Cuts like a ...

Red Monster

Red Monster

Well-Known Member
Oh the shark has pretty teeth, dear
And he shows them pearly white
Just a jack knife has MacHeath, dear
And he keeps it out of sight

To amuse myself during these winter months, and in anticipation of warmer days spent spinning baits for springs, I have been conducting research on various fishy topics and while doing so just recently discovered how little I know about knives and sharpeners.
Naturally, I thought to ask the guys on this form. I thought to myself, “Hell, those guys have probably forgotten more about fishing than I will ever know! Hmmm… I guess beer and Alzheimer’s can have that effect.”

In any event, you guys may look sharp in your Grady’s and Whaler’s and Bayliners (and No-Namers?) when you go fishing, but what about your knives? What kind of knives and sharpeners do you use? Which ones work the best? How much money should a guy spend on which knives? How many different knives do you carry? Do you use a bone knife as well as a fillet knife?

I found lots of knives and sharpeners on the Internet; they come in all shapes and colors and sizes and prices. I especially liked the Ray Rogers custom fillet knives, but the price ($250 to $350 U.S.) was a bit of an issue for me at this time. http://www.rayrogers.com/fillet1.htm

Likewise the Syderco Sharpmaker looked like a humdinger of sharpener, but it retails for about $85 plus tax in Canada. http://spyderco.com/catalog/list.php?genre=sharpener&offset=11&per_page=10

At Salmon University.Com two knives were recommended: the Dexter-Russell model S133-8, and the Forschner model 40613, worth about $20 US. http://www.salmonuniversity.com/ol_htfs_pick_right_equip.html

Also recommended at Salmon University was the Edgemaker sharpener. http://edgemaker.com/

So guys, what are your cutting edge thoughts?

<img src=icon_smile_cool.gif border=0 align=middle>

Remember, it's called "fishing," not "catching."
 
Can't remember brand name. I like a fillet knife, good stainless steel, with a metal spoon on the end (squared off edges on the spoon) and wood handle. Commercial salmon fisherman use them and you can find them for about $50-60 at Trotac in Victoria or Nikka in Vancouver. Don't go cheap or they rust, do need to go $100 plus either.
 
I have used the Lanskey knife sharpener kit for years and the way its set up with 4 different angles to choose from and the types of knives and the work you expect of them will compliment each other; I got the 3 carborundum stones in coarse,medium and fine ceramic and 2 diamond grit in medium and fine which covers all the kinds of edges and steels I would work with.
As for a particular brand of knife it in my opinion does not really matter except in the respect of a soft steel for a quick edge or going to the various SS steels from 440 and up which are hard and hold an edge longer but require that you invest in the diamond grit stone for the sharpening kit to put a proper edge on a hard steel.
While working in the Paper industry I was able to learn from our slitter grinders the proper technique for sharpening knifes of the regular style; and circular, all of which meant setting the shoulder of the edge up first then finishing on the one side to maximize the cutting edge, the only other way of course is to hollow grind your edge but that goes beyond the question you posed for this forum and would not be convenient in packing around with you for instant use right ?
I take it the question was posed for use on board a boat or the ability to have it handy when needed.

AL
 
I have your basic rapala filet knife which works decently and a cheap hacker boat knife. The filet knife is used only for fileting and the boat knife for everything else you don't want to use a good knife for.

For sharpening I use a hard felt wheel on my grinder and a hard abrasive cutting compound. It puts a keen edge with a mirror shine in one pass per side. Then I strop it on a piece of leather with a bit of the paste rubbed in. Quick and painless - it takes about a minute for a razor edge. The radius of the wheel gives a nice hollow ground edge as well.

Obviously a grinder is not a handy thing on a boat, so for a field touch up I use a one pass sharpener from Lee Valley tools.
http://www.leevalley.com/wood/page.aspx?c=1&p=32995&cat=1,43072,43079

Cheers

Bob
 
Two decent quality stainless steel fillets w/ a diamond 'pull through' sharpener is what I get by with. One small for cut plugs and a lg one for takin' care of business <img src=icon_smile_big.gif border=0 align=middle>.

