I was out on the ocean today fishing in the kayak and I looked down at my bloody pacific salt and was just amazed. This thing gets its A$$ worked off. 5-6 days a week sitting in saltwater and covered in fish blood from gilling big mackerel. Sometimes it gets scrubbed clean at the house but often I'll come in really wiped out and just throw it in the sink covered in blood and salt and not touch it again until I shove it in my waistband come daylight for another days work. I really should be a bit ashamed of how I treat this one but it doesn't seem one bit the worse for wear. Really amazing knives.
Here's a couple of pics from the kayak earlier this morning. Today was one of those days where it just got thrown in the laundry room sink. It's still there waiting for some more action tomorrow.
Here's a couple of today's victims. There was a thread going today where someone was asking about what kind of jobs serrated edges were good for. Imo, gilling and bleeding out fish is one of them. I try to bleed the mackerel as soon as I get them in the boat to get as much blood out of the meat as possible. Sometimes the fish are still hot and poking around at em with a knife can be a bit dodgy. The nice thing about a serrated edge is that once you slide the blade under the gill plate, the serrations just "grab" the gills and once you pull back the deed is done. You don't have to apply any real pressure and it's a quick and efficient movement. Quick is good when you've got a green fish, a sharp knife and a soft hand in the same vicinity. :)
Long live the Pacific Salt!!
