![]() Each handle is made from various hardwoods. All Leech Lake Fillet Knives are handmade. The Leech Lake Fillet Knife was designed with this idea in mind. If a knife could cut from beneath the scales, the rapid dulling of the blade would be avoided. These scales protect the body of the fish from the razor sharp teeth of other predator fish, like armor. Why do conventional fillet knives get dull so fast? The first step in filleting any fish is generally the cut behind the gill, cutting down into the scales. Anyone who has had to stop and sharpen a knife after filleting only a dozen or so fish knows the frustration of using stainless steel fillet knives. It has not been usual for Don to have filleted hundreds of fish after a single day's outing. ![]() Huntn' and Fishn' Great Prices, Quality Items, Excellent Service LEECH LAKE KNIVES 7.5'' Fillet Knife Red-Black (RED.BLACK) 95392 THIS ITEM IS NEW! The Leech Lake Fillet Knife was designed and engineered by Donald Canney of Cedar Rapids, Iowa, an avid fisherman who has a home on beautiful Leech Lake located in northern Minnesota near the town of Walker. Then gibe a little wash with water and a sturdy cloth to assure you aren't eating a steel burr.Location: Walker, Minnesota, United States, US, TIP: Using those type of sharpener, after you run the blade, then get a piece of wood and gentle slide the blade at an angle down on both sides to get rid of burrs. They also come with a hand held sharpener, the type you just slide the blade through, and those sharpeners do work. The fillet knives in the current tackle boxes ( I think I have 3 total ) are Ozark Trail 7", and sharp as a razor out the pack. I have one that my wife's grandfather gave me that I will have to dig and see what brand that is, I think it's a 7" and I have been able to actually fillet Northerns with. Those knives were absolutely put through hell filleting fish and never failed me! Mysteriously they vanished while leaving some stuff in a "friends" attic for a few years. Always sharpened them with my two sided whetstone. ![]() I had two wood handled Rapala's in 5" and 7" ( I might have the size's wrong ) for 20+ years. It only takes a bit of larnin to be able to slip the meat offin both sides of the back bone top n bottom -) I still like eating pan fish cooked whole(heads removed) ![]() Whilst i'm on the subject i've found dern few pan fish worth filletingīass and larger cats have enough meat on each side of their back bones to warrant using the filet knife The little ceramic rods and the Accu-Sharp carbide cutters w/ built in angle were the key and the different brands/lengths didn't much matter as far as i could determine When used on several different blades the sticks did a real well ob of maintaining the edge and my fish cleaning work was held in high esteemīack when i was doing this( 1979 - 2005 ) i would filet about 100#± over a 2 week period each summer while taking dad on his summer fishing trip (he was in his waning years butt refused to quit as long as he could get from the truck > the dock > his boat ) The real key IMHO to a good fillet knife is the edge being kept the optimum angle and steel'd from time to time when doing a large number of fishįiskars used2 have a knife that came in a pastic sheath w/ a set of ceramic sticks mounted at the proper angle molded into the sheath I will agree w/ the Dexter/Russell pieces used by the guys who live by them being very good toolsīutt i have found the other brands to work quite well over the years Most of my fish cleaning/filet knives were found the flea mkts and vary in brand n length over virtually the entire above spectrum ![]()
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