Hi All,

Reading Rick's post on filleting speed, I noticed that some of you mention that the old Rapala fillet knives were extremely good, and held a great edge.

I have a couple of the current ones, and while they will take an edge, but I don't think mine will hold one very well.

The question is which fillet knives will take and hold a great edge? How do you recognise the old Rapala knives, if you think they are really good?

Is there a really good fillet knife out there that is fairly reasonably priced?

Thanks and regards,

Gandolf