Fillet Knife

Buckey08

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The month of September is a very good month to be out fishing and I have been doing my best to make the lakes safe from Blue Gill attacks. I've been cleaning fish almost every night with my 4 inch Rapala fillet knife and have been thinking about getting a little better blade to do my dirty work, so the question is who makes a top notch 4 inch fillet knife.
 
Honestly I've never tried a modern one I liked better than the Rapalas. But I do have a very old carbon steel knife that long before I found it in a thrift store was sharpened away to the shape of an eight-inch filet blade. Works very well.

Now, if Bark River Knife & Tool is selling a knife like that it should be very, very good. I haven't looked at their offerings since I ceased to be able to afford them, but they make very fine knives indeed.
 
Schrade used to in their Uncle Henry line. Mine isn't for sale.

The new Chinese line using that name may have this model, but I can't say if they have the tempering and steel of the genuine US-made Uncle Henrys. I'd look for the older ones on the Net or where some cutlery shops may still have one in stock. Try Smoky Mt. Knife Works.

One caveat: the Delrin stag-like (Staglon) handles can be a little slippery, like on most Buck knives with the Buckarta handles. But it's a pretty knife.

Another thought: you might look at a good paring knife, like Victorinox's. They come with either red or black plastic handles. I think they're still under ten dollars, too.

Finally, I think Fallkniven still makes a short fillet knife. But it won't be cheap. It will be exceptionally well made, and it will be sharp out of the box, and the family that owns the firm hunts and fishes. The handles won't readily slip. Just because they're from Sweden, some may confuse them with the much cheaper Mora knives. They're totally different. Check out the line at www.fallkniven.com and be sure to hit all the right buttons to see what you want or might. The site is in English; at least it is on that link. Prices, though, are in Swedish kroner, not in US dollars. So don't panic at the prices. And some US dealers give nice discounts, although they still won't be cheap. You get what you pay for.

I'd look first for the Schrade.
 
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Been by Bark River more times then I can remember and never gave it a thought? Would like a blade with a little more spine and hold a edge maybe a little better. Hate to waste any more meat then I have to but at the same time would like to cut through the rib bones with a little more force. When I'm done cleaning fish all the old folks have to do is eat, drink and be happy.
 
I have an old J.Marttiini, made in Finland, signed, 6 inch rapala w/sheaf. It was my dad's. You can split atoms with it. I love it.

I have found about two dozen on eBay. They are Finnish, not Chinese and range between $20.00 and $80.00 depending on condition.

Hope this helps. Good luck.


Rusty-

A "sheaf" is a bundle of wheat or perhaps other grain, too. A "sheath" is what you wear a knife in. "Sheath" is also the verb to insert the knife in the sheath: "Joe sheathed his knife."

If it makes you feel any better, you are not the first to make this error on the Net.

The plural of "sheath" is ,"sheaths." The plural of "sheaf" is "sheaves." The plural of "knife" is "knives." Not "knifes", which is a fairly common error on sites like this.

Some days, I feel like an elementary school teacher. :D :rolleyes:
 
Looks like I need to try a few more out till I find the right knife,Hope the fish keep biting.
 
I have a Rapala that is my go to fillet knife. I also have a Fiskars that is a very good knife. That one has a 10" blade that works well on 10 lb salmon. Fiskars acquired Gerber a long time ago so they know a few things about knifes.
 
Been using my Rapala for 48 yrs! No complaints yet. I'm sure other makers have great knives as well, however at a higher price. As I recall, I paid about $12.98 for the old Rapala.
 
For bluegill, redear and crappie I use a Mr Twister electric knife to cut the fillets and a 4" Case xx fillet knife to cut out the rib cage.

The carcass is so thin you can read a paper through it and I'm so fast that when I throw the skeleton in the water the sides grow back. ;)
 
A few years ago up in Alaska was watching a guy fillet salmon.
He was using a knife about 10 inches long.
About every 2-3 cuts he would touch it up on a glass sharpener.
He was a professional fisherman. And he was fast!
Hard to believe how fast he could fillet a big salmon.
 
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The Rapala I have is not a bad knife for the money, you can do a lot worse but what I don't like is the gap where the blade goes into the rubber handle and that collects some nasty **** that's tough to clean.
 
I'm a fan of the Rapala knives too but if you've got a mess of fish to clean then it's time to break out the electric knife. They come in 110 volt and 12 volt models.
 
