Quote:
Originally Posted by AubreyLaHaye458
I have an electric rapala filet knife and it sucks. It's like the motor doesn't move the blades fast enough to cut well.
I was wondering what knives you guys use so I can fit in with the cool kids.
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I so rarely have a cooler full of specks that I don't even own an electric knife. I have a set of three Dexters and a 6" fixed blade Buck knife. The Buck knife is the best thing going to separate the fillet from the backbone on bull reds and drum. On smaller reds, sheepshead, drum, and critters with scales and thicker bones, I like a thicker stouter Dexter for the first cut (separating the fillet from the back). Then I use a 7" or a 9" (as appropriate) thin, classic looking Dexter fillet knife to separate the fillet from the skin/scales.
I can work my way through a pile of gafftops or channel cats pretty fast with just the 7" Dexter fillet knife and a pair of pliers. First I make cuts scoring the skin so the pliers peel it off easily, then I take off the fillet, staying outside of the ribs and never cutting any bones.
I've watched many a charter boat captain work their way through piles of specks quickly with the electric knives and overheard them talking to customers about their favorites. They really don't have favorites, they treat them as disposable, getting one season out of them in the best case, and burning through blades and motors on a regular basis.
Maybe someone on here can tell you different, but as far as I can tell, a set of Dexters is a long term investment, an electric knife is not.