Filleting Knife

Lads got the Marttiini Standard 7 inch. Excellent blade. Hopefully a nice plump codling to test it on tomorrow fingers crossed. Thanks for all the responses.

good choice. remember, dont cut bait with it and dont cut line with it.

Lads got the Marttiini Standard 7 inch. Excellent blade. Hopefully a nice plump codling to test it on tomorrow fingers crossed. Thanks for all the responses.

Hi Lads,
As a professional butcher with over 20yrs behind me I`ve tried them ALL, and for filleting fish the best knife is the victoriknox 6inch or 5inch flexi curved, for everything else a 5inch curved.
All available from Brodericks in Cloverhill Ind. Est. or McDonnells of Queen St.
As regards sharpening I use an india oil stone coarse side to grind your edge and smooth side (orange part) to fine hone the edge and a quality steel used properly (ask yor local butcher to show you) out and about to keep the edge right.
Somebody mentioned Berkley knives PURE RUBBISH one or two fish filleted, edge gone couldn`t even bring it up with the steel just as well I won it in a raffle.

Tips on sharpening available.

P.S Use a Steel Glove or a good Filleting glove(anti slice, anti stab) those knives are razor sharp.

My Marttiini knife broke last week. It just snapped at the hilt...I couldn't believe it as I am quite careful with it. On the off chance I emailed Marttiini. The sent back thier apologies and sent me out a new knife. They pointed out that they have a 3 year warranty.
What can you say - quality knife & quality company

Does the warranty cover being dropped overboard?

I had to replace my Marttiini last summer, it went for a swim. Wouldn't buy anything other than another Marttiini.

Hi Lads,
As a professional butcher with over 20yrs behind me I`ve tried them ALL, and for filleting fish the best knife is the victoriknox 6inch or 5inch flexi curved, for everything else a 5inch curved.
All available from Brodericks in Cloverhill Ind. Est. or McDonnells of Queen St.
As regards sharpening I use an india oil stone coarse side to grind your edge and smooth side (orange part) to fine hone the edge and a quality steel used properly (ask yor local butcher to show you) out and about to keep the edge right.
Somebody mentioned Berkley knives PURE RUBBISH one or two fish filleted, edge gone couldn`t even bring it up with the steel just as well I won it in a raffle.

Tips on sharpening available.

P.S Use a Steel Glove or a good Filleting glove(anti slice, anti stab) those knives are razor sharp.

Had a look at the broderick bros site, but couldnt see the flexi curved knife, have you a link to it? Or is it not in their catalogue?

I have some kitchen knives that need a good sharpening, bought a steel but it doesnt bring them up too well - could be the quality of the steel, or how I'm using it - any tips?

Also, is this the type of stone you would recommend for sharpening?

http://www.rutlands.co.uk/hand-tools/sh ... %22-x-1%22

here are the knives i use now. the woodpecker i got in a cor boot sale for €1 - cant go wrong, no sheath and kept its edge for ages but hard to sharpen.

the Gerber - this is the knife i bring on a boat. its tough and not too long, cant recommend these enough and they are made in Europe (Portugal). dosnt have the flex of some but this is better to cut bait.

the martinni's - no need to rave about these - brilliant. the green handled one is better for saltwater and the sheath is self draining. handle is very good non slip. got this from dan in half way tackle in cork. be careful of water penetrating the tang where the blade meets the handle on the cutting side as there is a little gap. this is my third one as this is how the second one ended (first one overboard).

the last one is a french one. an expensive one that you might see in a filleting factory. originally from Thomas Reed Cutlers of Dame Street Dublin now long gone.

all have their good and bad points.

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