06-12-2007, 04:45 PM
[cool][#0000ff]There are lots of good electrics and standard fillet knives on the market. I have tried most of them and own three electrics and about 20 "hand held" knives.[/#0000ff]
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[#0000ff]I have been using an American Angler electric for almost 5 years. Believe me, it has filleted A LOT of fish, of many different species...and fish up to 20 pounds or so. I bought a replacement about 3 years ago, when I suspected the knife would not last much longer, based upon past experience with other knives. My second American Angler still remains in the package...unopened.[/#0000ff]
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[#0000ff]You can find them at Sportsmans and online. [url "http://www.cabelas.com/link-12/product/0030237516819a.shtml"]HERE IS A LINK[/url] to Cabelas. Their current models look different than mine. But, they look more "user friendly". One of the big problems with many electrics is that they do not fit the hand right and create fatigue or poor cuts.[/#0000ff]
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[#0000ff]Here is a link I put up about 3 years ago, on [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=142538;#142538"]FILLETING CATFISH[/url] . It shows the two knives I use the most...the American Angler electric and a Rapala that I have owned for about 30 years. It could tell some fish stories.[/#0000ff]
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[#0000ff]Here's a link to [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=235668;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;;page=unread#unread"]TROUT FILLETING[/url] from a couple of years ago, with the electric and a smaller and thinner Rapala knife.[/#0000ff]
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[#0000ff]Here's a link to [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=184171;#184171"]PERCH FILLETING[/url], but the second knife is a short stiff boning knife for cutting out rib cages.[/#0000ff]
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[#0000ff]A final link to [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=144109;#144109"]FILLETING BOARD AND KNIVES[/url] includes pictures of some specialty knives as well.[/#0000ff]
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[#0000ff]As most seasoned fish filleters will tell you, SHARP is the key word for knives. Dull knives are more dangerous than sharp ones because you have to work harder and it is easier to make a slip and slice the operator rather than the fish.[/#0000ff]
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[#0000ff]I also have a cordless 12 volt electric that I use for field filleting when power is not available for my 110 volt. I would not recommend spending good money on a cordless until you have both a good standard knife and a good 110 volt.[/#0000ff]
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[#0000ff]I have been using an American Angler electric for almost 5 years. Believe me, it has filleted A LOT of fish, of many different species...and fish up to 20 pounds or so. I bought a replacement about 3 years ago, when I suspected the knife would not last much longer, based upon past experience with other knives. My second American Angler still remains in the package...unopened.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]You can find them at Sportsmans and online. [url "http://www.cabelas.com/link-12/product/0030237516819a.shtml"]HERE IS A LINK[/url] to Cabelas. Their current models look different than mine. But, they look more "user friendly". One of the big problems with many electrics is that they do not fit the hand right and create fatigue or poor cuts.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Here is a link I put up about 3 years ago, on [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=142538;#142538"]FILLETING CATFISH[/url] . It shows the two knives I use the most...the American Angler electric and a Rapala that I have owned for about 30 years. It could tell some fish stories.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Here's a link to [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=235668;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;;page=unread#unread"]TROUT FILLETING[/url] from a couple of years ago, with the electric and a smaller and thinner Rapala knife.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Here's a link to [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=184171;#184171"]PERCH FILLETING[/url], but the second knife is a short stiff boning knife for cutting out rib cages.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]A final link to [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=144109;#144109"]FILLETING BOARD AND KNIVES[/url] includes pictures of some specialty knives as well.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]As most seasoned fish filleters will tell you, SHARP is the key word for knives. Dull knives are more dangerous than sharp ones because you have to work harder and it is easier to make a slip and slice the operator rather than the fish.[/#0000ff]
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[#0000ff]I also have a cordless 12 volt electric that I use for field filleting when power is not available for my 110 volt. I would not recommend spending good money on a cordless until you have both a good standard knife and a good 110 volt.[/#0000ff]
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