I do a bit of both. But I got a Rapala electric knife and am going to give it a go on my next pile of fish.
Agreed. Dispense with the sushi style prep and you can blow through 'em pretty quick though. This dude is going slow for demo, but still the actual fillet part is about 1 min long. It's the thickness of the knife (approx 1/4") and associated weight that blasts through bone so well.
watched a vid of a processing plant filleting Atlantic Salmon. Showed me all the things i was doing wrong. made the changes and what a difference. no electric knife needed, just technique.
I don't cut through bone hardly ever and my blades seemed to still lose their edge after just a couple rockfish. I thought I had decent blades but maybe not.True, but if one learns to fillet properly there is no blasting through bones
But ya, if you're gonna cut through ribs a thicker blade definitely does help
www.gerbergear.com
I don't cut through bone hardly ever and my blades seemed to still lose their edge after just a couple rockfish. I thought I had decent blades but maybe not.
This is my primary knife
Controller 10" - Salt | Gerber
The Controller 10" Saltwater Fillet Knife is designed for clean, smooth cuts with a flexible blade that provides just the right amount of give. Pick one up today.
www.knifemerchant.com
I think my issue more is that I cut around the bones, but might put too much pressure on the blade while I'm using the ribs/bones as a "stop" if that makes sense. I think the constant running of the blade over them like that makes it lose its edge way too quick. So probably just a technique thing.I have zero experience with that knife. In fact that link is the first time I can recall seeing one. Something definitely seems off if it's dulling that quickly. Any halfway decent blade should be able to get through more than just a few fish without dulling like that.
When I decked I use these blades exclusively. I'd say 75-80 percent of all deckhands here use them today. My deckhand cuts 50-60 bottomfish per trip with his, only taking a few swipes on a hone every 10 fish or so. I used to keep two of them onboard, one for rockfish and one for lings. I'd never touch em up on the water, just put them on the Worksharp after every other trip.
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Like most things fillet knives are a lot of personal preference of course, but the Dexter "Woody" is king as far as I'm concerned. I own probably 50 fillet knives if not more. Just kinda like them I guess, but Woody is the only blade I actually use for any fish except tuna.
It's all about context, and your definition of proper. If I were a deckhand having busted my ass all day long, then having to clean everybody's fish while on a boat bouncing off swell on the way back to port, my goals would be different. For my family I want presentation ready fillets, and to conserve all the meat possible. Bonus that I enjoy the fillet process. I didn't enjoy it so much until I got away from the flexible knives.True, but if one learns to fillet properly there is no blasting through bones
Dexter Butcher is the one i use the most after watching that vid on the commercial guy in Sweden going through one fish after another. cutting the big bones is no big deal as you come back and take them out after you separate the two halves from the spine.
Cordless? Brand? (A few years ago I watched a guy filet walleye with an electric knife, I don't know why I didn't go buy one that same day.)
It's a corded Rapala. The cordless ones didn't have favorable reviews, especially for big batches.
Salmon too?
