olddogrib

I'm looking for a fillet knife to us as a boning knife on deer. I have two Rapalas and am satisfied with their performance, but every major cutlery company offers a fillet knife that generally cost more. Are any worth the additional price in regards to taking and holding an edge or are they just a waste of money? Would like to have a 7 incher.

Carpmaster

Heres my opinion......with most fish(besides larger pike, salmon/trout and walleye) most knives that would be good boning knives are too stiff and thick for my tastes, as far as a good knife, Forshner makes some awesome ones and i love the flexibility of my Case Fillet.

mdrbowler99

I have a good Cutco filet knife.It is razor sharp and the blade is adjustable from 6 to 9 inches and fairly flexible.It has a lifetime guarantee and comes with a sheath.The best plus is that it is made in America.I also have bought their hunting knife but unfortunately didn't get a chance to use it last season.The filet knife is the sharpest I have ever used and have heard of guys cutting themselves very badly,so be careful.They have a site at www.cutco.com. Their knives last as my father has had his for over 40 years.

skeeter 7MM

I use the Forschner Fibrox Boning Knives. They are reasonable, non slip handle, easy to sharpen/keep edge and fit/design is suberb IMHO. I personally like the semi stiff 6" curved blade for most of my butchering needs. As you can see by the pic and link attached they have other styles as well.


[link]http://www.cutleryandmore.com/forschner.htm[/link]

dhacker

Want the best - here it is

http://www.leechlakeknife.com

Charlie P

These are some of the best knives on the market. I've been using my set of knives since culinary school. That was 20 years ago. No problem keeping an edge. I earned my lively with these blades and believe me they got a work out. I always used my own blades not the restaurants so yuo can guess how many hours they have been used.

For filleting fish I use a electric carving knife however.