Thread: Best Filet Knife

Cricket been using it, built knives when I was younger, therefore I am fairly adept at keeping it sharp. Usually 3 or 4 deer a year and an elk or 2 if I am lucky.

Oh, Ok. my bad.

I didn't take it as an affront at all Cricket!! One thing about a McCroskey knife is, they are such pretty work you hate to get the first ding or scratch on them!

Cricket George can you post a pic of your custom made fillet knife?

Redge - I do not have one but I was talking to Dave today about ordering one. He said that he would not even think about starting them until September some time. The Rapala fillet knives are excellant steel but they are not in the same class as one of Dave's customs. Dave's blades are a class 2 sharp or a 1.5 Buck has good fillet knives but will not come close to the hardness. Dave's fillet knife will be Rockwell around a 64 and Buck is approx 56. I may work with my 5" bunghole knife on bluegill and crappie and wait for him to start a few in the Fall. If the bunghole blade does what I think it will do then I will post a pic of that.

Thanks for the info! Maybe I can get one ordered up.

I've had two of the Chinese Rapalas chip out on the edges. These are the ones with the rubber grips. The original Rapala fillet knives made in Finland hold a pretty good edge and last quite a while. I just don't care all that much for their handle ergos.

my rapalas are the original finnish made