I am fairly certain my electric knife was manufactured after electricity became widespread in America, but probably not too long after that. Thankfully, I can still go to Sears or Amazon for replacement blades. They are under $10 per set, including tax and shipping.
I've got an old Hamiliton, which I think became Hamilton-Beach, which then became Scoville -- and I don't know where it has gone from there. I think the newest models sell for about $35 -- and they are still tough. My FIL has a "stainless steel" version made of plastic -- but still darn tough.
These knives don't have the power of a professional Stihl or Husqvarna 40-inch chainsaw, but then they don't give off any near as many fumes, and you don't need chaps, a hard hat, or ear protectors to use them.
When a bunch of crazies went up to Sunil's to cull bullheads, I brought back about 80 of them that were 1.5-2 lbs, and about 15 inches. I filleted and skinned all 80 of them with one of these knives in just over an hour. I never even sharpened it during that session.
These knives must be good. Mine is at least 40 years old, and they still make nearly the same exact model, except they unfortunately don't seem to be available in Harvest Gold, or Avacaodo Green anymore (mine is Shag Rug Blaze Orange). It can cut through the tough ribs of a 40 inch channel cat or a big fat walleye. I can fillet an 18-inch bass or even a tiny 5-inch bluegill with one of these things in well less than a minute. I generally use a Rapala fillet knife (cordless -- like, in no electricity or batteries required) for final skinning and trimming.
I've got serrated blade sets that date back to the mid-60s. They are now just somewhat smaller than new sets. I keep them all reasonably sharp with buffing pads on a bench grider, using #1 or #2 Porter-Cable "cleaning compound" applied to the bench grider buffer wheels. Three swipes on the serrated side, and one gentle sweep on the flat side makes them as sharp as new.
I've got to run out right now for a while. If I get a chance, I'll post some pictures later tonight or early tomorrow about how I fillet and skin big catfish with these incrdedible old-style electric knives. A 30 inch catfish can be filleted, skinned, and "chunked and ready" for the fryer in less than a few minutes. Absolutely no bones or skin.
Ken
