I have Dexter-Russell 2333-9PCP Fillet Knife, 9". Great knife! But little bit thin. For cutting fishing bones I am using another kitchen knife. I've seen on the Utube how working professionals, but don't know what knifes they are using. Their knifes exceptionally sharp and strong at same time.
Not domestic and it is stainless, but Ive always liked the Rapala made by Marttiini, cuts nice, holds an edge pretty good, but any knife you choose needs sharpening constantly even the expensive ones. I have had many, but my go to is always back to the Rapala
Sure! Question is: how often it needs sharpening... As I know, the best quality steel is not stainless. I've used many different knifes. Some of them expensive, like DALSTRONG Fillet Knife, and most of them, being shiny and sexy, have very mediocre quality. I have one vintage master knife, unfortunately name of company disappear. It is something exceptional! It is covered by stains and looks ugly but sharp like raiser and holding that sharpness VERY long!
Even Germanise knives at now making in the China and there quality very inconsistent. It is a big problem of Chinese metal - inconsistency. Some of products are very good but you never know what you bought at that particular case.
I've used many different brands of fillet knives and most of worked well but this is one area where you don'ty want to rely on a "dollar store" knife (which is OK for a bait knife). Get a good brand and sharpen it every time you use it. The size varies according to the type of fish you are catching.
I learned to fillet watching the deckhands clean rockfish and lingcod on the Stagnaro boats out of the Santa Cruz Wharf. It's not rocket science and fairly easy as long as you follow a few basics — and have a sharp knife. I remember cleaning many a fish at out Get Togethers in Catalina even though most of the guys were long time anglers.
For piers, I use my trusty Rapala knives. (wooden handle and folding) For a big job at home, I use Dexter knives. People will try and steal my Dexters on a pier so they stay home.
I keep being offered use of Bubba blades (I hear they are really good.) but I keep getting these warnings about watching my fingers, especially in a cold day. I like my fingers so I always decline. I always have this scenario running through my head where I am cleaning a fish and I look and a finger isn’t where it is supposed to be.
As long as you’re not cutting up a shark, with an already properly sharpened fillet knife, the felt dullness is usually the result from the sharp razor edge being pushed down. A sharpening rod will help to get the edge standing up again. If you don’t have one at the time a couple of back swipes across flat wood can help.
Oh I forgot. To cut fish bones at home, I use one of those serrated Cutco Kitchen knives. They go through fish bones like a saw. Their outdoor fish fillet knives are just too stiff for me.