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11-20-2010, 04:06 PM
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#1 |
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Member
Join Date: Aug 2010
Location: Poway, CA
Posts: 54
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Nice, thanks guys.....
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11-20-2010, 07:06 PM
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#2 |
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Senior Member
Join Date: Mar 2005
Location: Richland Oregon
Posts: 1,547
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I second the Forschner knives. You'll find most of us who have worked on sportboats will recommend these or Dexter Russell. I like the Forschner's more because the fit my hand better but both blades are good.
I use a 6" for yellows,seabass, and tuna and an 8" for bass and such. I will go 8" or 10" on big big tuna though. I find that the 6" knife works better for outlining than the larger knives as it is almost all tip. Also I do not use "fillet knives" but Narrow Breaking knives.
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CJ Siebler 
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11-21-2010, 08:51 AM
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#3 |
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Senior Member
Join Date: Nov 2008
Location: San Diego
Posts: 134
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Dexter Russels are now Chef's review (at least at Smart and Final) I have an 8 inch boning and an 8 inch fillet. Both retail for less than $10. I do the bulk of my cutting with these, then I can preserve a really sharp edge on my better fillet knife for final trim/ skinning etc.
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