Fish Fillets via South Fork
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bornagainprimative
- Member
- Posts: 234
- Joined: Thu Jan 30, 2014 5:53 am
- Location: Southern Ontario, Canada
The South Fork will do a very good job in the fish fileting department for sure Gringo. It remains my top knife for cattle and pig processing. I am very fortunate in that I now have one of Phil Wilson's filet knives for fileting duties and that is now all I want in my hands when fileting, along with the fish of course.
I do my fishing either off the rocks or from a dingy out from our house which is in an isolated bay on an island off the north east coast of New Zealand.
When you first use your new South Fork take notice of the aggressive cutting feel with that very sharp coarse edge. I have yet to replicate it. Some one suggested it was about a 120 grit grind then buffed. I still remember that feel.
Looks like you've got an excellent fishery on your door step also Gringo. Good fish, gut gaffing, iki jime, quickly onto ice, and a good sharp knife all help to produce top quality and desirable near translucent filets.
Looking forward to reading your thoughts on the South Fork accompanied by pictures.
I do my fishing either off the rocks or from a dingy out from our house which is in an isolated bay on an island off the north east coast of New Zealand.
When you first use your new South Fork take notice of the aggressive cutting feel with that very sharp coarse edge. I have yet to replicate it. Some one suggested it was about a 120 grit grind then buffed. I still remember that feel.
Looks like you've got an excellent fishery on your door step also Gringo. Good fish, gut gaffing, iki jime, quickly onto ice, and a good sharp knife all help to produce top quality and desirable near translucent filets.
Looking forward to reading your thoughts on the South Fork accompanied by pictures.
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Phil Wilson
- Member
- Posts: 145
- Joined: Sat Jan 01, 2011 10:56 am
- Location: Northern California in the heart of the Gold Country
Hi Aotea, I think I saw some photos on another forum where you used the Punta Chivato on some very nice fillets. Can't tell you how much I appreciate seeing feedback like that on my knives. Both your and the S Gringo live in some incredible places. I moved to the mountains about 10 years ago and don't do as much salt water fishing now a I would like since it is a bit of an project to get over there and back. The initial edge on the SF I think is done on a belt and yes it is aggressive. The best way to replicate that is to use a medium diamond or Silicon Carbide stone. The diamond imbed butcher type "steels" will also work but need to use them first for a while on some other knives to kind of knock off the roughness/break them in. Spyderco also has some diamond rods for the Sharp Maker that will work maybe even better. Those fillets look like they would make great ceviche as well as some of the best fish and chips. Good fishing, tight lines, Phil
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3rdGenRigger
- Member
- Posts: 2406
- Joined: Sat Jul 20, 2013 8:01 pm
- Location: Calgary Alberta Canada
Yeah, we're a both quite a ways away...and Rainbow Trout just isn't the same...Holland wrote:These fishing threads make me so jealous... I wish I had easy access to the ocean.
Very nice catches, hope to see more threads like this in the future!
I was already hungry before I started reading this thread...now I'm absolutely famished.
All Glory To The Hypno-Toad
---> Branden
---> Branden