Tell me what your fav knife is!

OK, Filet knives. I know many of you do the C&R thing, almost exclusively.
I C&R the dinks, and the monsters, but I wanna gnaw on the "average sized" ones.
Tell me what filet knife you use & why it's awesome!

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I used to have a stainless fillet knife, 8 inch blade with a blackwood handle and polished brassed inserts in the handle,never went blunt (probably because I never used it and just liked looking at it).
I think I lost the sucker on a jetty, because one day it just wasn't there any more. I now have another 8 inch folding fillet knife with a formed non slip rubber handle. This ones never gone blunt either (for the same reason) I think I have a fettish.

rapala fillet knife awesome flexabliaty and very sharp

Fisher wrote:rapala fillet knife awesome flexabliaty and very sharp

Awesome! Gonna add this to my "contenders" list! Is yours the one with the wood handle, or the "soft grip" one?

I currently have [You must be registered and logged in to see this link.] Berkley 6", but it's not nearly as flexible as a fillet knife should be, and doesn't hold an edge for long. So I'm looking for something new, LoL!

Any more advice out there??

Yup I have a Rapala one that I bought at wal-mart. The key is to keep it sharp at all times and you'll be good. I like to sharpen it under cold water.....I was always taught that this is the "proper" way to do it lol

ya get the wood handle one and i also heard the bubba blade was good been seenin it on wfn

Hey Guys,
So here is the list of knives I have gathered and used over the years for fish cleaning,...

for general use filleting, small fish and soft flesh, small bone, fish,...
Forschner (Victorinox) 6" semi soft deboning (Fibrox handle)

for the bigger boned, thicker bodied, fish, (or just really solid fish like cats and sheepshead)
Forschner (Victorinox) 10" Breaking knife (Fibrox handle)

for deck style, factory speed filleting, (a whole bunch of rockfish or inshore species)
Forschner (Victorinox) 8" semisoft, straight blade filleting (Fibrox handle)

I like Forschner because they are well made, light (fast), with a medium hardness stainless steel. They are very flatly ground so the edge is very thin and the knife slides well. The handle is comfortable and the Fibrox material is very light (fast) and tough. Over time the handles can get a bit worn and slippery when wet. These are commercial grade butchers knives and need regular maintenance for best performance, and because they are stainless I highly recommend professional machine edging every so often and regular steeling while you are working.
The best thing about these knives is for the high quality they are very affordable. My three knife set cost less than $120., back in the day. Check them out. I love my knives!

bodfish

the knife this guys holding
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