole while gutting, for cutting off the collars on bigger fish, etc. 
 

https://en.wikipedia.org/wiki/Smatchet

Here's a good 3 page thread on the topic (that I started last summer) with some good advice.

http://www.norcalkayakanglers.com/index.php?topic=93433.0

I got a dexter after this tread and like it.

the other fish processing tool I would highly recommend is a good set of shears.  I have some Milwaukee heavy duty construction scissors that have migrated from the tool shelf to the kitchen, and they are awesome for cutting the breast bone of fish I'm going to cook whole while gutting, for cutting off the collars on bigger fish, etc.

Good shears are important. Like to take some whole fish home to cook Chinese style or just plain tired of getting stuck by Rockfish spines ? Trim those fin spines off If you are putting the fish in a bag to take home to clean or cook or just to keep separate from your fishing partner's fish. Makes cleanup a lot easier if fish spines haven't poked a dozen holes in the bag

I use a pair of Coronas .relatively cheap ,easy to clean, oil and sharpen and I have a lot of them  (and Felcos)  part time gardener back in the day  LOL

Do you fillet fish with that??

I use a pair of Coronas .relatively cheap ,easy to clean, oil and sharpen and I have a lot of them  (and Felcos)  part time gardener back in the day  LOL

Do you fillet fish with that??

whoops ..No , I was referring to a the shears quote. I use a  Henckle or  Bubba Blade for that . the Coronas I  use on heads, collars and whenever I break a fish down

Was just pulling your leg Thanks for your comments. I will also look at Bubba Blade as a few peoples mentioned it. Cheers

Any of the Victorinox filleting or boning knives.  You can get them straight or curved, flexible, semi-flexible, or with a stiff blade.  They usually arrive scary sharp, are easy to maintain with a honing steel, and are easy to sharpen when needed.

I don't own a Bubba Blade and have no experience with them, however a couple of folks I know complained the black coating on the blade chips off in use.

My $.02. I noticed that Taku "Outdoor Chef Life" tends to use a traditional large kitchen/chef's knife for a lot of his fish processing. I added one to my fish cleaning arsenal and I like it. His videos on youtube are worth the watch, everytime he cleans a fish I learn something new.