Some like it rough...
Others just puke!.
Mr. Dean
 
quote: Oh the shark has pretty teeth, dear
And he shows them pearly white
Just a jack knife has MacHeath, dear
And he keeps it out of sight.....
Click to expand...

You're into the whisky again???

Some like it rough...
Others just puke!.
Mr. Dean
 
When the shark bites with his teeth, dear
Scarlet billows start to spread
Fancy gloves though wears MacHeath, dear
So there's not a trace of red

On the sidewalk, Sunday morning
Lies a body oozing life
Someone's sneaking round the corner
Is the someone Mack the knife?

<img src=icon_smile_big.gif border=0 align=middle>

Remember, it's called "fishing," not "catching."
 
YES!!!!! well I dont use any of the knives metioned too expensive. me being a chef by trade I use a simple 8 inch flexable boning knive from russel foods about 15 bucks and s/s and all I use is a scotty knife sharpener for fileting halibut when I do it. There very good quality for what you get and they hold an edge well and if I loose damn out 15 bucks.
For salmon I have a 14 inch knife that is very stiff and filet a 30 lb salmon with one slice down the back bone flip it over and do the other side done in about 30 seconds and thats how we do it up at the lodge also.

Good luck Wolf
 
Oh, the line forms on the right, babe
Now that Macky’s back in town.


Thanks for the feedback, folks. I finally decided on a Buck knife to fillet big springs.

http://www.buckknives.com/catalog/detail/237/225

And I also bought a Frosts to clean with. The spoon on the end should work better then my sore fingers.

http://www.frosts.se/bilder/fiskeri/9152/9152p.gif

As for sharpeners, I bought the pull-through type at LeeValley and a Scotty type too, but the art of sharpening a knife properly with a stone or other more sophisticated device will have to wait.

I also got a glove while I was at it, although I've never used one. Better safe than sorry I guess.




Remember, it's called "fishing," not "catching."
 
quote:
I have heard many great things about the kershaw 1240 seven step adjustable unit.My buddy has one, and i want one! I have used it and it is almost too sharp! The adjustable blade comes out of the handle for easy cleaning and is very handy for filleting Halibut.

http://www.kershawknives.com/large.htm
Click to expand...

I have a Kershaw fillet knife which I love

Jason
 
I use the commercial style with wood handle and spoon previously mentioned. For filleting big fish I found a brazilian blade at Liquidation world for about $20. It's Very stiff, which is excellent for big springs.
T2
 
definately check out the kershaw line...the website was previously posted

siwash
 
I have used the same Scotty sharpener for years only realized after looking at there web site that you can rotate the sharpening blades.
Its great sharpens like new.
I also have the lansky system but it is a bet of a hassle to use.
Davie
 
I used to make a living making knives back in the 80's,I was Canada's first couple of members of The Knifemakers Guild.

A knife used on a boat on this coast is facing the harshest conditions possible. There are several qualities that any knife steel can offer;

1)stain resistance
2)edge holding ablity
3)toughness (ability to resist chiping or lack of brittleness)
4)Flex

You can spend a lot of money on knife, the objective is to determine how many of these qualities you need for the job at hand. The Frost knives on the market today offer good value.No matter what knife brand you choose the bevel on the edge is everything. A short chisel like bevel well be though in the face of bone but will not cut s... A long bevel will cut like a razor.Some of the fixed sharpeners like lanskey will give you a perfect bevel for all around use, it may be better to lenthen that bevel for this type of knife.Once you have a sharp bevel, maintaining the edge with ceramic, diamond, stones, etc, will be up to the individual and the type of steel used. The biggest tip I can give is to lenthen the bevel.

BROKENROD
WEST COAST FREEK
 
I folks what works well for me is a gatco sharpener it's like the other type you mentioned. 4 seperate stones on a that fit an angled slot different slots for different knives.and a steel to keep an edge.2 knives 6 and 10 inch blades.both gerbers.The sharpener is about 20.00.

thanks the runt
 
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