Now that the holidays are over, it's back to important things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives. Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem as
carbon steel knives aren't as flexible. I can't even find a CS boning
knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo? Please answer ASAP as I'm starting to pack now for my
May trip. (Actually, I'll un-pack from last year, launder the stuff and
re-pack.)

Tom Gardner wrote:

Now that the holidays are over, it's back to important things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives. Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem as
carbon steel knives aren't as flexible. I can't even find a CS boning
knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo? Please answer ASAP as I'm starting to pack now for my
May trip. (Actually, I'll un-pack from last year, launder the stuff and
re-pack.)


I bet one of those Vector batt-pack-inverter things you can get for like
$100 at Sam's would power a standard kitchen electric knife for quite a
while.

My primary kitchen knife is a Sabatier 8" chef's knife that used to
belong to my grandmother. It's CS and easily kept razor sharp. The CS
chef's knife does 75% of the kitchen duties, a new Sabatier SS paring
knife does 20% and a Henkel's serrated bread knife does the remaining
5%. That SS paring knife is also razor sharp so I'm not sure about your
idea that SS knives don't get or hold a real edge. Considering that
surgical scalpels are also SS I think it's probably that certain grades
of SS make lousy knives.

Pete C.

You might want to make your own from S-7 steel. Good flexibility, hard en ought to take an edge and hold it. Thin blanks
for any steel dealer, anyone can heat treat.
R. Wink

On Tue, 27 Dec 2005 03:34:39 GMT, "Tom Gardner" wrote:

Now that the holidays are over, it's back to important things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives. Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem as
carbon steel knives aren't as flexible. I can't even find a CS boning
knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo? Please answer ASAP as I'm starting to pack now for my
May trip. (Actually, I'll un-pack from last year, launder the stuff and
re-pack.)

On Tue, 27 Dec 2005 03:34:39 GMT, "Tom Gardner"
wrote:

Now that the holidays are over, it's back to important things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives. Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem as
carbon steel knives aren't as flexible. I can't even find a CS boning
knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo? Please answer ASAP as I'm starting to pack now for my
May trip. (Actually, I'll un-pack from last year, launder the stuff and
re-pack.)

Ask and you shall receive

http://www.cutleryandmore.com/details.asp?SKU=3162

Gunner

"Pax Americana is a philosophy. Hardly an empire.
Making sure other people play nice and dont kill each other (and us)
off in job lots is hardly empire building, particularly when you give
them self determination under "play nice" rules.

Think of it as having your older brother knock the **** out of you
for torturing the cat." Gunner

In article ,
"Tom Gardner" wrote:

Now that the holidays are over, it's back to important things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives. Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem as
carbon steel knives aren't as flexible. I can't even find a CS boning
knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo? Please answer ASAP as I'm starting to pack now for my
May trip. (Actually, I'll un-pack from last year, launder the stuff and
re-pack.)

Go to a restaurant supply dealer in your area that carries Forschner
knives.
They make a wide range of professional cutlery.
They make some knives in up to 10 different levels of stiffness
depending upon application.

These knives are not "stainless" just stain resistant.

Forschner knives hold an excellent edge.

--
"I love deadlines, especially the wooshing sound they make as
they fly by" - Douglas Adams

On Tue, 27 Dec 2005 08:39:16 GMT, Ernie Leimkuhler
wrote:

In article ,
"Tom Gardner" wrote:

Now that the holidays are over, it's back to important things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives. Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem as
carbon steel knives aren't as flexible. I can't even find a CS boning
knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo? Please answer ASAP as I'm starting to pack now for my
May trip. (Actually, I'll un-pack from last year, launder the stuff and
re-pack.)

Go to a restaurant supply dealer in your area that carries Forschner
knives.
They make a wide range of professional cutlery.
They make some knives in up to 10 different levels of stiffness
depending upon application.

These knives are not "stainless" just stain resistant.

Forschner knives hold an excellent edge.

