I have always found that the sharpness of the knife is much more important than the style or brand.
Learn how to sharpen well and you filleting will improve.
My favorite fillet knife right now is a blue handled Rapala I got for $5 in a clearance bin.
My second favorite is one I got at K-Mart 40 years ago, was probably a buck back then.
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Sold - 1984 V-20 Cuddy with a 2003 Johnson 140 hp gas sippin 4-stroke.
1995 Ranger 250C with a 2015 Suzuki 300 hp 4-stroke.
Last edited by randlemanboater; 10-24-2017 at 10:59 AM.
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