filet knife - Kayak Fishing Adventures on Big Water’s Edge

bus kid · 11-20-2010, 07:58 AM

I use a Forschner 10", coming from a sport boat background I would gut and gill on the boat but wait until I was home to fillet. I wouldn't even think of trying to fillet on a kayak, one bad roll and you could be bait for the tax man. What ever knife you choose get a blade tamer sheath, well worth the extra $$.

here is where I got mine,
http://www.cadcutlery.com/fish.htm

taggermike · 11-20-2010, 12:05 PM

I'm pretty skilled with a knife but I wouldn't try to fillet a fish that was laying across my lap. If some thing went wrong it could go VERY wrong. On the water I just cut a gill and let the fish bleed. I have a cutting table set up in the back yard that works very well. That way I can do best filleting job I can. I don't like waste and I think it shows respect to the fish to get the most out of it. I have 2 forschner knives that I get good result with. One is a rather stiff 6" model that I think gets call a boner. Ha Ha. The other is a 10" model that is called a breaker. The work well for most fish in so cal. I also have long, thin, and very flexible knife that I favor for halibut because I can bend the knife and glide it along ribs and get maximum yield. Can keep your knives sharp. Dull knives make the job difficult, give you ragged fillets, and are actually more dangerous because you have to push much harder. Mike

Durwood101 · 11-20-2010, 04:06 PM

Nice, thanks guys.....

Siebler · 11-20-2010, 07:06 PM

I second the Forschner knives. You'll find most of us who have worked on sportboats will recommend these or Dexter Russell. I like the Forschner's more because the fit my hand better but both blades are good.

I use a 6" for yellows,seabass, and tuna and an 8" for bass and such. I will go 8" or 10" on big big tuna though. I find that the 6" knife works better for outlining than the larger knives as it is almost all tip. Also I do not use "fillet knives" but Narrow Breaking knives.

Rob929 · 11-21-2010, 08:51 AM

Dexter Russels are now Chef's review (at least at Smart and Final) I have an 8 inch boning and an 8 inch fillet. Both retail for less than $10. I do the bulk of my cutting with these, then I can preserve a really sharp edge on my better fillet knife for final trim/ skinning etc.

Jzo · 11-21-2010, 06:09 PM

Quote:

Originally Posted by bus kid

I use a Forschner 10", coming from a sport boat background I would gut and gill on the boat but wait until I was home to fillet. I wouldn't even think of trying to fillet on a kayak, one bad roll and you could be bait for the tax man. What ever knife you choose get a blade tamer sheath, well worth the extra $$.

here is where I got mine,
http://www.cadcutlery.com/fish.htm

Thx for the great info.

Hunters Pa · 11-22-2010, 06:24 AM

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

11-20-2010, 07:58 AM	#1
bus kid Team Keine Zugehörigkeit Join Date: Nov 2010 Location: Way out there Posts: 2,854	I use a Forschner 10", coming from a sport boat background I would gut and gill on the boat but wait until I was home to fillet. I wouldn't even think of trying to fillet on a kayak, one bad roll and you could be bait for the tax man. What ever knife you choose get a blade tamer sheath, well worth the extra $$. here is where I got mine, http://www.cadcutlery.com/fish.htm __________________ Não alimente os trolls------------Don't feed the trolls---------------インタネット荒らしを無視しろ

11-20-2010, 07:06 PM	#4
Siebler Senior Member Join Date: Mar 2005 Location: Richland Oregon Posts: 1,547	I second the Forschner knives. You'll find most of us who have worked on sportboats will recommend these or Dexter Russell. I like the Forschner's more because the fit my hand better but both blades are good. I use a 6" for yellows,seabass, and tuna and an 8" for bass and such. I will go 8" or 10" on big big tuna though. I find that the 6" knife works better for outlining than the larger knives as it is almost all tip. Also I do not use "fillet knives" but Narrow Breaking knives. __________________ CJ Siebler

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11-20-2010, 12:05 PM	#2
taggermike Senior Member Join Date: May 2007 Location: Chula Vista Posts: 1,589	I'm pretty skilled with a knife but I wouldn't try to fillet a fish that was laying across my lap. If some thing went wrong it could go VERY wrong. On the water I just cut a gill and let the fish bleed. I have a cutting table set up in the back yard that works very well. That way I can do best filleting job I can. I don't like waste and I think it shows respect to the fish to get the most out of it. I have 2 forschner knives that I get good result with. One is a rather stiff 6" model that I think gets call a boner. Ha Ha. The other is a 10" model that is called a breaker. The work well for most fish in so cal. I also have long, thin, and very flexible knife that I favor for halibut because I can bend the knife and glide it along ribs and get maximum yield. Can keep your knives sharp. Dull knives make the job difficult, give you ragged fillets, and are actually more dangerous because you have to push much harder. Mike

11-20-2010, 04:06 PM	#3
Durwood101 Member Join Date: Aug 2010 Location: Poway, CA Posts: 54	Nice, thanks guys.....

11-21-2010, 08:51 AM	#5
Rob929 Senior Member Join Date: Nov 2008 Location: San Diego Posts: 134	Dexter Russels are now Chef's review (at least at Smart and Final) I have an 8 inch boning and an 8 inch fillet. Both retail for less than $10. I do the bulk of my cutting with these, then I can preserve a really sharp edge on my better fillet knife for final trim/ skinning etc.

11-22-2010, 06:24 AM	#7
Hunters Pa Senior Member Join Date: Jul 2006 Location: Fullerton Posts: 1,361	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