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[Max]

Had the hardest time cutting through that bone on a spring salmon. What type of knife do you use. I would imagine something with a saw type blade but then wouldn't that just rip up the meat of the salmon?

Pictures or links to knife site would be helpful.

Thanks.

[Fish Assassin]

I use a sharp fillet knife. All you ever want to know:

www.salmonuniversity.com/ol_htfs_intro.html

[Fish Assassin]

Guess you missed the Filleting class Max !

[Gooey]

Thought I would make a good referral of a specific knife that I picked up from House of knives for $30-35.

Its brand name is Kershaw and the out standing feature is that it has a one inch seraded section right near the base of the handle.  the serades are slightly angled toward the butt of the knife  and cut thru rib bones effortlessly and can saw thru a spine (to cut the head off) no sweat.  

I have had that knife for 8+ years and it still slices them up.

[otto]

if you sharpen your fillet knife on a arkansas stone (3000 grit), then use a diamond hone (6000 grit, then a leather strop with sharpening compound (green) to remove any microscopic burrs on the bladed edge, you will be able to slice thru any fishbones. the blade will be surgically sharp.  

[TrophyHunter]

Hey Max, he says he doesn't have room in his boat for us heavy folk, some friend EH!!!!
When I get my boat I'll take you out!!
Rick.

[leadbelly]

Ya Otto ya cant beat a well sharpend knife.
For steaking salmon nothing beats a well sharpend columbian machete.

[marmot]

CLEAVER!!  They work great and you can get a good one for cheap in chinatown...   Machete sounds like more fun too though....maybe a little messy though???  

[leadbelly]

no, the machete is THE tool for steaking a salmon of any size.Lots of work to sharpen but worth it.Also good at pig roasts

[otto]

Ya Otto ya cant beat a well sharpend knife.
For steaking salmon nothing beats a well sharpend columbian machete.

or a Ghurki knive!!!!  

[leadbelly]

ya I like a strait blade for working on a salmon.I think that top heavy curve is for striking  

[otto]

http://www.army.mod.uk/brigade_of_gurkhas/history/kukri_history.htm

at410006&podId=0022461&catalogCode=UD&parentId=cat410006&parentType=index&rid=&cmCat=MainCatcat20166&hasJS=true

03355&navAction=push&navCount=1&indexId=cat410006&parentId=cat410006&parentType=index&rid=&cmCat=MainCatcat20166


 

[leadbelly]

cool linc, man those Gurkhas were bad dudes.
wish Id kept up on my knife collecting, got a few beuts from south America and Indonesia brought back from relatives working over seas, pretty cool stuff.Had a pile of written stuff but thats all given away   some of those hand made knives are things of amazing beauty and craftmanship.

[otto]

i have a Rapala fillet knife i bought for cheap. blade was deadly sharp when i got it and even sharper when i stropped it on my leather stropp with honing compound. slices thru fish bones like hot knife in butter. makes for very quick work of cleaning/filleting fish. nice rubber handle that gets grippier when when wet, and a nice kydex plastic sheath with belt loop.

used to have a Wustof professional cook's fillet/boning knife. about 16" long, less than 1 mm thick, and a metal mesh handle. got stolen in my cooking class one day...... (bad karma to the thief...your gonna cut yourself every time you use it.......

[leadbelly]

thanks for reminding me guys, I need to sharpen my fishing knife.hey, I might even stop loosing my springs and bringing socks in sideways and need to use it