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• Saltygatorvet Posts: 5,807 Admiral

  November 2017 #2

  http://forums.floridasportsman.com/showthread.php?251164-Knife-for-cleaning-fish

  You should have been here yesterday

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• conchydong Posts: 14,402 AG

  November 2017 #3

  A Rapala will get the job done. I used to have some of them. What you need to do is get a whetstone and learn how to use it.
  https://go.redirectingat.com/?id=68756X1559474&xs=1&isjs=1&url=https%3A%2F%2Fwww.amazon.com%2FWhetstone-Cutlery-Two-Sided-Stone%2Fdp%2FB0055B2RGO%2F%3Ftag%3Daboutcom02thespruce-20&xguid=5b976d0996263f6fad2c68517e4e7f95&xuuid=91bc0ed63b6122c37fa5165c0f2131d4&xsessid=5e5e9b97db8609b8a15a72bfd0ca2b02&xcreo=0&xed=0&sref=https%3A%2F%2Fwww.thespruce.com%2Fhow-to-sharpen-knife-with-whetstone-995817&pref=https%3A%2F%2Fr.search.yahoo.com%2F_ylt%3DA0LEVyF8fBFagDgAy3hXNyoA%3B_ylu%3DX3oDMTBydWNmY2MwBGNvbG8DYmYxBHBvcwM0BHZ0aWQDBHNlYwNzcg--%2FRV%3D2%2FRE%3D1511124221%2FRO%3D10%2FRU%3Dhttps%253a%252f%252fwww.thespruce.com%252fhow-to-sharpen-knife-with-whetstone-995817%2FRK%3D2%2FRS%3D7Hg3xBIAo1YTqgoRzlJIHBNV1dM-&xtz=300

  “Everyone behaves badly--given the chance.”
  ― Ernest Hemingway

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• capt louie Posts: 10,907 Moderator

  November 2017 #4

  First , Welcome aboard ! :USA Second , sharpness is a MUST ! Even if you have to get it done by a professional.
  Get good at maintaining an edge and fish cleaning will be a breeze.

  "You'll get your weather"

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• dilligaf84 Posts: 876 Officer

  November 2017 #5

  Check out the work sharp knife sharpener. All my knives are dangerously sharp after buying one.

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• PROFINITY Posts: 341 Deckhand

  November 2017 #6

  Learn to sharpen your knife. Keeping the angle of the blade on the stone consistent is important. Generally a 45° angle works well. One thing you can do to hone the blade is run it backwards on cardboard. Practice is the ticket. I often use a barber leather strap to hone my blades.

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• kellercl Posts: 13,068 AG

  November 2017 #7

  dilligaf84 wrote: »

  Check out the work sharp knife sharpener. All my knives are dangerously sharp after buying one.

  
  This post is dead accurate on two parts. First, no knife holds an edge, learning to sharpen is key. Secondly the Work Sharp kit is amazing. Worth every penny.

  #Lead beakerhead specialist 
  
  "Soul of the mind, key to life's ether. Soul of the lost, withdrawn from its vessel. Let strength be granted, so the world might be mended. So the world might be mended."

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• Bodine Posts: 3,108 Captain

  November 2017 #8

  All you need to know and learn about sharpening and stones can be found here.
  Watch these videos and practice technique.
  Free hand sharpening is not difficult at all, and is a skill you can teach others.
  
  https://www.youtube.com/results?search_query=japanese+knife+imports

  F the feds

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• Engguy Posts: 197 Deckhand

  November 2017 #9

  A 7 1/2 inch Rapala is my go to filet knife and has been for 40 years. There are now 2 grades of Rapalas, those made in Sweden like mine and those made in China. You figure that one out. My knife is razor sharp and holds and edge.
  I have two other knives for back up. one is a Forschner and the other is a Normark.
  Don't waste your money on expensive knives because of the name.
  
  Learn how to put and edge on a knife and how to maintain if with a steel.

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• Rich M Posts: 1,326 Officer

  November 2017 #10

  I've cleaned so many fish with the Rapala knives it isn't funny. We used to fill up a 5-gallon bucket with crappie/perch/etc. 2 nights a week and I had to clean them all - had 3 knives to rotate thru, my dad would come out and check on me periodically or to feed me fresh fried fillets and touch up a knife when I switched off.
  
  A 6-inch blade is about ideal for the fish you mentioned.
  
  You need to buy a knife sharpener and use it. I use a chef's choice diamond these days but carry a pull thru carbide sharpener too.
  
  Then take your time and learn how to feel the bones with the knife and your fillets will get better. After a couple hundred fish you'll be good and faster than you ever dreamt.

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• Bite 1 Posts: 489 Deckhand

  November 2017 #11

  all about sharpness. Personally I use Buck knife, ( 9 inch) fillet) for saltwater. For specks "crappie" fold out replica or electric knives.

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• Soda Popinski Posts: 16,704 AG

  November 2017 #12

  I'm getting a handheld electric belt sharpener for Christmas. Cheap knives matter! When they're sharp.

  You can't pet a dead dog back to life 

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• Bite 1 Posts: 489 Deckhand

  November 2017 #13

  Saw neat thing on Bizarre food . Cut across meat like hog meat chops. End up with fish ribs fried. Well? Looked good good to me. We'll see

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