Been using a 12V Rapala (or berkley cant remember) for a little while. It is a cheapo and have often realized halfway through filleting that Im doing just as much work with it that I would with a regular knife. I thnk its just habitual motion but if you really learn to make the knife do the work they can be helpful. I especially believe that would be the case with a higher quality knife. What are these Bubba blades yall speak of? Ill have to check those out.


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