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Jayball10 wrote: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.
Brenfitz1 wrote: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.
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