Thread: Filet knife

I got the Pirahna and the blades still get dull.....does ok though...just got to sharpen them every now & then......

I use Hamilton beach from wal mart. Does what I need and when I need a new one they aren't but about $10 to $15. I use to use their GE brand (which I liked better, fit my hand better) but can't find it anymore.

I use both the green /yellow and the blue/white.Just bought a set of the berkley 8 inch narrow blades from Bass Pro. They fit both knives. Lately I have been using a rapala hand knife. I started cleaning redfish with a hand knife. I cut around the ribs on those. My wrists are too bad to cut through the bones.

Been using straight blade fillet knife all yr, it's tuff to use on BIG fish but not really any more work than an electric knife. Just gotta keep the blade sharp....

I think mine is an American Angler, not sure (it's gray). I keep it in the boat, I'd have to look. I keep the blades sharp. The last one I had was a Mister Twister. Always ran hot after a while even when I kept the blades sharp. The one I have now works nicely slicing smoked brisket as well.

On another note, the ChefChoice electric sharpener is top notch. All of our knives kept are super sharp, we cook a lot. It's expensive, but well worth it with the multiple stages involved in sharping the blade. Strong unit, have had it for several years.

Go back to a manuel knife, I did, and am glad I did. I got tired of burning up knifes.

How do you sharpen serated blades?

I have a green and yeller Mr. Twister, and a Dexter Russell fixed blade. Used the DR last time, it wasn't as sharp as they claim right out of the box. I will use sandpaper to give it a super sharp convex edge before I use it again. I want a Svord fillet knife, they use high carbon steel, and has a convex edge. I didn't mind using the fixed blade, it will be better once its good and sharp.