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Started By
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Redfish fillet knife
Posted on 8/20/16 at 9:23 am
Posted on 8/20/16 at 9:23 am
Since Wal Mart probably won't send me my Bubba Blade I'm looking for suggestions. What do you use/recommend?
3
Posted on 8/20/16 at 9:26 am to LSUlefty
Saltwater mister twister
Posted on 8/20/16 at 9:27 am to KingRanch
Should've said no electric. Already have one.
Posted on 8/20/16 at 9:32 am to LSUlefty
Posted on 8/20/16 at 9:48 am to SneakyWaff1es
I think I might have an Old Hickory knife like that. Never thought to use it for Redfish.
Posted on 8/20/16 at 10:10 am to LSUlefty
Technique is important, serrated blade breaks through scales best in my opinion. After initial cut I run knife along the spine separating flesh from spine - I don't saw through a single scale doing this.
I like serrated blade with straight tip
I like serrated blade with straight tip
Posted on 8/20/16 at 10:31 am to Larry Gooseman
Just recently was given a Titan Tech filet knife which is very very good. Not inexpensive though. The handle is non-slip grip like that on a boat deck.
Cuts extremely well and is very sharp. Been using on redfish, black drum, mahi and tuna. I'm impressed
LINK
Cuts extremely well and is very sharp. Been using on redfish, black drum, mahi and tuna. I'm impressed
LINK
Posted on 8/20/16 at 12:43 pm to BooDreaux
victorinox 6" boning kinfe
Posted on 8/20/16 at 12:49 pm to LSUlefty
In my experience, electric knives are fine but they all break after a few long cleaning sessions with fish with tough scales and think rib cages, like Reds, Drum, and Snapper. After years of frustration, I finally settled on the Dexter Russell Bread Knife and it'd be hard to convince me to use anything else. Give it a try, you'll be surprised, I promise...
Posted on 8/20/16 at 1:09 pm to Larry Gooseman
quote:
Technique is important, serrated blade breaks through scales best in my opinion. After initial cut I run knife along the spine separating flesh from spine - I don't saw through a single scale doing this.
This. I carry 2 knives. 1 serated and 1 filet. I make the cut behind the gills with the serated. Down the back with the filet. I pop the filet knife all the way through near the anal fin. I'll them pick back up the serated and saw through the skin of the stomach area to cut the filet loose. This is the method I use to get the cleanest half shells with the least waste.
Posted on 8/20/16 at 3:32 pm to stoms
i like the dexter russel 9" serrated
Posted on 8/20/16 at 3:40 pm to hardhead
I have that one and a 12 inch serated bread knife. Both work well
Posted on 8/20/16 at 3:45 pm to stoms
Bread knife or Tiger Edge?
Posted on 8/20/16 at 4:04 pm to LSUlefty
Milwaukee saws all
Posted on 8/20/16 at 8:39 pm to Crawdaddy
Posted on 8/20/16 at 8:58 pm to farad
Anyone know how much they want for one of those?
Posted on 8/20/16 at 9:32 pm to Success
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