05-28-2015, 08:52 PM
[#0000ff]Most serious anglers have more than one "pole". And those of us who keep and consume at least some of the catch usually have more than one knife. Unless you are only filleting one species of a standard size you will likely benefit from having an assortment of knives to handle the different cleaning chores you will encounter through the year.
I have experienced working on commercial and sport fishing boats...where being able to swing a blade was vital to proper fish cleaning. And I usually kept a small rack with several knives of different lengths, thicknesses and degrees of flexibility. All had their uses.
Since I retired in Utah I use mostly an electric knife for slabbing, skinning and rough trimming. But I also keep and use several other "standard" knives for specialized chores...like fine trimming and rib cage slicing.
More important than what you use is how you use it. If you know how to operate a good regular fillet knife you can usually do fine on most Utah species. But for fighting through heavy rib bones on some larger species you will wear yourself out and dull your knife in the process. Can't beat a good powerful electric with a good set of blades.
In addition to a bunch of knives I keep in my own special drawer at home, I have a traveling fish processing bag with two electrics...both American Angler. One is 110 volt for use when power is available. The other is a 12 volt with a motor that is almost as powerful as the 110. Then I have a couple of big heavy-bladed butcher knives and several sizes of the old Rapala wood handled knives. Oldie but goodies. Then there are variety of other small blade knives for fine trimming, etc. I don't use them all...all the time...but it is good to have what you need when you need it.
[inline "BOARD AND KNIVES.JPG"]
[/#0000ff]
[signature]
I have experienced working on commercial and sport fishing boats...where being able to swing a blade was vital to proper fish cleaning. And I usually kept a small rack with several knives of different lengths, thicknesses and degrees of flexibility. All had their uses.
Since I retired in Utah I use mostly an electric knife for slabbing, skinning and rough trimming. But I also keep and use several other "standard" knives for specialized chores...like fine trimming and rib cage slicing.
More important than what you use is how you use it. If you know how to operate a good regular fillet knife you can usually do fine on most Utah species. But for fighting through heavy rib bones on some larger species you will wear yourself out and dull your knife in the process. Can't beat a good powerful electric with a good set of blades.
In addition to a bunch of knives I keep in my own special drawer at home, I have a traveling fish processing bag with two electrics...both American Angler. One is 110 volt for use when power is available. The other is a 12 volt with a motor that is almost as powerful as the 110. Then I have a couple of big heavy-bladed butcher knives and several sizes of the old Rapala wood handled knives. Oldie but goodies. Then there are variety of other small blade knives for fine trimming, etc. I don't use them all...all the time...but it is good to have what you need when you need it.
[inline "BOARD AND KNIVES.JPG"]
[/#0000ff]
[signature]