Best Fillet Knives for Fish

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Choosing the right fillet knife for the fish you catch and consume is almost as important as picking the right lure (well maybe not that important!) BUT you don't want waste your hard earned catch by butchering it. In this video I talk about my favorite fillet knives and the fish I like to clean with each. I also talk about my favorite sharpener for these blades.
Knives & accessories featured in this Video:
- CRKT Big Eddy www.crkt.com/big-eddy.html
- Victorinox Boning Knife amzn.to/3g13aRX
- Victorinox Fillet Knife amzn.to/3lVz46h
- Victorinox Cimeter w/Granton Edge amzn.to/3iH01s6
- Mr. Twister Electric Fisherman amzn.to/3lXOg2y
- Magic Fish Scaler amzn.to/3jTdpsv
- Chef's Choice Trizor XV (updated model of what I use) amzn.to/3fZTkjk
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Опубликовано:

16 июн 2024

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Комментарии : 47

@stingray4540 2 года назад

Always used the good ole Finish Marttiini, either the Rapala or the Normark my grandfather left me.

@jkramer5512 2 года назад

I was a butcher for years and we always had Victorinox and/or Dexter knives and that's what I'm used to so I've got both of those for processing fish. How about a video on canning...I see all of your goodies in the background!

@waynecollins7929 2 года назад

He has a video on canned lightly smoked salmon, it's very informative and covers the entire process

@NorthwestOpenSeason 2 года назад

I’ve been using the same 9” Dexter I used when I worked in Alaska over 20 years ago. It’s been a great knife and it’s filleted probably close to a 1000 salmon, halibut and rockfish. I recently bought a Bubba Blade 12” because I wanted a longer blade to cut through a deep chinook, and I’ve been really happy with it. I use a Hunter Honer which works great as long as you don’t lose your edge. I almost bought a Victorinox, but honestly I could probably own 15-20 fillet knives and love them all for different applications. Thanks for sharing your faves Tyler.

@jonnyrajala2492 2 года назад

As always, great content. I learn so much from you. Thank you. I would be interested in videos of how you like to process each species of fish.

@steveschwab922 2 года назад

Great review of your processing knives and sharpening process!

@boattothebelly 2 года назад

It’s amazing to me that when you put out different content it feels like you’ve been following my Amazon searches 😳 Love these knives as I’ve used them but don’t own any yet. That will change soon I have a feeling.

@NorthwestGigabyte 2 года назад

I have the same sharpener and love it. I used to use wet stones and after practice they get a slightly better edge, but it's so much easier to run them through the electric sharpener every other time you use the knife.

@kayakangler7683 2 года назад

Accidentally left my Victorinox and Bubbablade knives at home on my trip to Eastern Washington last week. Ended up buying a $15 Rapala knife that did a decent job, but the knives at home are tiers above.

@pdxfisher1 2 года назад

Great video! I like the Bubba blade knives because I have big hands and the handle on those knives fills it my hand and gives me a nice secure grip. I do use the same sharpener as you and I love it. I redid the angle on almost all of my kitchen knives to 15 degrees (except for the heavy duty stuff like my cleaver).

@karennorthrop2293 2 года назад

I've got 65 years experience cleaning fish and big game and have used most sharpening tools, including Chefs Choice and Worksharp. My favorite for quick and effective sharpening is still the giant Arkansas Sharpener Superstick ceramic rod, along with the Idahone Superaser Fibrous Cleaning Block, both available from Amazon. I'm going 10 years pn the ceramic rod, thanks to the cleaning action of the eraser. Gary Northrop

@johnhoover6279 2 года назад

Great vid, informative and to the point. Thank you!

@dougivan100 2 года назад

Love the Victronics, they also make a long slicer in the Granton edge that is great for skinning fish like halibut oh and slicing bread if you're into that sort of thing

@mallyallygramps 2 года назад

I've used Victoinox knives (the Swiss Army Knife people) for years on big game and general kitchen use. They're hard to beat for the price. One of our local butcher shops used them and also sold them, which is how I happened upon them. I am going to add an electric for perch this coming season. I'm going to have to try my boning knives on larger fish if I'm lucky enough to catch a few.

@ryanclark1841 2 года назад

I love my crkt big eddy. Was glad to here your thought on the chef's choice sharpener. I don't have a sharp knife on my kitchen as I suck at putting an edge on a blade. I was about to send my kitchen knives off for sharpening, maybe now I take a look at this sharpener

@spiltmilt 2 года назад

I was in the same boat. Tried Japanese wet stones but it was going to take me forever and a year to restore and sharpen them all. Professional sharpening of all my knives was going to cost twice what I paid for the Chef's Choice.

@billyharville7721 2 года назад

Great video, I am looking for a good sharping system. The Chef’s Choice looks perfect

@danwalker2090 2 года назад

The Big Eddy is discontinued but the Big Eddy II is available, with a slightly longer blade. I was able to purchase it for under $20 with shipping. It looks like the perfect knife for my needs.

