Quote:
Originally Posted by The Kid
Forschner.
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x2. and make it an 8" Narrow Breaking knife.
You want the thicker "Breaking" style blade over the thin "Fillet" blade. Fillet knife blades are super thin and flexable because they are meant to be used in a Commercial application in which the fish are filleted from the tail to head. In this method the blade is brought up and over the rib cage, requiring a very flexible blade.
This technique requires a lot of practice to learn, you are much better off using a stiffer blade and filleting from head then removing the rib cage after. The stiffer, wider blade also is much better for "Outlining" fish such as Yellows, WSB, Tuna.
Buy your Blade on Ebay, cheapest place to get these things, I buy all of mine on there (I wear through about 1 a year). Dexter Russels are good blades too, I just like the way Forschner handles fit my hand more and I think the blades chip less easily.