I havent filleted a fish in years, and I just purchased a Berkley 6" Precision Fillet Knife. I am planning on using this for bluegills mostly. What are your thoughts?
Lifer since 05/08....Ky....Fred

If you're comfortable using it ( doesn't feel awkward ) and the blade is long enough for the type of fish you're filleting then it's the right one.

 

I'm a meatcutter by day, and if the knife isn't comfortable there's going to be an accident.

 

Personally, for filleting fish I've gotten used to using an electric knife.

 

 

Dave D. Oklahoma member since 2003

Thanks DaveD. To be honest, it hasn't left the package yet.
Lifer since 05/08....Ky....Fred

Fred: I don't think you can but a smaller fillet knife than 6". A 6 should be fine for most panfish and smaller gamefish. When you get into fish over 10#, it's time to look for a larger knife. When I joined the Club sent me a fish cleaning set that included a 6" and 8" fillet knife, a utility scissors and a cutting board. The knives were about as sharp as a butter knife when I recieved them. A buddy has an elecrtic sharpener that puts a nice triple angle edge on a knife. After he worked them over, I put a stone and steel to them and finished the job. Haven't used them yet, but at least they seem sharp! I hope to catch something worth cleaning this year. I'll post. Tom
Fishin' fool in NE Illinois

I'm going bluegill fishing tomarrow afternoon. I hope to catch around 10 to 20 gills between the 7 to 10 inch range. We'll see.
Lifer since 05/08....Ky....Fred

I own more than a dozen fillet knives and they range in sise from 6 inch blades to a 16 inch long blade. I always prefer my 6" or 7" fillet knife to do most fillets. I will start out with the short blade to make my first cut along the back of the fish and along the spine. Then on larger fish such as large Lake Trout or other fish, I will use my longer blades to complete the fillet process, especially when removing the fillet from the skin. It is much easier to control and feel the what I am cutting, especially around the rib cage with a shorter blade. I don't like to waste any fish as I cut my fillets and I also do not appreciate finding a bone during my meal. I also have electric fillet knives but seldom use them because I don't have the feel or control that I get with a nice sharp non-electric fillet knife.

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I take pride in serving fresh fish fillets with no bones! I also like to see a fish skeleton of bones and skin with very little if any waste of good fish.