filleting knife

sniperman

hi all,i know this is a mostly shooting forum,and i do shoot,and also fish,(mods feel free to move if this is not the write place)am looking for recommendations for a good filleting knife for fish,i know one could say any sharp knife would do,but i want one thats made for fish filleting,if there there such knifes,thanks,ps budget around €50;)

Grizzly 45

Try MORA knives of Sweden. Seems to be what most of the fish and boner plants use .
PS yes there are specific fish filleting knives .

BrownTrout

Mora knives are supposed to be savage.

cookimonster

For the larder - boning / breaking, I now use (several years) a flexible boning knife. This has the same profile of a traditional boning knife but without the rigidity.
The blade will contour bones and muscle structure easily but still provide enough strength to penetrate joints. It is far superior in its ability to be easily honed compared to that of a fully fledged traditional fish 'filleting knive' that's bends too easily on a steel or stone for my liking.
I use this on medium sized fish both flat and round, large round fish such as salmon get the pleasure of my old straight edged carving knives. One of the secrets to either boning or fillet knives is to have the blade as thin as possible to facilitate long smooth slices. A thicker blade will act as a wedge and get hung up on the material be cut if not even split it more than slice.
Try the flexible boning knife and have the best of both worlds in your larder. Easily sourced online or from local catering supply shop.

clivej

Grizzly 45 wrote: »

Try MORA knives of Sweden. Seems to be what most of the fish and boner plants use .
PS yes there are specific fish filleting knives .

BrownTrout wrote: »

Mora knives are supposed to be savage.

I have one and its very good

MarcinG

Grizzly 45 wrote: »

Try MORA knives of Sweden. Seems to be what most of the fish and boner plants use .
PS yes there are specific fish filleting knives .

absolutely.
But when buying mora knife make sure you buying stainless steel one! they make a lot of carbon steel knives. Mora you can buy for +-7euro while cheapest crap filleting knife will be around 5. For using on the boat i would recommend floating knife (i'm using fiskars, but seen some cheap floating filleters - they usually have bulky handle with orange/red cap).
If you into bigger fish some moras can be too short - ie for removing skin from bigger fish i use very long rapala teflon coated knive (but it is +- 30cm long and it is rubbish for general filleting as it is too long and too fragile). so generally i have 3 knives on me: 1 for boat (floating) 1 for filleting on shore (mora) and 1 for removing skin from pollock/cod.
floating comes handy for mackerel etc when you have full hands of guts etc i found every 2nd trip i would non intentionally throw my knife into the sea along with guts.

skipking

i bought a filleting knife at the midland game fair in the uk. it has a flexible blade and a sharpener built into the
sheath it is a gerber. so sharp it will cut paper.

ronn

I popped into Sweeney o rourke catering suppliers looking for a nice knife for removing pidgeon breasts, picked up a nice small bladed paring knife for €6. There's no sheath on it that's the only down side to it,
They've hundreds of job specific knives on display, worth a look if your near Dublin and they'd be helpful aswell,

I like the look of the mora knives and the case, anybody use the mora on rabbits??

MarcinG

I do use mora on rabits. I have orange one (ranger?)as it is easy to find but couldnt resist and bought another grey one just as a backup.
I like to think about myself as good on sharpening knives so i retouch it every couple of rabbits. So far it worked on abaut fifteen and still have no problem slicing belly open by slightliest touch so i dont cut guts and spill them all over.