I love the 6" Rapala.

I was trained by a chef in my restaurant days on how to filet a fish. He swore by the knife.

This year I fileted over 200 fish with my $9 knife. I usually go through two a year. They are a tool that wears out, but I always save the old ones for boat knives for stationing near anchor lines, etc.

I almost cry sometimes seeing how folks butcher their fish at the cleaning table at Sekiu. One day while "egg whoring" I cleaned and fileted 30 fish for other people to earn 24 pounds of eggs. Folks commented on how nice the filets looked, and a number of folks sat and watched as I made my way through this pile of fish.

My Dexter Russel has too stiff of a blade, the Forschners I have used also suffer from this. I view my filet knife the same way I look at my razor. It is disposable.

10 years with a knife in my hands professionally is how formed my opinion. Buy a decent knife that can hold an edge and can be retouched easily with a steel. They will wear out, fall overboard, get left behind, etc. At $9 (Wal-mart), the Rapala gets the nod. I also use it for parts of butchering elk and deer.


Andy