03-24-2007, 03:31 AM
Well I am old school.
not to the point where we scale the fish, gully them, cut thier heads off and call it good. Not quite that old, but still remember those days...
keeping a honing stone or steal biside you at your bench will keep your blade sharp. with a sharp blade fish cut like butter...
I am of the affermed conviction that if I have to cut a turky with an electric hacksaw I aint eatin it... same goes with my fish, if it is that tough I aint going to be able to chew it.... LOL
I am not as fast as tubin2, but my granny was. the family would go out and catch them and bring them back by the five gallon pail full and in a couple hours they would start floppin in to the platter next to our ice cold beers on the table... and she used a stone to sharpen her knife.
and to save your back, get a taller table to work on, grab a couple blocks and lift your bench or buy a table. I paid a hundred bucks for a stainless steel table just the right hight... or if the honey dosnt mind, the kitchen counter is pretty close to the right hight unless you are 6-5...
I am not knocking the electric knife, it is just I dont beleive electricity and wet stuff go together.... Your just askin for trouble...
and to be honest, on all the charters in the great lakes, it is a honing steel and fillett knife. and like tubin2 said, you had better be good or you wont make it back out on the next charter...
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not to the point where we scale the fish, gully them, cut thier heads off and call it good. Not quite that old, but still remember those days...
keeping a honing stone or steal biside you at your bench will keep your blade sharp. with a sharp blade fish cut like butter...
I am of the affermed conviction that if I have to cut a turky with an electric hacksaw I aint eatin it... same goes with my fish, if it is that tough I aint going to be able to chew it.... LOL
I am not as fast as tubin2, but my granny was. the family would go out and catch them and bring them back by the five gallon pail full and in a couple hours they would start floppin in to the platter next to our ice cold beers on the table... and she used a stone to sharpen her knife.
and to save your back, get a taller table to work on, grab a couple blocks and lift your bench or buy a table. I paid a hundred bucks for a stainless steel table just the right hight... or if the honey dosnt mind, the kitchen counter is pretty close to the right hight unless you are 6-5...
I am not knocking the electric knife, it is just I dont beleive electricity and wet stuff go together.... Your just askin for trouble...
and to be honest, on all the charters in the great lakes, it is a honing steel and fillett knife. and like tubin2 said, you had better be good or you wont make it back out on the next charter...
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