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I have a Promar for on the water - for cutting bait & gutting and a Forschner for the final fillet job at home.
Another suggestion, get a QUALITY sharpener and hone, and le..arn how to use them. I have a 3-sided stone and finish the blades off on a piece of glove leather. Used to make extra beer money in college by sharpening chefs blades for them. You can have the best blade around, but if you don't know how to keep an edge on it you will have limited success and additional frustration
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