Manual filet knife?
 

Looking to get a good, 9", manual filet knife. Heard the bubba blades aren't what the commercials make them out to be. Heard Rapala makes a good one. Want to stay under $30. Any suggestions? Thanks

I love my bubba blade, dont know what ya heard bad ab them, but mine does just fine. Only really use it on redfish

I've had a Rapala for years and it always gets the job done. But I spend the time and keep a nice sharp edge on it also.

I think most any knife will do a good job if you keep the blade sharp.

I've seen people complain about their electric knife only to find out the blades are 5 years old and have never been sharpened.

Good luck in your search...

Agree. Only thing is some blades take and hold a sharpening better than others.

I hear you. Honestly I don't think the guy wanted to like the bubba blade. Just one of those kind of guys. Which one do you have?

Yes...I totally agree. My son bought me a blue handle filet knife that I use a lot too. I will have to see what brand it is. It holds a nice edge.

The blue handle knife is a Kershaw. I also have a Kommer "Big Eddy"... Use these two filet knives to de-bone deer meat and hogs.

They are all affordable and hold a good edge.

Was looking at this one. Looks like a poor mans bubba blade (low $20's). It's a mustard with Teflon coated blades.

Looks like a nice knife. I have never used a knife with Teflon coated blades.....but I would try it.

I still just use those old school rapala knives with the wooden handle and leather sheath.

Hard to beat those! Still have one that is OLD! 2 passes on an accusharp and good to go.

Those accusharps really work? Which one do you have?

I really have been impressed with my Bubba Blade.
it carved up those ling and snapper two weeks ago with ease.

As others have stated, I put a fresh edge on it before each use and when cleaning larger fish like snapper or redfish I may even take a break mid-way through to drink a cold pop and pass it through the sharpener.

After I learned how to use it. Its all I use. I have every sharpener made. Accusharp keeps all my knives sharp. The guy who cleans those reds at coco marina showed me how to use it. and thats all he uses. I even bought one of those work sharp belt sanders. Ill sell it for cheap.

Which bubba blade and which sharpener?

Yeah that sucker is razor sharp out of the pack. And it sharpens up easily after use.

Them work smarts, are bad to the bone, most knives have a little different angle then there guides. But take your time and do it right knife is good for 3 hogs and two deer!! Just got to learn how to use it. Auccua sharp is what we use cutting net rap off hay, good for 6-8 bails and run it back thro and good to go again. Edge just don't last.

Work smart or work sharp?

Have heard
 

good things about Dexter knives....haven't used them myself though.

I've got a few dexters. They are really good knives

I had a wood handled Rapala that worked well for years until someone lost it.

Using Dexter Russel white handled fillet knives now, one 7" blade and one 9" blade. Both are excellent.

We also have a couple of cheap red handled fillet knives from Walmart that were bought when the Dexters were left at home, Mustad maybe? These don't hold an edge very well and I prefer not to use them. They are a bit too stiff also and a pain if you have more than a couple fish to clean.

If I have to replace the Dexters in the future, I'd buy two more of the same.

Once used to this blade, you'll never go back to anything else. I also use the large serrated dexter guys use to slice through cut bait for chum lines. Depends on the size of the fish.

http://www.fishboneknives.com/dexter...kinner-sb12-6/

I have a BB S-flex 9" great knife but i keep a cheapo filet knife too ..for trimming that soft meat around the bones because the BB will cut right through the bone

Agreed!!!

This is what I use to clean red fish. Does a very nice job! Also use for deer, love'em

Watch this link, https://www.youtube.com/watch?v=DlwfKBsgImg

That's the knife I use for reds also. Have used it on hogs too. It is a great knife. When I got it and saw the "don't tread on me" on the handle I knew I was gona love it.

It took a bit of getting used to it, but I use this knife as well. Take care of it and it will take care of you.



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Does anybody really clean their redfish like this guy?

I was wondering the same thing. I don't know anyone and I've never heard of the sweet meat around the collar bone lol...

If you grill them no need to scale or skin.....He deff. know what he is doing....To just fillet I don't cut thru rib bones and skinning pliers work to hold the fillet to skin the way he does it....After taking skin off cut off all red nerve .....

I know snapper and amberjack throats are great fried or grilled

I will agree with that..... Just never heard of the sweet meat by the collarbone.

I always keep that part, it does have some bones, but I really like that of the filet. I have started to clean reds like that, so much easier, but took some time to learn. So much easier to clean them bigger ones!
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Ordered this one this afternoon. It's a 9" Kershaw.

Ain't nothing wrong with that dude there!

I tried this method multiple times. Cutting through the ribs just doesn't work on big reds. Also way too much work and unnecessary to cut off the head. That short knife also doesn't keep my knuckles away from sheepshead.

Dexter Russell 9" fillet for trout.
Dexter Russell 8" breaking knife for reds.

This fall my goal is to master Mark's method for filleting reds.

We have a couple of Dexters,and Bubba blades. Hold edge well. Both great knives

Forschner
http://www.knifemerchant.com/product.asp?productID=8447

or Dexter-Russel
http://www.knifemerchant.com/product.asp?productID=8394

I use two knives... on the boat I keep my Bubba Blade 9" flex as it serves a as a great all purpose knife.

My Buck 9" Clearwater is my go to fillet knife. That thing is awesome, not to mention Buck offers a lifetime warranty on all their knives.
http://www.buckknives.com/product/cl...ife/0023FAM01/

Is that sharpened on both sides of the blade? I had a Rapala from Wal Mart like that cut the crap out of my finger. I took a grinder to the backside of if after that happened. Never seen the point in needing both sides sharpened. But I can say this, that sucker was sharp out of the box and although it doesnt keep a good edge for long it is easy to sharpen.

SOLD!!

Just ordered one!!

I do.


Dexter knives all the way

I have this Cutco blade. I like it.

The Buck has a blade along the back side of the knife... yes. It has come in handy a few times, but honestly... I do not need it, I just like how flexible it is and how it holds an edge. The Bubba blade does not hold the same edge, and I find myself sharpening it more than the Buck.

I have the same knife but it's green, maybe older. I've had it for around 10 years now and still does the job. I like how the blade can be extended from 6" to 9" or anything in between and when it's extended it still feels tight and not flemsy.

I use this knife too. GREAT for trout and flounder. The blade can be extended as mentioned and it comes out of the handle completely as well. I will occasionally put it in the dishwasher (disassembled) to clean it after I've been through lots of fish (lazy). This knife is "softer" (less hardening-my view) than the Dexters and needs a bit more work to get it to "shave" sharpness but holds up fairly well. The handle is slip resistant rubbery stuff so unlike the Dexters, you don't need to rinse it as much when going through a mess of fish. I have no use for the cheesy sharpening stone or the lip gripper but the knife is worth the "slightly higher" price. It is very nice steel.

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