Here's another vote for the Dexter-Russell line of knives. Made in the USA in Southbridge, MA, their Sani-Safe professional filet knives come in 7", 8", & 9" models, with wide or narrow blades, your choice. The handles are white polypropylene and are the most slip-resistant handle I have ever found on any knife. The blades are high-carbon, stain-free, will hold an edge, are easy to resharpen, and are scary-sharp from the factory. They also have a sheath available, made from the same material as the handles.

I have been using mine for over 40 years now, and they still go the distance every time. Even with my hands covered in fish goo, they don't slip, ever. You can't buy a better knife than the D-Rs, and they will last your lifetime. Go to knives.dexter1818.com and buy your knife online, if you can't find them locally.
 
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I have been fishing for 65 years. I've had about a squillion fillet knives. For the inshore species and fresh water fish the very best I ever had was an Uncle Henry with a bone handle. The best for the big offshore species like Tuna, Amber jack, ling etc is absolutely got to be the Dexter Russel knives. What ever comes in 2nd isn't even close. They are ugly but they are the very best.
 
Don't sell those ol USA Buck fillet knives with the brown rubber non slip handles short.

Gratuitous glory days fish pictures. :cool::D

fishin001_zpsdcecfd14.png
 
Don't sell those ol USA Buck fillet knives with the brown rubber non slip handles short.

Gratuitous glory days fish pictures. :cool::D

fishin001_zpsdcecfd14.png


What's in that lower left photo? Steelhead? Pink salmon?

I like my Buck fillet knife, too. Didn't realize they still made those fillet knives. I need to locate my Buck filleter. Probably in a tackle box. I keep the Schrades in a carved wooden chest with other knives. Still have the boxes and the little corks that came on the tips, to prevent injury to anyone who got too casual on opening the box, I guess, or to prevent damage to the tips in shipping and store handling. Many retail clerks drop things and throw them around.

The Schrade with a "bone" handle that Walkin' Jack mentioned was probably DuPont Delrin, in a style that Schrade termed Staglon. It was a synthetic copy of real stag. On some of their pocket knives, it came pretty close to the real thing, certainly enough so as to deceive the general public.
 
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For pan-fish I had a Gerber Pixie. Gave it to my son.
 
The short Mora look kinda nice ,wonder how the steel compares to Rapala?

I don't believe that either company has released that information.

You could write to them and ask. Address the Export Director, who presumably reads English.

Or, ask the Commercial Counselor at the Swedish Embassy. He can also give addresses for both companies.


I doubt they'll tell you which steels they use, but you'll probably get nice letters back with colorful Swedish stamps.

My best guess is that their stainless blades use 440A or a Swedish equivalent. Maybe 420. Non-stainless is probably much like our 1095 or 1097. Heat treating is probably quite similar to what US companies use for those steels.

However, Buck has a proprietary heat treat devised for them by the famed Paul Bos, which gives their 420HC blades a longer lasting edge.
 
The best fillet knife, and the sharpest, that I use on Pike is a straight edge razor. Quick, clean, effortless.
 
The best fillet knife, and the sharpest, that I use on Pike is a straight edge razor. Quick, clean, effortless.


How are pike to eat? I understand that they have a lot of funny y-shaped bones that are hard to avoid.

Is the flavor as good as, say, perch or walleye?

Ever been bitten by a pike? Looks like that'd be a grim experience. I got nailed in the thumb once by a walleye. It hurt. Which, I guess, is logical...
 
I have the large Rapala knife which I think is easier to use
than the little 4" blade..........
Still going strong after 15 years of heavy use and a quality
sharpener to re-set the edge with just a few "Light" strokes.
 
And another vote for Dexter-Russell. All of the professional cleaners around here use Dexter-Russell knives. Very affordable, comfortable to use and they go down to a 5" filet knife.

.41 cal
 
Purchased a couple many moons ago, Rapala J. Marttiini Finland Filet Knife with sheath.

Surprised to see they are still making them and not a costly little item.

Might say I was always attached to mine while trout fishing.:D

IMG_0926_zps5b7c5f2c.jpg
 
The month of September is a very good month to be out fishing and I have been doing my best to make the lakes safe from Blue Gill attacks. I've been cleaning fish almost every night with my 4 inch Rapala fillet knife and have been thinking about getting a little better blade to do my dirty work, so the question is who makes a top notch 4 inch fillet knife.


You'll thank me for this -trust me.
I have the 5" flexible boning knife and it is bar none the best knife I have ever used for Kitchen, boning, filleting.

3" Boning Knife
 
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