And if you want to make any electric knife a whole lot better buy yourself a set of shark blades for it. You'll never use stock blades again.
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And if you want to make any electric knife a whole lot better buy yourself a set of shark blades for it. You'll never use stock blades again.
Sent from my SM-G960U using Crappie.com Fishing mobile app
I bought the Mister Twister electric fillet knife last year. I done probably 300 fish since then and it still works perfectly. Great buy! Here is the package picture when I got it.
Attachment 331039
Not hard at all to fillet catfish with an electric knife without skinning, you just leave a little bit of meat on the skin, that meat you leave is very red and fishy tasting anyways, especially on the bigger ones. The trick is to use the electric knife to put pressure on the meat to stretch it and the skin to make it easier to cut, hard to explain on here but easy to do once you figure it out.Quote:
Originally Posted by Jamesdean
You can't just pickup an electric knife and be a master of it right away, there are techniques and "feel" that you gain for it over time. I never enjoyed the manual knife, I can burn through fish twice as fast with the electric knife, which is especially handy when doing big messes of bluegill that my kids love to catch.Quote:
Originally Posted by BuckeyeFishing
I also believe the electric knife is safer than a manual knife. It cuts by a sawing action with a serrated blade, in all my years of using them, I have yet to cut myself with one.
i got the 15 dollar one form walmart tbh i dont like it very much im afraid i may have damaged it by hitting the backbone of a catfish not sure but if i can change blades thats b great as long as they will fit it
Quote:
Originally Posted by matt1991
What's it doing wrong? I've cut through many catfish backbones with zero problems.
Here's what I use. WalMart & BassPro carry them in different sizes. Does great unless I've got a bunch of 2 lb slabs.........which I don't usually have because most of the time I let those big ones go. I'm more of a 1 lb kinda guy.......they're the best eating in my opinion.
http://i64.tinypic.com/1zd1vuu.jpg
GTT
Did you skin it first?Quote:
Originally Posted by matt1991
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Try a couple of crappie like this and see if you like the taste of them. Use a spoon to scrape or scale them, then fillet them leaving the skin on. That's how I do them and they're always gone after we have a fish fry. GTT
no left skin on the cat but next time i will skin them to make it much easierQuote:
Originally Posted by Old Yankee
GTT .... I've done that before, and if they are cooked before being frozen (fresh) the skin will add a slightly sweet/nutty taste to the fillet (as long as you don't add any heavy flavoring or coatings to the fish and drown that sweet/nutty taste out)Quote:
Originally Posted by GoTennTitans
This is exactly what I use also. I love that little knifeQuote:
Originally Posted by GoTennTitans
I have this too but I have to admit, I hate having to sharpen it.Quote:
Originally Posted by BuckeyeFishing
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Got one of those Rapala filet knives, too. I've had it for many decades. But, when I first got it I wasn't versed on the proper way to use it for filleting fish ... and used it to cut thru the ribs at the backbone juncture. :Doh:Quote:
Originally Posted by Stainless
Needless to say that the knife quickly became quite dull. Enter the elec filet knife and the Rapala knife became almost an unnecessary item ... and is generally only used to cut the rib section out of a fillet, by a helping fishing partner, when the quantity of fish is high and the time frame for getting them cleaned is short. Otherwise, I just use the elec filet knife to cut the ribs out of the fillet.
The amount of meat loss is so insignificant (to me) when using a elec filet knife vs a manual filet knife (even using it "correctly") that I haven't even considered purchasing another manual filet knife. I feel like I get back almost as much meat lost around the ribs by simply angling the knife higher over the "head" of the fish and then going to a 45deg angle when I pass the top of the gill plates. Many people I've seen clean fish, with either type of knife, but especially with an elec filet knife, tend to cut the fish at an almost vertical angle or a very sharp angle ... leaving two large hunks of meat on the head that's thrown away. Most of the time I believe they are doing it that way because they don't know any better (possibly taught to do it that way) or they're just in a big hurry. :dono
I feel like I get back almost as much meat lost around the ribs by simply angling the knife higher over the "head" of the fish and then going to a 45deg angle when I pass the top of the gill plates. Many people I've seen clean fish, with either type of knife, but especially with an elec filet knife, tend to cut the fish at an almost vertical angle or a very sharp angle ... leaving two large hunks of meat on the head that's thrown away. Most of the time I believe they are doing it that way because they don't know any better (possibly taught to do it that way) or they're just in a big hurry. :dono
^^^^^^ This is what I do to, I curve hard up past the top of the gill with just the tip of the electric knife...end up basically over eye....I seen a lot of how to (fillet fish videos and pictures) where they leave the nice sized piece of meat above the gill (ear)of the fish.
The last 10 years or so I been useing Berkley slime fillet blades in my electric knive, there a real flexible,they work very good for filleting and taking out the ribs.
You will get better every time you use it .Quote:
Originally Posted by matt1991
Thanks for all the tips and info. Newbie here but have been using an electric knife for 48 years on thanksgiving turkeys ( wife got it as a wedding gift, still going strong)
ill get a “fish only” knife for me...she have my fanny if I use her kitchen knife
I’ve been cleaning crappie a long time. I need 2 knives. One electric for fileting and one for ribs. The general Hamilton beach or black and decker usually work ok for electric. The crappie I keep have to be 12”. I use mister twister piranha and a manual for ribs.
If you can learn to keep the top of the fish towards you while fileting, you will skin more fish. It’s awkward at first. Don’t change hands. Just flop the fish to the right and filet the other side.
Rome was not conquered in a day , you're only a couple thousand away from being great .Quote:
Originally Posted by matt1991
Don’t think that’s going to motivate him very well lol.Quote:
Originally Posted by eagle 1
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Electric all the way. I'm a butcher and use electric not to say I don't love my bubba blade, however last time I used I got a nice nick on my none cutting hand. So if using a standard fillet knife I highly recommend cutting gloves, can be found in most sporting store.
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I have used the Walmart knives for a number of yrs but finally broke down and bought a Mister Twister and haven’t regretted it once. I fillet catfish and crappie both with it and it does extremely well for me
Gona lose it, strip the gears, get it wet, etc. I just buy the $12 Black and Decker and use it, or lose, or break the gears. No big deal, get another.
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Me twister 20 bucks and to be honest I like it more than my 129.00 American angler titanium.
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I have a 7 year old American angler corded knife. Well worth the money
They all work, unless you want a cordless model, my advise would be to start with a Walmart special.
Or you could stop by my place for a free Mr Twister with 2 sets of blades that i never use.
I use a rapala deluxe that plugs into cigarette plug on boat. But if you go to most commercial places you will see these. Spent a few of my younger years in a meat/seafood market.Attachment 360119
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I have a Rapala regular wooden handle leather sheath fillet knife. They are fairly inexpensive and have decent steel. I did splurge and buy a Dalstrong Gladiator series fillet knife for use in the kitchen. It is a pretty knife.
I bought a cutco last summer and its a great knife. The knife adjusts from 6 to 9 inches. It might cost a little more than the rest, but you will have it forever and the quality is unmatchedQuote:
Originally Posted by trypman1
I suspect if you have trouble with a regular knife, you'll have the same trouble with an electric knife. First I'd suggest you learn to filet and thenm try regular knifes and electric knives. Then the knife will let you know what you want. I have an electric knife and five or six regular knife's and I have never tried the electric knife even one time! Don't know why!
Regular knife is me , can get it done the way I like it with a zipper knife , but to each his own :highfive