BigBendFishing.Net

Just some knife questions and thoughts.
I have no problem cleaning Bass, Reds or Trout With these-

The dollar bill is to pay for a gulp... and to show the size of the blades.
The small one is 5.5 inches the big one is 7 inches.
I sharpen them regularly and that makes things easier.

I was cleaning Grouper and Snapper yesterday & cutting through the big rib bones is hard.
I borrowed a bigger knife- 9 inch- working on the grouper but it was still tough.

I found a few old posts from 2004 and 2005
http://www.bigbendfishing.net/phpbb/vie ... php?t=6846
http://www.bigbendfishing.net/phpbb/vie ... php?t=4074
They have me thinking about an electric knife to get through those big grouper rib bones.
Do any of you use a serrated knife?

Electric is the only way for me.

Get a nine or an eleven inch serrated knife to add to your arsenal. Most folks say I can clean fish pretty quickly. I have 5 knives and a sharpener and a kevlar glove. The glove is the most important piece.

The electric knives are nice, but they tend to go through blades rather quickly.

I don't use a serrated

Don't cut the ribs...slice along the back and along the edge of the ribs...grab the fillet and skin the meat along the rib cage until they are small enough to cut through...cut through the rib cage and the fillet is free to skin and cut the rest of the rib cage out...if your patient enough you can skin the whole fillet leaving the rib cage on the carcass

I keep my electric knife sharp by using a chainsaw file. Just run the file thru each serrated gap a couple of times and your good to go. Only have to do it once every couple of months.

Chalk- I like your idea and will try it next time.

Tom- what stile serrated knife? How about a photo...

BD- I'm going to try that chainsaw
Dad has an electric and some old dull blades- I'll try the sharpener on them.

Thanks Fellas!

bman wrote:
Tom- what stile serrated knife? How about a photo...

Maybe you can get me invited on one of these trips and I can show you how to use it.

Bman I have the big Dexter Russell serrated knife as shown in the picture
I can send you one if you like. One of my employee's dad use to own a fish market and all they used on Grouper was the big Dexter serrated knives.

I use the 9 inch blade with the bottom 2 inches being serrated. I like the serrated portion for any bones and the straight portion for the fillet. I like the brand American Angler because of the solid yet flexable blade and rubber handle.
Although, Chalk is right on with way to fillet grouper. It takes a little extra time when you are cleaning, but it's well worth it.

Tom Keel wrote:

Maybe you can get me invited on one of these trips and I can show you how to use it.

I'll work on that Tom!

Electric is the way to go. You can clean alot of fish in a hurry after you get used to it.

[/quote] I was cleaning Grouper and Snapper yesterday & cutting through the big rib bones is hard.
I borrowed a bigger knife- 9 inch- working on the grouper but it was still tough. [quote]

Try to cut the rib bones from the tail section up. I have no problems cutting through 10-12 lbs fish. Anything larger, I would cut around the ribs instead.

birddog wrote:Electric is the only way for me.

I'm with stupid