Author Topic: Kitchen Knives  (Read 25014 times)

Offline tschmidlin

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Re: Kitchen Knives
« Reply #90 on: October 13, 2011, 12:02:13 AM »
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?
Tom Schmidlin

Offline MDixon

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Re: Kitchen Knives
« Reply #91 on: October 13, 2011, 12:41:11 AM »
I think mine came from Gander Mtn, I'm sure there are betters, but it works great.
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Offline Pinski

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Re: Kitchen Knives
« Reply #92 on: October 13, 2011, 12:43:44 AM »
I've had my Henckels for 22 years, Rapala is my go-to backup.
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Offline punatic

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Re: Kitchen Knives
« Reply #93 on: October 13, 2011, 03:14:12 AM »
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.
« Last Edit: October 13, 2011, 03:18:14 AM by punatic »
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Offline tschmidlin

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Re: Kitchen Knives
« Reply #94 on: October 13, 2011, 04:47:00 AM »
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.
Tom Schmidlin

Offline 1vertical

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Re: Kitchen Knives
« Reply #95 on: October 13, 2011, 05:11:15 AM »
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.
« Last Edit: October 13, 2011, 04:00:15 PM by 1vertical »
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Offline denny

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Re: Kitchen Knives
« Reply #96 on: October 13, 2011, 03:42:55 PM »
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.
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Offline tschmidlin

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Re: Kitchen Knives
« Reply #97 on: October 13, 2011, 04:13:00 PM »
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.
Tom Schmidlin

Offline denny

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Re: Kitchen Knives
« Reply #98 on: October 13, 2011, 05:06:38 PM »
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.
Life begins at 60.....1.060, that is!

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Offline punatic

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Re: Kitchen Knives
« Reply #99 on: October 13, 2011, 06:35:16 PM »
Chef's knives are less than ideal for cleaning fish.  They do well for parts of the job (heavy cutting).
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Offline denny

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Re: Kitchen Knives
« Reply #100 on: October 13, 2011, 07:05:58 PM »
Chef's knives are less than ideal for cleaning fish.

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

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Re: Kitchen Knives
« Reply #101 on: October 13, 2011, 08:09:07 PM »
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)
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Offline denny

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Re: Kitchen Knives
« Reply #102 on: October 13, 2011, 09:43:43 PM »
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.
Life begins at 60.....1.060, that is!

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline punatic

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Re: Kitchen Knives
« Reply #103 on: October 13, 2011, 10:31:35 PM »
Now THIS is knife porn  (note the street address):

Randall Made Knives
« Last Edit: October 13, 2011, 10:33:36 PM by punatic »
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Offline dbeechum

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Re: Kitchen Knives
« Reply #104 on: October 13, 2011, 11:14:57 PM »
(note the street address):

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