What kinda knife to use for cleanin fish?

[Ramdog]

[REW]

The best thing to use is a "SHARP" knife.
Take care
REW

[Voyageur II]

depends on the fish, any quantity of fish and you can't beat an electric, but If I have a dozen or less of bluegill or perch, can't beat a 4" rapala signature. For salmon or trout, I prefer my Browning, wood handle, 10" blade with last 4" serated to get through the bones, one of my alltime favorite knives and I've had a few from skinning muskrats to coyote to filleting about anything that swims.

[Elbow Grease]

If you still filet the old fashioned way, do a google search for "Leech Lake Knives." VERY sharp, and they are a work of art too.

[moldmakerIL]

Just picked up a rechargeable knife at Gander Mt. Anyone have any
experience with these? Good or bad.

[David Anderson]

I bought a Leech Lake knife a few years ago to add to my collection. I thought they were a pretty nice knife and hold an edge very well. When I bought it, the owner was explaining that it's the scales that dull the knife, hence the chisel part on the end of the knife. In the end, I only use it for pulling the skin off as I generally cut around the rib bones while cutting the fillet off. I find his method of filleting way too slow. Any comments?

BTW, we stay at Brindley's resort on Leech for opener. The cleaning guys use electrics on everything. The end fillet is truly a peice of art.

[Rippin_Eyes]

I have owned a Leech Lake Knife for two years and have two of them. They are with out a doubt the nicest knife out there. You can also have them sharpen them it cost a buck at the Sportsmans show but if they will clean several hundered more fish I'll be happy!!

[Elbow Grease]

I don't filet too many fish, so I'm not that fast anyway :) I did see an article in a recent In-Fisherman where you hold the fish at an angle, skin side up to remove the rib bones. By putting a little pressure on the fish the rib bones will stick out, making that process go faster. Going to give that a try this year.

I've thought about buying a couple of extra LLK's to give to my daughters' future husbands. They are only 4 and 1 years old, but I don't think Don will be making knives for to many more years.

[phern]

I only use manual knives for fileting. I like using very sharp inexpensive Rappala knives in different lengths because I even filet small trout. I want to feel the bones in order to make boneless filets so an electric knife is out of the question.

[Spanky]

We use electric most of time.

[Spanky]

We use electric most of time.

[Fishoil]

I use a Rapala knife that I keep extremely sharp with my Chef's Choice sharpener. It takes some work to get the trizor edge on the blade, but they stay sharp for a lot of fillets and are easy to touch-up.

I received a Leech Lake knife as a christmas gift this year. I'm not sure if I'll use it though. It looks like it would be a great knife for cleaning, but the way it looks is nothing less than a work of art! It is one awesome looking knife and I don't think I want to wreck the look by using it.