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Old 11-11-2008, 10:58 AM   #1
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Default What's the best fillet knife?

I've been using dexter russells and other cheap brands. These aren't holding an edge and I have to sharpen between every fish. What's a good, high quality fillet knife. Christmas is on the way and my woman needs to go shopping.
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Old 11-11-2008, 12:48 PM   #2
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Default RE: What's the best fillet knife?

Wustoff Dreizack. Hands down! I have several that are well over 10 years old
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Old 11-11-2008, 01:58 PM   #3
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Default Re: What's the best fillet knife?

Wusthof Classic. Somewhat expensive but great
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Old 11-11-2008, 06:50 PM   #4
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Default Re: What's the best fillet knife?

Another vote for the Wusthof Classic....the only gift from my wedding registry that I have actually enjoyed!!!
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Old 11-11-2008, 08:04 PM   #5
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Default Re: What's the best fillet knife?

Are you using the Wusthof 5" boning knife?
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Old 11-12-2008, 06:18 AM   #6
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Default Re: What's the best fillet knife?

i'm very interested in the results of this thread. if anyone else has opinions, please share. I've only used a 'great' filet knife once or twice, and it was like heaven compared to the knives i've used in the past.
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Old 11-12-2008, 08:18 AM   #7
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Default Re: What's the best fillet knife?

ive used Forchesner's for years and really like them.
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Old 11-12-2008, 10:39 AM   #8
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Default RE: What's the best fillet knife?

Cutco Fishermans Solution. If it does get dull, which is inevitable, you can send it in and they will resharpen for free..plus shipping. Lifetime Guarantee and they stand by all of their products no questions asked.
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Old 11-12-2008, 02:56 PM   #9
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Default Re: What's the best fillet knife?

Sabatier Carbon Steel in you can find some. If you want German J.A. Henckles (****) four star will hold an edge much better than the Wusthof stuff. But what ever you have you must Steel,Steel,Steel. to keep your edge. I use a flat diamond steel at the fish table and give a few swipes every fish.
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Old 11-12-2008, 03:40 PM   #10
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Default Re: What's the best fillet knife?

Sabatier High Carbon are great. Having been a chef for 15 years, Henkels don't hold a edge nearly as well as Wustoff. Henkel uses too much stainless, and not enough High Carbon steel. Wustoff has just enough stainless to prevent them from turning black like sabatier. I guess it is all personal preference, but from my experience using all three professionally, every day all day long, Wustoff Classics hold an edge better than Henkels, Sabatier is still King, High Carbon steel is the best, but it is a pain in the ass to keep from oxidizing.
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Old 11-15-2008, 05:35 PM   #11
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Default Re: What's the best fillet knife?

Global - very expensive - considered the best knife by many. Not that is matters but when you watch the cooking/food shows they usually all demonstrate with Global
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Old 11-15-2008, 07:39 PM   #12
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Default RE: What's the best fillet knife?

Get a good knife sharpener and it will make a crappy knife perfect.
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Old 11-15-2008, 08:42 PM   #13
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Default RE: What's the best fillet knife?

This thing costs $15.00 and will make your knives kick azz. I have a range of knives. The one that works best is the last one I ran through this.

http://www.accusharp.com/

sam
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Old 11-16-2008, 03:23 PM   #14
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Default Re: What's the best fillet knife?

Quote:
ccat - 11/12/2008 10:18 AM

ive used Forchesner's for years and really like them.
I have the 6" and the 8" semi-flex, and the 7" chef's knife. I love my Forschners.

Sharpen only with steel or ceramic rods. If you must, renew the angle with a whetstone.
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Old 11-16-2008, 06:16 PM   #15
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Default Re: What's the best fillet knife?

A wetsone is a must . . . then touch up with a cerfamic steel

I use a 7 to 8 inch to cut the fish apart and a 12 inch to remove the skin

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Old 11-16-2008, 06:57 PM   #16
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Default Re: What's the best fillet knife?

Quote:
auguste - 11/16/2008 9:16 PM

A wetsone is a must . . . then touch up with a cerfamic steel

I use a 7 to 8 inch to cut the fish apart and a 12 inch to remove the skin
I catch bigger fish than you do. I use this to remove the skin.....















How's it going Gus?
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Old 11-16-2008, 07:00 PM   #17
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Default Re: What's the best fillet knife?

Quote:
auguste - 11/16/2008 9:16 PM

A wetsone is a must . . . then touch up with a cerfamic steel

I use a 7 to 8 inch to cut the fish apart and a 12 inch to remove the skin
I catch bigger fish than you do. I use this to remove the skin.....















How's it going Gus?
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Old 11-17-2008, 01:27 PM   #18
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Default Re: What's the best fillet knife?

Quote:
pharmnyc - 11/15/2008 5:35 PM Global - very expensive - considered the best knife by many. Not that is matters but when you watch the cooking/food shows they usually all demonstrate with Global
I got one as a gift. A niceknife for sure.

I also use some japanese sushi knives...

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Old 11-17-2008, 03:20 PM   #19
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Default Re: What's the best fillet knife?

Quote:
Tireless - 11/16/2008 10:00 PM
Quote:
auguste - 11/16/2008 9:16 PM A wetsone is a must . . . then touch up with a cerfamic steel I use a 7 to 8 inch to cut the fish apart and a 12 inch to remove the skin
I catch bigger fish than you do. I use this to remove the skin..... How's it going Gus?
Your posts are never TIRING Tireless

I am doing very fine thank you.

Do you still have those special wahoo lures [img]../jscripts/tiny_mce/plugins/emotions/images/smiley-smile.gif[/img]
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Old 11-17-2008, 09:04 PM   #20
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Default RE: What's the best fillet knife?

I have cut thousands of pounds of tuna, bluefish, seabass, whiting, fluke, flounder and salmon and will almost always reach for the Dexter...
After cutting fish during college, in a wholesale/ retail market, while working on party, charter and private boats, you need to have a stone and a steel within reach. That being said I have Forshner, Global and Dexter in the house.
I have worn out more of the Dexter 1377 and 1378's than most will purchase in a lifetime. Just touch them up with the steal every couple of cuts. The high carbon content makes them easy to sharpen and retouch as you go. Mineral oil prevent the rust
The new Global sashimi knife will never see the boat.
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