@latetodagame1892 Год назад

That's a good looking pantry!

@spiltmilt Год назад

Thank you 🙏

@ShenpaiWasTaken 2 года назад

That's a really interesting descaler. I would be interested in seeing that in use. I use a cheap Berkley fillet knife I got from Fred Meyers a couple years ago. Works decently enough for me on trout/salmon, just gotta sharpen it every so often. Was like $20. (I can see it being a decent bit worse than your knives though)

@yourplayin 2 года назад

Based on the background in the video you know how to can. Do you have a video on the process? We have Kokanee that I’d like to can before they get freezer burn. Thank you!

@justincase8533 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ofq2-_pe4is.html

@oly884 2 года назад

Have you tried the worksharp sharpeners? I've had one for a while and they're a solid upgrade from the chefschoice unit I had!

@spiltmilt 2 года назад

I had one. I feel like I get a much better edge with the Chef's Choice.

@oly884 2 года назад

@@spiltmilt good to know, the worksharp does take a lot more work with changing the belts/etc. May need to look at that chefschoice for keeping in my camper. Keep up the great videos!

@grzegorzcooper1245 2 года назад

When you sharpening ...How do you hold the knife...vertical or at the angle ? Thanks.

@spiltmilt 2 года назад

You hold it vertical on this sharpener

@chriskennedy5726 2 года назад

When you use the knife sharpener do you pass it through on one side 30 times and then the other side 30 times or do you go one time on one side and one time on the other repetively? Also on the last stage do you wait till after you pass like for instance 30 times and then use that or you passing through that every time also. The honing part

@spiltmilt 2 года назад

Change sides. For honing just 5 or 6 alternating passes is all you need

@chriskennedy5726 2 года назад

@@spiltmilt thanks alot

@reallyrealrob4810 Год назад

I catch mostly rockfish (striper) and other inshore saltwater fish. I can't decide between the Victorinox 8" boning or fillet knife. What do you recommend?

@spiltmilt Год назад

I would say the fillet knife is going to be more appropriate. You may even need something larger depending on the size of the stripers you catch.

@pedalsteel5 2 года назад

stainless or regular steel ? thanks

@communicationiskey- 10 месяцев назад

Good video! From my experience with these sharpening electric machines, they cannot sharpen and reach the heel of the knife.

@lunchbox5825 2 года назад

Victorinox are great

@MichaelE.Douroux Год назад

I thought the Victorinox knives came from the factory with a 15° bevel (both sides)?

@spiltmilt Год назад

19 from the factory

@carsonmartin3714 2 года назад

So how do you ice your fish. When I do all the scales fall and yours didnt

@spiltmilt 2 года назад

I use ice packs.

@MrAcuta73 2 года назад

You missed a knife you owe it to yourself to try. And it's a completely different take on processing fish. A Japanese Deba. They do a fabulous job despite being completely opposite of the flexible blade idea in filleting. And they will easily go through spines, tails, heads, heavy rib bones, etc without switching knives. A Deba will cut baitfish all the way up to fairly large tuna. I have a 135mm and 165mm....the smaller would do pretty much everything, but for big salmon, tuna, or halibut the little larger knife is nicer. They also tend to sharpen more easily than Western style knives, though you have to learn to do it. Single bevels are....different. Someday I'll buy a Maguro for style points. ;)

@spiltmilt 2 года назад

I'll check those out. Thank you.

@jamescosimini8364 2 года назад

I really like double bevels with a more or less Scandi grind and a deba profile, sometimes with a bit of a swept up tip. That way you’ve got your choice of reference surfaces to work with, and they’re mirrored on both sides.

@MrAcuta73 2 года назад

@@jamescosimini8364 Somewhat agree...double bevel blades are more flexible in how you handle them, however I found learning to use a single bevel was easy and sharpening them once I learned the couple of tricks for doing so, was WAAAAY easier. I suck at sharpening knives, but I can spend 10 minutes on the stones with my traditional Japanese blades and make them ultra-scary sharp. One big downside I found to single bevel blades was I couldn't use a steel to touch up the edge, but a strop and some light cutting compound fixed that. Use it, clean it, strop it, wipe it, and put it away. Takes a few more seconds than slapping it with a steel, but not exactly a deal breaker.

@jamescosimini8364 2 года назад

@@MrAcuta73 that’s what I like about the Scandi grind; it’s like sharpening two shinogi without the uraoshi side. I keep an Idahone ceramic rod and a Trizact structured abrasive belt glued to a strip of Micarta for travel, and always have a bit of green compound to use with whatever cardboard I can find on site. If the steel and edge geometry are done right, there’s nothing like a quick strop for maintenance!

@jamescosimini8364 2 года назад

@@MrAcuta73 also you can use a ceramic rod on single bevels, just lay it down supported and think of it like a very, very narrow bench stone. Not ideal but it can get you running again in a pinch!