I usually try to read up before asking but I'm not finding much on the making of a Salmon Fillet knife. I've been using 440c lately and want to stay with same but looking for advice on taper, curvature, thickness/flex. Mostly cutting tail to head fillets. It's for a friend so I could use some advise from someone that uses one as to what characteristics might make it enjoyable to use. Thanks for your info and time. JamesganginAlaska
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Fillet knife for 20lb-50lb salmon
- Thread starter jamesgang
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jamesgang,
I am not a maker but as a salmon fisherman here is what I prefer in a fillet knife. I prefer a stiffer blade with very little flex or none at all and I can still remove the skin with no problems. I like my blades between 7 and 9 inches in length and I would love to have one with a wider blade versus the typical narrow blade found on most common fillet knives. I really like a full flat ground blade. I'm not to picky on steels because I have both carbon and stainless steel fillet knives. I have around 10 fillet knives and I'm still looking for the perfect one for me.
I am not a maker but as a salmon fisherman here is what I prefer in a fillet knife. I prefer a stiffer blade with very little flex or none at all and I can still remove the skin with no problems. I like my blades between 7 and 9 inches in length and I would love to have one with a wider blade versus the typical narrow blade found on most common fillet knives. I really like a full flat ground blade. I'm not to picky on steels because I have both carbon and stainless steel fillet knives. I have around 10 fillet knives and I'm still looking for the perfect one for me.
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The city 1.5 hours north of us claims to be the Salmon Capital of the World. My favourite knife maker up there makes these very cool knives for the fishermen there:
http://sandstormknives.com/custom-knives/custom-fishing-knives/
I don't have one of his fishing knives, but I have a custom chef's knife and hunting knife and they are fantastic.
http://sandstormknives.com/custom-knives/custom-fishing-knives/
I don't have one of his fishing knives, but I have a custom chef's knife and hunting knife and they are fantastic.
From a practical standpoint, for a large salmon, it would be hard to beat a 10 inch breaking knife.
My go to knife for silvers and sockeye salmon (which are 10-15 pounds) is an F. Dick 8 inch breaking knife. This is it, though I think I bought it at Mad Cow Cutlery.
My go to knife for silvers and sockeye salmon (which are 10-15 pounds) is an F. Dick 8 inch breaking knife. This is it, though I think I bought it at Mad Cow Cutlery.
Filleting a large fish with a chef knife, tried it once it worked great!!! ....A chef knife works best if the knife is thinner than average and the front third of knife is flexible, sharp and steeled in between cuts . Check out this vid it's a little gory and he could have been a more careful but it worked for me. YouTube https://youtu.be/fsxYGMvn95g
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From a practical standpoint, for a large salmon, it would be hard to beat a 10 inch breaking knife.
My go to knife for silvers and sockeye salmon (which are 10-15 pounds) is an F. Dick 8 inch breaking knife. This is it, though I think I bought it at Mad Cow Cutlery.
The Dexter-Russel Sani-Safe line, Cimeter in 9", Run you about $40.00 Made in the USA. Make your own simple sheath. Its not a $300 -$600 custom, but when I comes to a boat knife, inexpensive and easily replaceable are good things.