kiro Posted March 24, 2014 Share Posted March 24, 2014 Hi guys. Can anyone recommend a decent filleting knife? I've purchased some before, sold to me as "the best filleting knife" but they all sucked. Happy to pay up to $120. Thanks in advance (Sorry admin if this post is in the wrong category) Link to comment Share on other sites More sharing options...
NaClH2OK9 Posted March 24, 2014 Share Posted March 24, 2014 (edited) I've been told. There is a reason the fish mongers use the white handle jobies Sent from my GT-I9300 using Tapatalk Edited March 24, 2014 by Cluster13 Link to comment Share on other sites More sharing options...
Devil Ray Posted March 24, 2014 Share Posted March 24, 2014 Go to your local butcher shop.... They have the best knives Link to comment Share on other sites More sharing options...
DeanFish Posted March 24, 2014 Share Posted March 24, 2014 The white handle are Dexter Russel. They are apparently used used by fish mongers and my local butcher uses them. After doing my homework I grabbed one for about $40. Can't go wrong. Link to comment Share on other sites More sharing options...
Crossfire63 Posted March 24, 2014 Share Posted March 24, 2014 Don't know if you can still get them but I've still got my original "Dick" filleting knife I purchased 30yrs ago, Still going strong and holds an edge brilliantly. Haven't seen them in shops for years though. 1 Link to comment Share on other sites More sharing options...
troutboy Posted March 24, 2014 Share Posted March 24, 2014 swibo or mora both great knives, they have a high carbon content so need to be washed an thoroughly dried after use to avoid surface rust but hold a superior egde to a lower carbon content blade. cheers troutboy Link to comment Share on other sites More sharing options...
kiro Posted March 24, 2014 Author Share Posted March 24, 2014 Awesome, thanks for your reply guys. I've searched other threads, it's down to Swibo or Dexter Russell! Thanks again for your help Link to comment Share on other sites More sharing options...
Ryder Posted March 25, 2014 Share Posted March 25, 2014 I have the white handled Dexter. It sings when slicing sashimi. Got it at Sydney Fish Market Link to comment Share on other sites More sharing options...
Graham Posted March 27, 2014 Share Posted March 27, 2014 I've used the white handled Dexter for a while. They are OK but don't hold an edge very well for me. I'm looking for something better. Let me know if you find anything. Link to comment Share on other sites More sharing options...
kiro Posted March 28, 2014 Author Share Posted March 28, 2014 Excuse my stupidity, but what do you guys mean when you talk about a knife 'holding an edge'? Link to comment Share on other sites More sharing options...
NaClH2OK9 Posted March 28, 2014 Share Posted March 28, 2014 How long it stays sharp with work. The better quality the steel the longer it stays sharp ( razor sharp) ......... SaltWaterDog Link to comment Share on other sites More sharing options...
Paikea Posted April 12, 2014 Share Posted April 12, 2014 Excuse my stupidity, but what do you guys mean when you talk about a knife 'holding an edge'? No question is stupid. Only by asking can we learn. The stupid ones are those who never ask. Cheers Paikea Link to comment Share on other sites More sharing options...
antonywardle Posted April 25, 2014 Share Posted April 25, 2014 (edited) http://www.everten.com.au/dexter-russell.html is selling your knifes for $30 Edited April 25, 2014 by antonywardle Link to comment Share on other sites More sharing options...
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