I've been looking for some new filet knives. I'm tired of resharpening the standard Rapalas everytime I do a few northerns. Do any of you have any experience with the older Bucks and the newer ones? What type of steel was used in each? Ease of sharpening? Thanks!
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Buck filet knives? Your experience?
- Thread starter puukko
- Start date
- Joined
- May 7, 2004
- Messages
- 603
I have used a 123 Lakemate for what seems like ever. It is a real beauty, flexible and easy to sharpen though I havent needed to sharpen it more than a couple of times in the last 20 or so years. It has filleted everything from big boney pike to little rock bass for the smoker. One of the two knives that made me first love Buck.
I have the ocean fillet.
I use a Northern tool sharpening thingie.. Fits on your finger like a ring..
The Buck stays plenty sharp and works well.Nice and flexible.
I'm not sure of the steel ? 420B ? probably.
You need allot of flex so dont expect a really stay sharp type steel.
Just keep a handy sharpener in the box.
Rapalas are junk.
Gerber used to make a good folding fillet.
My kid still has it.. 20 years later.
I use a Northern tool sharpening thingie.. Fits on your finger like a ring..
The Buck stays plenty sharp and works well.Nice and flexible.
I'm not sure of the steel ? 420B ? probably.
You need allot of flex so dont expect a really stay sharp type steel.
Just keep a handy sharpener in the box.
Rapalas are junk.
Gerber used to make a good folding fillet.
My kid still has it.. 20 years later.
- Joined
- Mar 15, 2000
- Messages
- 45,835
You can still expect "stay sharp" steel in a flexible fillet knife. Dexter Russell, for example, uses a high carbon stainless that is the choice of most commercial fisherman. If you make your living cleaning fish, you want a knife that'll stay sharp.
As for the Bucks, I don't know. I have a lot of fillet knives, but a Buck is not among them.
As for the Bucks, I don't know. I have a lot of fillet knives, but a Buck is not among them.
Russels are nice.. Depends on the fish.
We usually fillet and then remove the skin and his blades are not wide enough for the job.
Removing the skin from mahi and tuna must be quick( thorough) and done skin down on the cutting board.
(Knife gets pressured beteen the skin and the board)
We use F. Dicks with a curved tip.
Now.. I'm talking 5-30 lb fish.
The Russel is nice on trout, cats, farmed striper, and such...1 1/2 -3 lb fish.
LOL..
Ya need a BUNCH of different ones.
For the Weekend Warriors.. get you a couple of Bucks, for a few buck$...
If you really want to fillet... get you a rastamon from the Bahamas. They can fillet a fish, with a chainsaw, while he is still fighting ! STONED ! and on Rum !
( Reminds me of a certain Chucklez Norris fan around here.. lol)
Cold front on the way !
SHRIMPING TIME :thumbup: .. Sat night !
B There !
We usually fillet and then remove the skin and his blades are not wide enough for the job.
Removing the skin from mahi and tuna must be quick( thorough) and done skin down on the cutting board.
(Knife gets pressured beteen the skin and the board)
We use F. Dicks with a curved tip.
Now.. I'm talking 5-30 lb fish.
The Russel is nice on trout, cats, farmed striper, and such...1 1/2 -3 lb fish.
LOL..
Ya need a BUNCH of different ones.
For the Weekend Warriors.. get you a couple of Bucks, for a few buck$...
If you really want to fillet... get you a rastamon from the Bahamas. They can fillet a fish, with a chainsaw, while he is still fighting ! STONED ! and on Rum !
( Reminds me of a certain Chucklez Norris fan around here.. lol)
Cold front on the way !
SHRIMPING TIME :thumbup: .. Sat night !
B There !