What Fillet Knife Do You Use On Large Salmon/Trout?

[Todd in NY]

What Fillet Knife Do You Use On Large Salmon/Trout?

I'm curious to hear what fillet knives everyone uses on their large fish. A 7" fillet knife is ok for smaller fish but on bigger fish they just don't seem to "cut" it.

 

List which knife you use, whether it is electric or not. Thanks for your feedback!

[pvelyk]

I keep two knifes on the boat and a sharpener.

Dexter Russell S138PCP Sani-Safe Wide 8" Fillet Knife

Update International KP-10 High Carbon Stainless Steel Cimeter Knife, 10-Inch

 

At the time both together cost under $35 on Amazon and have held up really well and between them handle all the different size fish we decide to keep.

Edited August 31, 2017 by pvelyk

[Todd in NY]

11 minutes ago, pvelyk said:

I keep two knifes on the boat and a sharpener.

Dexter Russell S138PCP Sani-Safe Wide 8" Fillet Knife

Update International KP-10 High Carbon Stainless Steel Cimeter Knife, 10-Inch

 

At the time both together cost under $35 on Amazon and have held up really well and between them handle all the different size fish we decide to keep.

 

Those knives look like a good choice, thanks for sharing!

[bout time]

Forschner 12" Cimeter Knife. Best I've used. Hundreds of fish later and still holds an edge as new. Perfect size for larger salmon and filets easily


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[Todd in NY]

Thanks for the info bout time!

[skipper19]

7 inch is all I've ever needed on any size salmon. Butterfly method of fillet is all I do. Not everyone wants to spend the time, but if you want boneless and no guts spilled on the meat, it makes the meal taste much better. 7 inch Dexter Russel, and A very flexible 7 inch shrade for skinning and pin bone removal

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but it does buy horsepower....
I've never seen a sad person in a boat haulin' A$$...!

[Todd in NY]

Thanks skipper19. A 7" is all I've ever used too, because that's all the local stores sell. The last knife I bought has worked well all year, it's a 7" KVD.

55 minutes ago, skipper19 said:

 

Edited September 1, 2017 by Todd in NY

[G-Daddy]

I use a victorinox 10" breaking knife. Holds an edge and is a great tool for the job. https://www.amazon.com/gp/aw/d/B0019WSLHC/ref=mp_s_a_1_2?ie=UTF8&qid=1504264971&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=victorinox+10+inch+knife&dpPl=1&dpID=317uwrQASeL&ref=plSrch


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[jimski2]

Cutco, made in Olean, NY. Razor sharp with lifetime care.


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[Sk8man]

I use both the large Victorinox and the Dexter-Russell for salmon (when or if I keep them) and a 7 inch Rapala for smaller fish and I frequently sharpen the Rapala. The electric is reserved for perch and walleyes.

Edited September 1, 2017 by Sk8man

[buckboardjr]

You can cut the belly meat away first which reduces the the length knife you need

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[Outfront]

I second the victorianox, has the stiffness to power through ribs and holds a great edge

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[Sk8man]

I also avoid the fatty areas near the spine and belly because that is where most of the potential contaminants are stored and I remove the greyish lateral line material as well during the filleting as it is an area where the strong taste comes from. Bleeding the fish soon after catching them also helps reduce the strength of the taste.

Edited September 1, 2017 by Sk8man

[Tim Bromund]

Forschner 12" Cimeter Knife. Best I've used. Hundreds of fish later and still holds an edge as new. Perfect size for larger salmon and filets easily


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^^^ What he said!!^^^


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[Todd in NY]

Thanks for all the feedback and the links! There appears to be some great choices if you know where to look and what to look for.

[LakerTaker]

I use a 9" Kershaw, 9" Browning, and a 7" Rapala. Kershaw is a decent knife for the money. I've never owned an expensive one, but haven't needed to.


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[jimski2]

The North Pacific Commercial salmon trollers have a drain box on the stern of their boats to drain the blood away before they clean and ice their catch. They receive top dollar for their salmon with excellent handling of their catch. They bleed, clean and ice their catch as soon as it is landed.


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[jimski2]

Watch the u tube show "pressure bleeding salmon on the Taku".


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[buckboardjr]

The North Pacific Commercial salmon trollers have a drain box on the stern of their boats to drain the blood away before they clean and ice their catch. They receive top dollar for their salmon with excellent handling of their catch. They bleed, clean and ice their catch as soon as it is landed.


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I hang all my fish over the side and gut them before they go in to the fish cooler. Mainly to make filleting on newspapers at camp cleaner. I have ropes with 2 loops to help facilitate this.

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[thork9]

Nook up BUBBA knife the best carbon steel, super sharp in many sizes.

[LakerTaker]

Nook up BUBBA knife the best carbon steel, super sharp in many sizes.

I've been meaning to try that one.


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[dvdegeorge]

On 9/1/2017 at 7:44 AM, jimski2 said:

Cutco, made in Olean, NY. Razor sharp with lifetime care.


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Yup

[r5dogs]

Forschner 12" Cimeter Knife. Best I have used.

[CaptDennis]

I use the Williamson marttiini 12" knife. It's a cheap knife, only cost me around 25 bucks. I've had it for 2 years and only sharpened it once. I own a charter so it's cut up a lot of fish I'm blown away by the quality for the price


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[Trouthunter]

Bubba Blade