Adam, based on what you have describerd, what you are looking for is not a filleting knife but a Chef's knife. All the good brands will have one.  If you need it really sharp, do not buy stainless steel, get hi carbon steel instead.  you will have to look after it but it will be the easiest to sharpen and will hold the edge better.

Trident, Victorianox, Fdick, Solingen will all have the length you are looking for. Is there a David jones or Meyers near you?

2 to3 inch adss. spend the bucks and you will be handing it on to ya grand kids.
always in it just the depth that varies

I use swibo knives and find the qaulity excellent, but you do need to make a little effort to get a constantly good edge.

THE LAZY FISHERMAN * Proud supporter of BAILEYS BAIT BOX * MSN/ jimbo78aus@hotmail.com

Fox filleting blades are the ducks nuts! Easy to retain the edge and i have only put it over a diamond steal once. Awsome blades and are only around $60.

Keep it tight, reeeeeeel tight!

Fox are nice but i use Swibo ;) Old school but going strong!

 Also check out frosts, very nice knifes.

if you dont mind high carbon blades (will rust in salt) then Green river or dexter russels are great... i use swibo atm and they are fine for my sort of filleting..

MANY Chefs use Victorionox knives , must say something for them .

My Daughter is an apprentice chef and they recommended her to get the Victorionox set .

only problem with that is every Friday I have to sharpen them for her to get her thru the busy weekends .

The Vitorionox knife sets are well worth looking at as they are a good selection of diff knives and will last a standard hosehold a long long time, I think you can get them for around $300 for 7 knives .

I don't know how much my daughter paid for her set as it was bundled in with all her tech stuff .

We have one of them Chefs knifes, not too flexible, nice n deep, easy to filet big fish.

-----------------
Jay Burgess
jayburgess_14@hotmail.com

as i used to be a butcher the main part oof my job was to know bout knifes. and all that i found at the end of it was each to there own lol.
victrinox are a fantastic knife probably the most recomended in my eyes due to the softness of the blade (if yiu stuff up 3 or 4 slides on the stone and shes razor sharp again) the knife i would recomend to stay away from is the swibo as they are a ver hard steel wich causes them too be very brittle and i have had many snap on me (not pretty when you have a 1 inch tip in your fingre) but if you were after a hard steel knife wich will hold an edge far longer the dexter russle range are very good knifes but all you have to remember is that the harder the steel the harder it is to put an edge back on when blunt.
cheers brendan
supported by: BOAT CITY 9345 4311

I used to be a wholesale rep for Dexter Russell and stand by the products. The stain free high carbon steel makes these knives very sharp and easy to get an edge back up but more importantly hold an edge. Yes a little bit more maintenance as far as keeping them dry when stored but all knives will get surface rust if left wet.

I use Dexter, Swibo and Victorinox knifes personally!

Adam, I can supply you if your struggling to find what ya want, we post also which is really cheap, i'll be up your way in 4 weeks too if that helps!


*Oceanside-Strudwick,Daiwa,Van Staal,Jigmaster Rods, Banax,Shimano,Penn,Furuno*

Owner/Operator Oceanside Tackle and Marine
364 South Street, O'Connor, Perth WA
Ph# 9337 5682 ** OPEN 7 DAYS *

Wusthof Trident -  I work for Hyatt International Hotels as an Executive Chef and these are the knives I recommend to all my chefs. I bought my first one in 1989 and it is still in my kit, and in good condition. My advice to anyone regarding knives is - buy quality and learn how to keep it sharp...many good knives are ruined by poor sharpening. Rule of thumb is occasional sharpening on a stone and regular use on the steel. When you see chefs rapidly flashing a blade across a steel at a million miles an hour - it's shortening the life of the knife. Once or twice on each side is all that's required....but often. e.g. if I was fillieting a 20lb spanish mack, I would touch up the blade on a steel at least once. The website below sells them, but any good catering store will too....good luck



http://www.everten.com.au/category241_1.htm

They both have there purpose mate. A diamiond steel should never be used to sharpen a knife or what i mean is to touch up a knife! They are designed to get the edge back on a knife that has lost it. A normal steel is better to use just to sharpen your knife. When however you find that your knife is not quite getting sharp enough from the normal steel run the diamond over it then the normal.. Hope that makes sense. A lot of people spend the extra bucks for the daimond and do nothing but wear good knifes out. They are very harsh....ie diamonds are harsh! At home i love to cook and have 4 knifes worth over $3000 and i would never put a diamond over them for at least 5 to 6 years of hard use. Most importanly get some one to show you how to sharpen your knifes PROPERLY and you will never need a diamond. Ive got one and never use it. Quality of your blades makes the difference as well, the cheaper grade they are the more youll need a diamond. Cheers.

 Keep it tight, reeeeeeel tight!

Hi Ya,

Thanks Spess.  I like cooking but don;t have knives anywhere near that value.  Thought I'd done well when bought a $399 set of Mundial knives for $199.  All I actually wanted was the wide blade Chefs knife and found several stores that had a 9 piece set (including block) out on special.  The whole set only cost $99 more than the chefs knife by itself.  Anyway, it came with a steel but the daughter bought a diamond so thought I was doing the right thing.  Use it almost every time I use a knife but only wipe it 2 or 3 times wach side.

Maybe I'll have to change me mind.

Thanks.

Cheers.