Would you mind sharing some pictures of the fillet knives you're using? we have a very similar target species, I agree that for the bigger grouper and hogfish the stouter blade helps make the initial incisions, however when it comes to getting the cleanest fillet (up against the bone) i havent been able to do that well with a stout blade, always end up reaching for a flexible VERY THIN 6-7" blade, and i typically use that to clear the inside of the fillet, as well as to de-skin the fillet.Surfingringo wrote: ↑Mon Jul 08, 2019 9:37 amOne issue with creating a production fillet knife is everyone has a slightly different idea of what a fillet knife is. This can be based on a number of factors, including what type of fish you clean, size of fish, technique you use, and not least of all, simply what you are used to using. Some folks like a very narrow profile and lots of flex. Some folks (like myself) prefer to fillet larger fish with a fairly rigid and wider blade. Some guys want lots of belly in their fillet knives while others prefer a completely straight edge profile.
The biggest factor in performance is the skill of the guy holding the knife. I reckon my skill is barely average amongst guys who fish a lot and clean their own dinner daily. If I ever start thinking I’m good at it all I have to do is go to YouTube and pull up some Japanese fish monger breaking down a 200lb tuna like a Jedi Master. There are guys out there that have been cleaning fish 10 hours a day for 30 years and they can do it like a machine...and often they are using a knife design and technique that I would never have imagined.
Eventually, I decided to just make my own fillet design that was best suited to the fish I clean and the technique I use. My knife is more rigid than a wispy little fillet knife I might use on small bass or perch but it works great for me on tuna, mahi and snapper. The rigidity of my fillet knives also made them suitable for kitchen use so I put a good deal of effort into creating a fillet knife that would also be a highly functional kitchen knife. My “Kitchen Fillet” is by far my most used kitchen knife.
My parents have that exact knife on the top, they’ve had it (and the rest of the original kitchen set) for over 30 years and other than scratches and the edges of the handle being rounded off from use, they are like new. It would be cool if they brought that one back.
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