Pond Boss Forums GENERAL QUESTIONS Pond Boss Electric Fillet Knife

I've been thinking of getting one, which ones are good? Are they all about the same (throw-away when toast) or are there ones out there that will last longer than others?

I don't mind paying a bit more for one that will last longer.

I have plenty of regular fillet knives, and they work very well, but for some of the larger fish, zipping thru the ribs are pretty rough on the blade. Yeah, I know, go around the ribs.....

So, for those guys/gals that have them, and use them on fish, what ones do you like and don't like?

They're all about the same, and I really don't like any of them until about the 20th fish, then I'm glad for the assist. I have a Rapala deluxe electric filet knife that I currently use. I like it because it has a 110 adapter, and a 12V connector. That lets me use it on the Mule, or at the house. It was around $60.

I still use my old filet knife to cut the ribs out.

Stay away from rechargable battery ones, the ones I have tried are weak and with very little battery life.

have you ever thought about something like this http://www.amazon.com/Global-G-21-Flexib...howViewpoints=1
While not electric it will last a lifetime with proper care.I've used mine for hours on end at work on everything from salmon to flounder and duck and chickens.................just to bring it home and slice up a deer to two.With care it will hold a edge for weeks of daily use.

anyway just a thought

$104 for a fillet knife? But hey, the shipping's free......

I actually read an article in Maxim magazine many years ago.. They did a side by side test of all the major electric fillet knifes.. They did all kinds of test like cutting beer cans and wood and run time all kinds of crazy stuff.. The winner was Black and decker.. Thing is every since I read that I've looked at stores when happen to notice electric knifes (never really searched hard) and her never seen a black and decker electric knife.. I use a rapala 12/120v works alright gets blazing hot though..

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

BGK: It looks like Black and Decker is down to just one electric knife, and it looks pretty cheap. B&D has gone through so many reorganizations and managment changes in the last few years that I am not sure even they know the direction they want the company to head.

Here is their one electric filleting knife:

http://www.blackanddeckerappliances.com/...nife-ek700.aspx

That brings up another question. Does it have to be a "fillet" knife, or will an electric knife work as well? I don't care about the name or how it's branded (or even color - avocado is fine) as long as it works and lasts.

Had to laugh about the Global price. $104.00 marked down to $103.95.

I'll bet if you intend to use a filet knife for the detail work, that a standard electric knife would suffice everywhere else.


On the other hand, I'm working on a little Echo chainsaw that would probably open those rib cages right up...........

I have been using American Angler (manufactured in a rural area of Arkansas) for years on Salwater fish. I have 2 of them and have probably burned up another 2 over the last 9 years. Then again when you are cleaning fish the size of these they do not last as long cutting rib bones.

Global's are great kitchen knives. I've quit using my Shun's, and the Globals are half the price.

Never thought about them as filet knives.

That figures on the Black and Decker I always kept an eye out and was gonna buy one if I seen one but I'll scratch that off my list lol


I use Cutco in the kitchen awesome knifes and killer warranty, although they wouldn't replace the scissors that got accodentally thrown away, and for $80 a pair I've managed to get by without them lol

I think have used them all and burned thru them all. Agree with Bing disappointed on rechargeable.

bGK. Too funny i sold cutco summer of 1990 SE salesman of the year. Best job ever until then freshman year in college just did manual labor. It taught me a lot and made $6 over the summer thought I was rich. The fisherman solution was a great knife. Told me alot when in Alaska they were using cutco to fillet our halibut.

WOW Salesman of the year for CUTCO while in college, how do you top that.

Scott,

I've been using electric knives when filleting large quantities of fish, or very large fish, since somewhere in the 80s.

[Just for the record -- I still use "cordless" thin-bladed manual-powered fillet knives for small jobs and for final trim. I have several Rapala fillet knives dating back to the early/mid 1960s.]

I see two differences between an electric fillet knife and an electric carving knife. The blades on the carving knife are longer and of the same size (height) from one end to the other. The fillet knives curve to a sharp end, much like a pocket knife, or even a conventional fillet knife.

From a fish filleting standpoint, I can't really tell a difference. They both fillet fish just fine.

In either case, when filleting with an electric knife, I do it by going the opposite direction when compared to using a manual knife. That is where it might be important to have a sharp pointed tip. You need that sharp thin and pointed blade to push from the back of the dorsal fin through to the front of the anal fin area, on your way to the tail (caudal) fin. With an electric knife, I start by clamping the caudal fin, and slicing up the backbone from the tail, cutting through the ribs, to the back of head and gills. Then I cut the fillet off by slicing just behind the head and gills. I cut out the rib from the fillet and then skin it with a conventional knife.

The biggest difference I've seen between an electric carving knife vs., an electric fillet knife is durability. A $30-$35 dollar electric carving knife seems to be a lot more durable than a $75 fillet knife.

As someone mentioned above, their electric fillet knife got really hot when used for any length of time. I've found the same thing with electric fillet knives, unless the electric fillet knife is operated from inernal battery-only power. Then, the knife runs out of power before it gets real hot. But, that's not a lot of fish. If used on 120 VAC power, then it gets darned hot if used continously for more than about 20-30 minutes.

When I did the 80 large bullhead from Sunil's pond, my old electric carving knife didn't seem to tire or heat one bit over more than an hour of constant use. It will fillet a large catfish about the same way as it will carve a birthday cake.

It will be great to hear from others who are using other electric knives for filleting.

I was in a local chain of sporting goods stores in Oklahoma after the latest Pond Boss conference. I saw what were probably the Black & Decker knives under that store's private label. I almost bought one to test it, but it just looked to wimpy for anything but manybe a few bluegill.

One of these days, my 1970 Hamilton Electric knife is probably going to fail, and I will need a good replacement.

Experiences, good or bad, with other products would be greatly appreciated.

Thanks,
Ken

The kerf might be a bit wide for YP!

Bass Pro Shops Mister Twister. Great knife. Mine has lasted for 15 years. Only had to buy new blades!

I had to dig this one out of the archives...... So who do you think makes the best electric knife for filleting (pan fish)?

All I can say is that my old Hamilton Beach electric kitchen knife has already filleted a lot of bluegill this year. It's tough.

I agree with catmandoo. I have been using a Hamilton Beach electric carving knife for well over a decade now and it still is as sharp and works as good as the day I bought it. I've also tried a battery powered filet knife, and it hasn't left its case since the first time I used it.

As far as technique, I do it a little differently than Ken. I mostly use the electric knife for larger fish like northern pike and walleye, and use a regular fillet knife for the panfish, so take it for what its worth. But, I start at behind the gill and cut all the way to just before the end of the tail fin making sure not to cut all the way through. I then flip the fillet, with the fish carcass still attached, skin side down and use the electric knife to de-skin. This allows me to hold the tail fin and pull the fish through the knife while de-skinning. It takes only takes around a minute to get the fillets and the skin off of a decent sized pike while utilizing this method (the ribs and y-bones add some time to remove, however).

bbjr, that's the same technique that I use.

esshup, what type of electric knife did you end up getting, and are you happy with it?

I was looking into electric knives last week. Walmart and Meijer didn't have anything I was too impressed with, so I am all ears on this one.

I usually buy slabs of Rib Eye. Even tho it is easy to slice up with a decent knife, 4 slabs at one time is a bunch to cut up, not to mention the trimming. Something going goofy with the joints and movement of my wrist if I use a regular knife for this op. I did break my right hand in a few places quite a few years ago so I wonder if that is catching up to me now.