Need Help Choosing Filet Knife

[cold beer]

What's the best filet knife out there? I need something that will cut like a hot knife thru butter. I managed to filet the trout ok, but the tougher scaled redfish and black drum I struggled with. Is the Bubba Blade good and durable. I'm willing to spend a little extra for quality and durability. Thanks for y'alls help.

[Ibtsoom]

I've been using the Dexter Russell knives here lately and they seem to be holding up well.

[Moonpie]

I like the Dexter Russell knife.

[Curmudgeon]

Need Help Choosing Filet Knife

I'm in the same quandary. I think Dex are good and the bubba blade is overrated. I'd like to try cutco but they're really pricey. Is there a Gerber?
Most importantly, switch to a serrated blade for reds and similar tough fish. Makes it easier.


Curmudgeon only pawn in game of life.

[Sisco Kid]

I got a Bubba Blade last year and I love it.

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[KennyWayne]

I have a $2.00 garage sale Finish Rapala with a 9" blade. My Mom & Dad go to estate sales & always bring me knives. There is something special about that blade and it stays very sharp.
I would get a Dexter serrated blade & a filet knife. use the serrated blade on flounder heads, starting cuts on reds. Don't even try to cut thru the bones of reds,drum,sheepies (save the blade & a possible accident ) Just do it like you are cutting reds on the half-shell, then you can skin and fillet around the bones later, if you like.

[Diablosandwich]

9 inch flexible Bubba Blade here. I've been pretty happy so far.

[cold beer]

Ahhh! Very good info on using serrated blades for tougher fish and then switching to filet blade. I didn't think of that. Thanks!!!

[coachlaw]

I have Dexter-Russell, both fillet and serrated. I've used many and there are plenty more I've never tried. Cutco has a big reputation and Bubba is the new kid on the block. Never tried those though. Keep 'em sharp. Like others, I use serrated for reds/drum/sheepies. If I want to trim off the skin, I go to the smooth blade. I think the reason I stay with D-R is they are available everywhere and they work. The others can be hard to find.

[Jerkyourcroaker]

I use the Dexter Sb12-6. It is a curved blade skinning and boning knife. I think the bigger backbone and curved blade gives me a cleaner filet for reds, trout and flounder. I don't skin reds. I use a straight blade skinning knife to take the skin off the backside of a trout filet.

A couple of years ago, I cut the @@@@ out of my hand cleaning reds so I went and looked for a better way to clean fish. I use the technique shown by Capt Vincent Russo in the following video. With practice , it doesn't take much time to improve the overall yield of filleting fish.

http://youtu.be/DlwfKBsgImg

[cold beer]

Cool video. Very informative. Thanks for posting it,

[S-troop]

Good video.


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[Curmudgeon]

Great methodology!

[OR19]

Cutco rocks...I also use a rowenta electric I got for a wedding present back in 1995...which to me is the best way to half shell a red...it works on trout too...for flounder I have cheap Ginsu serrated butcher knife...has the back bone for cutting off the head and is excellent for scaling if you like to cook flatty's whole

[Jerkyourcroaker]

If you liked the red cleaning video, here is how he does specs. If you make a meat haul, you probably won't take the time to get maximum yield out of every filet. I only keep one or two fish at a time unless I have a fish fry coming up so I have started trying to replicate Russo's method.

http://youtu.be/IfxNl40IMpo

Here is his take on cleaning flounder

http://youtu.be/t_NAt0EHIxo