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Question by goldylocks. Uploaded on June 10, 2009
I got a wusthof fillet knife a couple years back, that thing is super nice and I've yet to sharpen it (not cheap though). But, I also am pretty careful about sawing through a bunch of bones too. I think sharpening your knives is just the name of the game when you are constantly cutting through tough skin and bones and cutting against a wood cutting board. If you are doing a lot of filleting at a time, I would look at the Rapala electric knives. I swore I would never use one, but my buddy had one and I have to admit that it did the job and fast.
It might not need as much sharpening as you think, just minor edge correction. Try stropping or a fine steel or just a few light strokes on a fine stone. I'm only just figuring this out in the past year or two, wish I got it thru my head a lot earlier. The other day I noticed my pocket knife wasn't so sharp anymore. A year ago, I would have just re-sharpened it. This time, I just took out my belt, and 40 strokes later, sharp again.
As Matouse said the Rapalla electric is a good knife for bulk work. Sharpening a knife is part of the game so to speak. I been using a Buck Silver Creek for several years. It holds a keene edge but when working around and through bone the wire edge needs to pulled back up every so often. The Silver Creek is nice and features a titanium coated blade.
I hate to break it to you but the only way you could get a fillet kniffe that doesn't need to be sharpened every time you use it is if you buy a very expensive piece of cutlery.
I finaly broke down and bought an "electric" knife for "bulk" work but still use a Rapala for bone clearing. I liked the "sharpner that comes with them.
Hope this helps.
Rapala will do anything a fisherman (or woman) would need it to. Fillet knives are about the easiest to sharpen, a good smooth steel to straighten up the wire and you will be shaving again. Some guys pay way too much money for a knife that looks good and is made out of super pricey stuff. Quite frankly if you just want to spend money than buy a $50 knife. Practical is the way to go for most sportsmen, my dad has had the same Rapal knife for over 40 years and it still sharpens up just fine.
I had a custom fillet knife made for me by a relative who is a knife maker, holds an edge a lot longer than a store bought knife.
But If in a pinch a rapala, american angler, etc will do the job, they just need to be resharpened on a regular basis.
fillet knifes ar all the same just them by rubing each side on a flat surfase i got a knife from dollerstor still works 10 years.
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