[tschmidlin]

Does anyone have a favorite filet knife they'd recommend?  I've got a 50lb box of Coho fresh (well, frozen) from Alaska that I need to get ready for the smoker.  I think I need a nice flexible one at least 7" long.

I've used Rapala filet knives for 35 years. LOTS of fish filleted. No issues and reasonably priced.
I like these grippy handles:
http://www.rapala.com/products/knives/soft_grip_fillet/

Awesome, thanks for the recommendation.

Any others?

[MDixon]

I think mine came from Gander Mtn, I'm sure there are betters, but it works great.

[Pinski]

I've had my Henckels for 22 years, Rapala is my go-to backup.

[punatic]

This is my goto fillet knife for quite a while now.  Kinda pricey up front, but has worked out to cost about $6.70 per year (so far).  Shows no signs of slowing down.  (I clean fish several times a week)



7" Wusthof Grand Prix II

I am a knifephile.  I like quality.  Not all well made knives are expensive, although most are.  Not all expensive knives are well made.

I'm paticularly fond of Solingen rostfrei for my kitchen.

[tschmidlin]

I decided to order the rapala, we'll see how that goes.  For $15 and as many people as recommend them, I figure it's worth it.  I might spring for another one some other time, but this should get me through that box of salmon.

[1vertical]

When I get into filet on some trout, (salmanoid) I had such good luck with 2
knives....one was an el cheepo electric that I use to cut thru the coarse work,
then I would swap over to the rapala for the fine detail work like the "Y" bones
on the ribs and any skinning.  Catfish and bass and seafood are another animal,
but that dang ole cheepo electric sure makes short work of a big cleaning job.

Edit: That was a Black & Decker electric btw.

[denny]

If you get Cook's Illustrated,  the current issue has reviews and recommendations for Kitchen knives.  The $29.95 Forschner chef's knife is the winner against knives costing over 3x as much.

[tschmidlin]

If you get Cook's Illustrated,  the current issue has reviews and recommendations for Kitchen knives.  The $29.95 Forschner chef's knife is the winner against knives costing over 3x as much.

They've been recommending that knife for years.  If I needed another chef's knife, I'd consider it for sure.

[denny]

If you get Cook's Illustrated,  the current issue has reviews and recommendations for Kitchen knives.  The $29.95 Forschner chef's knife is the winner against knives costing over 3x as much.

They've been recommending that knife for years.  If I needed another chef's knife, I'd consider it for sure.

Yep, I bought min on their recommendation a couple years back.

[punatic]

Chef's knives are less than ideal for cleaning fish.  They do well for parts of the job (heavy cutting).

[denny]

Chef's knives are less than ideal for cleaning fish.

Which is why CI recommended a very inexpensive Forschner boning knife, too.

[punatic]

I'm not overly fond of Victorinox knives.  They are good knives, no doubt, but I like knives with a little more heft to them.

(Victorinox makes Forschner)

[denny]

I'm not overly fond of Victorinox knives.  They are good knives, no doubt, but I like knives with a little more heft to them.

(Victorinox makes Forschner)

Yep, I know bout the manufacturer.  And I understand what you're saying about heft.  It was one of the first things I noticed about them, and CI even mentions it.  But once I adjusted to it, I loved them.

[punatic]

Now THIS is knife porn  (note the street address):

Randall Made Knives

[dbeechum]

(note the street address):

You may have had to live in Orlando to get that bit of humor.