Second that. I had a kid try to sell me some Cutco's, cut a piece of
hemp rope as a demonstration. I grabbed several of my 10-20 yr old
Forschners and did the same. The only thing is be careful,they'll cut
you,too. I got careless and lost a small piece off the end of my
pinkie one day cutting onions. Most of my kin won't come anywhere
near my knives because they're not used to really sharp.

Pete Keillor

Tom Gardner (nospam) wrote:
Now that the holidays are over, it's back to important things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives. Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem as
carbon steel knives aren't as flexible. I can't even find a CS boning
knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo? Please answer ASAP as I'm starting to pack now for my
May trip. (Actually, I'll un-pack from last year, launder the stuff and
re-pack.)

You gotta be kidding! - I dont believe you cant find a decent knife -
AND you want an electric one - bloody hell, man, where do you go
fishing - the local trout farm, or Disneyland?. Why not catch the
bloody fish, drag it into the boat, gut it, fillet it, cook it, and eat
it. Simple. Use your pocket knife - this aint a Michelin 5 star trip is
it - besides, you SHOULD be so drunk that beating the fish to death
with a stick seems like a good idea most of the time - then, gut it,
and throw the bloody thing onto your campfire until its burnt a bit.
Drink more beer, and then eat it. Simple. I dunno about you Yanks
sometimes........strange people......

Andrew VK3BFA.

Tom Gardner wrote:
Now that the holidays are over, it's back to important things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives. Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem as
carbon steel knives aren't as flexible. I can't even find a CS boning
knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo?

Power inverter and a 12V battery.

In article ,
"Tom Gardner" wrote:

Now that the holidays are over, it's back to important
things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives.
Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem
as
carbon steel knives aren't as flexible.

I've only ever found one stainless steel knife I liked. I cannot remember
the brand, but it's a Finnish filleting knife with what appears to be a
really cheap birch handle. But the tang is full-length, and the knife is as
flexible as a whip. This is also the only stainless knife I've ever found
that will keep an edge long enough to do a full-catch of bass and crappie.
I have to steel-hone it a couple of times over twenty fish, but it'll stone
quickly to a nice wire edge that hones in a second.

The knife has an acid-etched signature on the blade... can't remember the
maker, though.

All my kitchen knives are "Old Hickory" carbon steel. My wife hates them
because they "always look rusty", but damn do they take an edge! She uses
the butter-knife-dull stainless ones stored loose in the drawer!

LLoyd

On Tue, 27 Dec 2005 03:34:39 GMT, "Tom Gardner"
wrote:

Now that the holidays are over, it's back to important things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives. Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem as
carbon steel knives aren't as flexible. I can't even find a CS boning
knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo? Please answer ASAP as I'm starting to pack now for my
May trip. (Actually, I'll un-pack from last year, launder the stuff and
re-pack.)



You need a knife that will impress the fish:

http://www.bladegallery.com/knives/k...=small&alt=one
http://www.knifeart.com/fleurcardama.html

These are selling like hot cakes. You'll have to hurry if you want to
get one. There are conflicting reports as to whether or not the first
one is still available.

If you are on a tight budget, this one might do:

http://customknifegallery.com/donbell1f.html

knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo? Please answer ASAP as I'm starting to pack now for
my
May trip. (Actually, I'll un-pack from last year, launder the stuff and
re-pack.)




They make rechargeable electric knives. I think I've seen 12 volt models at
places like Cabalas too.

"Lloyd E. Sponenburgh" wrote

I've only ever found one stainless steel knife I liked. I cannot remember
the brand, but it's a Finnish filleting knife with what appears to be a
really cheap birch handle. But the tang is full-length, and the knife is
as
flexible as a whip. This is also the only stainless knife I've ever found
that will keep an edge long enough to do a full-catch of bass and crappie.
I have to steel-hone it a couple of times over twenty fish, but it'll
stone
quickly to a nice wire edge that hones in a second.

