Getting sick of sharpening after each fish. Are the fishing branded ones from tackle shops any good? Ie shimano or rapala?
Budget up to $60

I used to have an awesome "Green river" filleting knife, but sadly now lays in the bay at Urupukapuka...Jett wrote:Can anyone recommend a decent filleting knife?
Getting sick of sharpening after each fish. Are the fishing branded ones from tackle shops any good? Ie shimano or rapala?
Budget up to $60
Fatbobfatbob wrote:Did it the other way round: bought a Berkley thing from the Warehouse for $20 odd and spent $130 on knife sharpening kit. Now ALL my knifes are razor sharp and stay so with a quick touch up. Pricey kit put lasts for the upcoming 30 years or so - same as my kayak and longer than any knife.
K
But if it's a knife, I would go for the Victorinox. They stay sharp for a while and already come with a good edge (and hey, Swiss precision steel what else are you asking for in a filleting knife?)
Spyderco Sharpmaker. It is fun to use and experiment with – I even managed to get my keychain knife to shave the hair of my arms, a whopping 3cm bladeGBC wrote:Fatbobfatbob wrote:Did it the other way round: bought a Berkley thing from the Warehouse for $20 odd and spent $130 on knife sharpening kit. Now ALL my knifes are razor sharp and stay so with a quick touch up. Pricey kit put lasts for the upcoming 30 years or so - same as my kayak and longer than any knife.
K
But if it's a knife, I would go for the Victorinox. They stay sharp for a while and already come with a good edge (and hey, Swiss precision steel what else are you asking for in a filleting knife?)
What sharpening kit did you end up getting?????
Carbon steel can rust is its not maintained properly is that right?paddlesnap wrote:Get the one G1 recommended -![]()
Svord
I've had one for awhile also and it's done a heap of fish.
They are excellent at keeping their edge and right flexibility .
Get a good quality smooth steel and right stones for the hardness rating of the steel also.
The tip is the right shape and it goes thru bones steaking kingys & such without losing edge.
Yeah I just dry mine and spray with cooking spray... People get put off these knives because they have the tendency to discolour and look dirty... But its a trade off for a long lasting edge. And yeas I use a glove on my left hand nowpaddlesnap wrote:Yeah but its easy -you just wash it ,as you should anyway for hygiene purposes, then carefully (from back knife) wipe with cooking oil(fish oil or even butter) on paper towel.
These things keep their edge so be careful ,pays to use mesh glove on other hand, and like I say you wont be forever re sharpening, just correct stone to hone occaisionally & a good smooth steel, scored mine from meat boning days.
Even the best high carbon stainless rust and need constant sharpening.
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