What, if any, is your favorite filet knife? There are so many out there now, which one do you like best?
RRhyne56
[url=http://www.robinscustomleadersandflies.com:f64e6]http://www.robinscustomleadersandflies.com[/url:f64e6]
IM = robinrhyne@hotmail.com
Mister Twister electric knife. Have used it for years. I can clean a mess of crappie and waste no meat with this thing. Before that I used a Rapala fillet knife. I found myself always having to stop and sharpen the blade while cleaning fish.
Robin,
I’ll second the electric knife. The one that I have is an American Angler filet knife from wally world. I also have a couple of the Rapala non-electric knives that I use if there is no electricity available.
Steve
“If there are no dogs in Heaven, then when I die I want to go where they went”-Will Rogers
Chicago Cutlery, not a stainless blade but very high quality high carbon steel that will take and hold a fine edge and very reasonably priced.
Biot I thought that saying was from the late George Bird Evans.
Spin
[This message has been edited by Spin (edited 14 April 2005).]
Spin,
Nope. It was from Oklahoma’s favorite son, Will Rogers.
Steve
Same as Dave. First choice is a Mister Twister electric fillet knife. Most of the striper guides I know on Texoma have been using them for years which is a real testimony to the durability of the motor. I’ve also used them for years. I used to keep more fish in my younger days than I do now. In fact, back then I rarely released one and now I rarely keep one. Also, like Dave, a long Rapala is my back up. Easy to sharpen and flexible enough to slide along the backbone.
We have collected several over time. None are electric. We seldom, if ever, go thru the ribs, so we haven’t been convinced electric is a necessity for us. Our favorites by far are a couple Uncle Henry Schrades.
Ahhhh…BG fillets…nothing finer! 
…lee s.
Ahhhh Me Sence there are murderes in here…ok so a few now and again is’nt gonna hurt I souppose…especially Bluegill…thanks guys for thinning them out…
“Wish ya great fishing”
And here’s another vote for the electric. We used to live on a lake of 43 acres and the Conservation Dept. here in Missouri shocked it (did a fish survey). Their conclusion was to “keep all the bass you catch”. They were terribly overpopulated. At the moment my neighbors 5 acre lake is the same way with bluegill and bass. Anyway, we wore out an electric knife when we lived there.
Vic
Many years ago I had an old friend who was a retiree from the Aberdeen fish trade. When I knew Fred he was in his late seventies and had been in the business from leaving school at 14. His advice about filleting knives was to get an old fashioned table knife, the kind with a fake ivory handle, you can still find the odd one in junk stores. You sharpen it down to a pointed end. It will take a very sharp edge which will fillet perfectly and it is easy to maintain the edge with a steel. Make sure you do not get a stainless blade they are useless for this purpose. One of the old pre-stainless types are the best, also they are easy to replace if lost.
I will admit he was a true Aberdonian with all the habits and faults of that breed. 
Donald/Scotland
I’m a traditionalist & stay with the tried & true filet knife. Just south of me, in Dover, Ohio, is the Warther Museum & Gift Shop. Ernest “Mooney” Warther was a woodcarver who carved trains. Also famous for carving working toy wood pliers from a solid piece of wood (5 cuts…David Warther demonstrated for me). If you see the trains, they look to be machined, but EVERY part is hand carved…even fasteners & “pre-curved” ivory bell ropes…I know one is 60" long!
[url=http://www.warther.com:649bb]www.warther.com[/url:649bb] WELL worth the trip!!
At any rate, they make knives…I own all 3 sizes of their filet knives…beautiful & functional. I have had mine over 15 years & have only taken my small one in once for the free lifetime sharpening, and I also use that knife in the kitchen for trimming beef. By far the best knives I have ever used.
Mike
I may be one of the few wives who have and use a Buck knife for a ‘kitchen’ knife, but it hold an edge nicely. I also have a couple of ‘boning’ knives which were given to me by my former father-in-law who was a butcher.
The knives were ground from large butcher knives which had outlived their appointed tasks. They really hold an edge and work for fillet knives. I think the type and shape of the fillet knife depends on the type and size of the fish. I don’t use the same knife on perch as I do on salmon.
LadyFisher, Publisher of
FAOL
I’m with OhioTuber on this one. When this subject came up last year, Mike mentioned the Warther knives and was kind enough to pick up one for me. It is the best filet knife I’ve ever used. Sharp as heck, with enough backbone in the blade to slide it right down the spine. I cleaned out a mess of panfish a couple of days ago and it was a breeze. Great knives and not very expensive for the quality of the product.
Thanks again Mike.
Jim Smith
Lady Fisher,
Could you post a pic of the knives and tell us which you preferr for what? Maybe we can get rid of the “butcher knife” that gets used for albacore around here.