I always buy the el cheapo Hamilton Beech carving knives at wally world with a sheep's foot blade which i prefer to the pointed blades on the twister. Never sharpened a blade before.
Mayes
I always buy the el cheapo Hamilton Beech carving knives at wally world with a sheep's foot blade which i prefer to the pointed blades on the twister. Never sharpened a blade before.
Mayes
Crappie Monster LIKED above post
Simular, but I start knive point down by the belly first cut and turn hard once pass the gill and go up above the eye, I use more of the point of the knife to make the first cut. I take the ribs out before skinning,following the curve of the ribs, both of these things will yield a little more meat per fish.
Crappie Monster LIKED above post
Thanks for the tips guys! That’s kinda what I was looking for!
It’s beautiful out there! https://crappiemonster.com/
I use an electric knife as well. Thanks for the tips, guys!
Yes, I cannot envision your technique but it sounds great particularly the saving of more meat. I hate to waste anything if I can avoid it.
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I do it about like Central Minn. Here's a video an outdoor writer I took out 10 years ago shot.
YouTube