The knife has an acid-etched signature on the blade... can't remember the
maker, though.

Rapala. I've got two of em. Large and small. One for panfish big one for
Salmon and trout out of the big pond.
Tom

"Lloyd E. Sponenburgh" wrote in message
. ..

In article ,
"Tom Gardner" wrote:

Now that the holidays are over, it's back to important
things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives.
Fillet
knives in stainless are a bitch to sharpen and won't get a real edge
and
then the edge doesn't last long at all. Flexibility is also a problem
as
carbon steel knives aren't as flexible.

I've only ever found one stainless steel knife I liked. I cannot remember
the brand, but it's a Finnish filleting knife with what appears to be a
really cheap birch handle. But the tang is full-length, and the knife is
as flexible as a whip. This is also the only stainless knife I've ever
found that will keep an edge long enough to do a full-catch of bass and
crappie. I have to steel-hone it a couple of times over twenty fish, but
it'll stone quickly to a nice wire edge that hones in a second.

The knife has an acid-etched signature on the blade... can't remember the
maker, though.

All my kitchen knives are "Old Hickory" carbon steel. My wife hates them
because they "always look rusty", but damn do they take an edge! She uses
the butter-knife-dull stainless ones stored loose in the drawer!

LLoyd


Would that be a Rapala? I have several and they serve me well.

They won't last long enough and I won't portage car batteries!

"Dave Lyon" wrote in message
news:sNcsf.437327$084.294206@attbi_s22...
knife. I'm a big fan of electric knives for fish but power is a problem.
What should I doooo? Please answer ASAP as I'm starting to pack now for
my
May trip. (Actually, I'll un-pack from last year, launder the stuff and
re-pack.)




They make rechargeable electric knives. I think I've seen 12 volt models
at
places like Cabalas too.

On Tue, 27 Dec 2005 14:23:36 GMT, "Lloyd E. Sponenburgh"
wrote:


In article ,
"Tom Gardner" wrote:

Now that the holidays are over, it's back to important
things....fishing!
I've been wanting a non-stainless steel fillet knife for years. I hate
stainless knives! I'm spoiled with my file-steel kitchen knives.
Fillet
knives in stainless are a bitch to sharpen and won't get a real edge and
then the edge doesn't last long at all. Flexibility is also a problem
as
carbon steel knives aren't as flexible.

I've only ever found one stainless steel knife I liked. I cannot remember
the brand, but it's a Finnish filleting knife with what appears to be a
really cheap birch handle. But the tang is full-length, and the knife is as
flexible as a whip. This is also the only stainless knife I've ever found
that will keep an edge long enough to do a full-catch of bass and crappie.
I have to steel-hone it a couple of times over twenty fish, but it'll stone
quickly to a nice wire edge that hones in a second.


Likley a Rappala or one of the clones. They are very very good. Some
of the clones (and I use that loosely as Rappala is actually a generic
version of a common Finnish knife style

The knife has an acid-etched signature on the blade... can't remember the
maker, though.

All my kitchen knives are "Old Hickory" carbon steel. My wife hates them
because they "always look rusty", but damn do they take an edge! She uses
the butter-knife-dull stainless ones stored loose in the drawer!

LLoyd

Chuckle..I tend to be something of a scrounger..and have an
appreciation for fine knives. I keep bringing knife blocks home from
the Goodwill and so forth, with excellent knives..and she is also
afraid of them once Ive dressed them up a bit, so she also uses the
blunt ones in the "knife drawer".

Gunner, who picked up a set of early Gerber aluminum handled kitchen
knives a couple weeks ago, for $0.50 each at the Salvation Army.
"Pax Americana is a philosophy. Hardly an empire.
Making sure other people play nice and dont kill each other (and us)
off in job lots is hardly empire building, particularly when you give
them self determination under "play nice" rules.

Think of it as having your older brother knock the **** out of you
for torturing the cat." Gunner