as some of yall know, i clean several thousand pounds of catfish per year. I have always used cheap electric fillet knives... as some of you also know, there is no such thing as a good electric fillet knife. All the pros you see cleaning fish like they are working in a nascar pit crew, use a regular fillet knife. i cleaned several hundred pounds this weekend, and between fighting to keep the blades to stay in the knife, and trying to find a sharp set of blades, i think a regular fillet knife has got to be the best way to go....
anyone out there work in a restaurant or fish cleaning house that can recommend a good quality fillet knife that will hold an edge for longer than one or two fish? also, need reccomendations on a knife sharpner that i can quickly touch up the blade every few fish.
bowfishingcoutry has experts in every thing else, do we have some experts in fillet knives?