Filet knives Non-Electric

[crappie addict]

Lookin' to see if there are a few folks that still use a standard filet knife. I grew up using both a standard and an electric. Curious to see what brand and what size y'all use.

[justinp61]

I use an electric and fixed blade, mine is a Cold Steel 6" carbon steel. It holds an edge better than any I've had.

[PIGINTHEPIGPEN]

Mostly just use a standard fillet knife to cut the rib bones out. I have a Browning and a Old Timer. The Electric saves so much time energy.

[BigMack]

best one out there
Fisherman's Solution Sheath Only by CUTCO Cutlery

[barrelslime]

Cabela's: Cabela's Fillet Knife by WUSTHOF
This is what I use and its is the best

[olduckhunter]

russell filet knife from Nylon Net Company in memphis. high carbon steel thin flexible blade. 8 or 9 inch blade.
don't know if the picture will show or not. i've used them for 45 years.

Nylon Net Company

[RagflyJigMan]

Now if ya'll want a high end filet knife you should get in touch with "Pridgen Custom Knives" out of Fitzgerald Georgia. He makes some of the best filet knives out there. I have set in his shop and watched him make knives and it is so amazing to watch a man with this much natural talent. I think they are made of damascus steel and most any custom handle you want. Handles from regular wood to the wooly mammoth ivory.

[Dogfish804]

I just use the regular ol' rapala J.Marttiini fillet knife. blade flexes nice, I give it a few strokes on the sharpener each time I use it & never had a problem keeping it sharp. Works great for all the small stuff trout, crappie etc.

[bdorman]

My wife bought me the Rapala "Presentation" series knife because she thought it looked like the best (a gift). It works very well and keeps a very sharp edge even if I don't sharpen it but every third or fourth use (7-10 fish per use).

I use the Edgemaker Pro sharpening system. Works great on all my knives and only costs about $20. My wife had one of those fancy electric sharpeners (I forget the brand) that nearly ruined every knife in the kitchen. I was able to bring them back with the EdgeMaker.

[NIMROD]

I have several fillet knives. Shrade, Rapala, Berkly, and cheap Chinese. All work good if you keep them sharp. I usually carry a steel to keep edges straight to save sharpening as often. I fillet fish without cutting through rib bones. Have seen lots use electric knives, just not any faster here.