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I'm pretty skilled with a knife but I wouldn't try to fillet a fish that was laying across my lap. If some thing went wrong it could go VERY wrong. On the water I just cut a gill and let the fish bleed. I have a cutting table set up in the back yard that works very well. That way I can do best filleting job I can. I don't like waste and I think it shows respect to the fish to get the most out of it. I have 2 forschner knives that I get good result with. One is a rather stiff 6" model that I think gets call a boner. Ha Ha. The other is a 10" model that is called a breaker. The work well for most fish in so cal. I also have long, thin, and very flexible knife that I favor for halibut because I can bend the knife and glide it along ribs and get maximum yield. Can keep your knives sharp. Dull knives make the job difficult, give you ragged fillets, and are actually more dangerous because you have to push much harder. Mike
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