Leech lake fillet knife3/28/2023 Let's just say I sawed up the day's catch as best I could, but the experience yielded a lesson not soon forgotten. The blade wouldn't hold an edge, and was curved and damaged from years of abuse. Having neglected to pack my personal blade, I was forced to use an old kitchen knife that's better days had come and gone decades prior to my trip. The trouble is, the wrong knife can waste meat, make filleting a nightmare, and increase the risk of slicing yourself while dicing your catch.įor example, I'll never forget trying to clean a batch of eating-sized pike at a remote cabin. And the bad news? Well, there are countless options - and separating the good, the bad, and the ugly can at times feel more challenging than slicing the Y-bones out of a pike, blindfolded. The good news is, there are countless options to choose from. Of course, transforming our catches into fine table-fare requires the assistance of fillet knives. Then gibe a little wash with water and a sturdy cloth to assure you aren't eating a steel burr.In-Fisherman has long promoted the practice of Selective Harvest, which encompasses the practice of keeping some fish selectively as a matter of conscience and conservation, and because fish are nutritious, delicious, and - when harvested wisely - they're an infinitely renewable resource. TIP: Using those type of sharpener, after you run the blade, then get a piece of wood and gentle slide the blade at an angle down on both sides to get rid of burrs. They also come with a hand held sharpener, the type you just slide the blade through, and those sharpeners do work. The fillet knives in the current tackle boxes ( I think I have 3 total ) are Ozark Trail 7", and sharp as a razor out the pack. I have one that my wife's grandfather gave me that I will have to dig and see what brand that is, I think it's a 7" and I have been able to actually fillet Northerns with. Those knives were absolutely put through hell filleting fish and never failed me! Mysteriously they vanished while leaving some stuff in a "friends" attic for a few years. Always sharpened them with my two sided whetstone. I had two wood handled Rapala's in 5" and 7" ( I might have the size's wrong ) for 20+ years. It only takes a bit of larnin to be able to slip the meat offin both sides of the back bone top n bottom -) I still like eating pan fish cooked whole(heads removed) Whilst i'm on the subject i've found dern few pan fish worth filletingīass and larger cats have enough meat on each side of their back bones to warrant using the filet knife The little ceramic rods and the Accu-Sharp carbide cutters w/ built in angle were the key and the different brands/lengths didn't much matter as far as i could determine When used on several different blades the sticks did a real well ob of maintaining the edge and my fish cleaning work was held in high esteemīack when i was doing this( 1979 - 2005 ) i would filet about 100#± over a 2 week period each summer while taking dad on his summer fishing trip (he was in his waning years butt refused to quit as long as he could get from the truck > the dock > his boat ) The real key IMHO to a good fillet knife is the edge being kept the optimum angle and steel'd from time to time when doing a large number of fishįiskars used2 have a knife that came in a pastic sheath w/ a set of ceramic sticks mounted at the proper angle molded into the sheath I will agree w/ the Dexter/Russell pieces used by the guys who live by them being very good toolsīutt i have found the other brands to work quite well over the years Most of my fish cleaning/filet knives were found the flea mkts and vary in brand n length over virtually the entire above spectrum
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