Whatever knife you buy keep it at home and dont use it for bait thats the best way to screw up even the best, my family are under a threat of death if they even think of touching my knife let alone for something other than filleting fish, and sharpen it each time and often when using it.........you didnt want to hear from me did you

To all the virgins..............Thanks for nothing!

yeah, I use the old yellow handle fishing knife ( cant remember brand)

I use mine for bait and filleting but break out the wet stone and put an edge on it then hit is with a steel.

Good idea is buying a decent steel and keeping it in your tackle bag.

are called Swibo. An old fisherman once told me they were the best filleting knives.
(Colin 1 - Co-founding member of the prestigious Colin Club)

to sharpen your knife (at home) if you dont have a steel or stone use the bottom of a dinner plate the edge with no glaze on it where it touches the table, use it like a normal stone this was told to me by a chef and my big carving knife has never been sharper stays sharper longer too.....just thought I'd mention it

>To all the virgins..............Thanks for nothing!

dexter russell or swibo tend to have a good rep cant go wrong with one of those

dexter russell is what i use and man it is fan bloody tastic. the other one is a cutco fishermans friend with the 9" blade that retracts into the handle, excellent also.
THe only tip i can give is that it doesnt matter what filleting knife you use they all hate the bones.


______________________________________
IF IT BLEEDS,.........WE CAN KILL IT.

A good tool to keep close buy is a pair off heavy kicthen scissors or siccators(spelling?), they make easy work of the bones near the ribs...

I use 3 knives religiously.  1 swibo long blade multi purpose, 1 gerber thin filleting knife, and 1 old butchering knife so the others dont get blunt.  I use bone cutters for work around the rib cages/gills, but secatuers also work just as well.

I'm a chef by trade so I work with knifes all day every day and after working as a head chef in seafood restraunt for 16 years filleting fish is something I have done heaps of.

The key to keeping your knifes sharp is to use a good quality steel I prefer the oval shape ones. Run your knife over your steal after each fillet is done that will keep your edge. Another thing I do is rip the blade through the edge of a plastic cutting board then run it over the steel it removes the burs that build up that you can’t see.

F dick

Best knife of all is a F dick not cheap but never seem to loose there edge they come up sweet just ran over a diamond steel and no that's not sexual innuendo i will only post in relation to the topic that i have something constructive to say that way i don't get in trouble.

Victronox

I use these mainly as they are made from a good quality steel and easy to keep a good edge on they also make a brilliant long sturdy skinning knife. The steel is a little softer than the others so easy to keep sharp on the steel providing you use your steel after each fillet is done

Swibo

There okay but take a bit of work to keep a quality edge need constant working on the steel to keep them sharp mainly use these as bait knifes

But at the end of the day any sharp knife is a good knife If you can’t shave your arm with it it’s not sharp that’s why I have no hair on one arm.

It is always good to hear from the professionals on these things.
Do you buy your knives at specialist restaurant supply shops Bill, or can you get brands like Victronox at some of those kitchen supply stores?
(Colin 1 - Co-founding member of the prestigious Colin Club)

Most shops stock them but the fdick knifes come from knife shops I have had a F dick steel for over 20 years and it's still my favourite

As for sharpening stones I prefer the ceramic ones they are not harsh on the blade where the old style stone is similar to using a bench not grinder

I will have a look tonight, it is about time I acquired a decent knife. Spent a small fortune on fishing gear and then when I finally catch a decent fish I butcher it with a $20 knife.
(Colin 1 - Co-founding member of the prestigious Colin Club)

This is an excellent thread with some great information - especially from a professional like Bill (good to see you back buddy!). I must confess , I've never spent tons of money on knifes (usually get them as presents from my step kids - not sure if there is a meaning there ) and have two. One I use for cutting bait, the other (a really long, narrow and flexible bladed one) that I've had for years and years.

oh - that's the knives not the step kids LOL

Top stuff guys!

Colin

(Colin 2 - Co-founding member of the prestigious Colin Club)

Thanks heaps fellas, Great advise from all.

Where is King of Knives?

http://www.kingofknives.com/online/index.php/Stores-Western-Australia/

John

I head a little FURTHER NORTH each year,
Leave the cities behind, out of sight of mind,
.......

i use a browning fillet knife cost me about $80 and use a hoffenmisier slab knife to break the fillets down and never wash them in hot water

Why not hot water?
To all the virgins..............Thanks for nothing!

I mainly use dextor russel & scanpan knives for filleting,find these both good for the job, use a diamond stele to keep them sharp.

my neighbour who is a head chef told me it dulls the steel dont know but it sounds resonable