Thread: Filet knife

A follow-up on my concern about being too flexible: for me, it is too flexible for getting the fillet off the fish and only OK for getting the fillet off the skin. It flex's so easily, its tough to keep enough pressure evenly across the fillet to keep it from riding up into the meat rather than staying flat on the skin.
The poultry knife, on the other hand, worked wonderfully for me and my style of filleting and I'm quite happy with it. I do switch knives to get the meat off the skin as the blade is too short for that task. The 6" Rapala is perfect for that.

Still using a 9" Dexter from the '70's .... holds a good edge for about 25-30 fish and great for fish under 13-14 inches or so. That's the knife I prefer but if I am cleaning really big Crappie I usually use an electric because of the ribcage.