Electric Filet Knives

I'm looking at getting an electric knife for my B-day. I know we talked about it last year and am having trouble trying to find it thru the search tool. Any help would be awesome. Thanx in advance!
BH

I use a Mr Twister, like it.

ORIGINAL: Blowchowski

Thats a great birthday present... Happy b-day.

I have to ask.. Is your sig picture the result of a non-electric knife? If so, I recommend you have someone else clean your fish.

That's dove blood and feathers. It's usually the animals blood, but I've added mine on occasion. Never with a fillet knife tho.

ORIGINAL: Ironhed

BH,
We burn through 4 or 5 of them every season.  Granted we clean lots of fish.
We've all come to the conclusion that they are ALL junk!
Go with a good Forschner Scimitar hand knife.  Once you are comfortable with it, you will smoke any electric knife on the market!

Ironhed

I watched them guys cut them fish up at the 1st Annual Perch outing last year. They did it with the quickness! I get home from Perchin and usually get stuck carvin up ALL the fish and dont get done sometimes til midnight. I'm just tryin to figure out how to speed up the process. I would definately be into a more reliable fillet knife. Thanx for the tip on the Forschner Scimitar.
BH

I use a Mister Twister salt water Piranha. It has cleaned many hundreds of walleye over the last 5 or so years, and is still going strong. I go through quite a few blades with it, but the unit itself has been great. I just bought a second one for home, so that I don't have to carry one back and forth from my Lake Erie camp.

I cut through more rib cages with the electric, Mister Twister than a standard knife. But thats probably just my fault.

I have a thing about doing a job the quick way only to create more work in the end. I hate wasting meat too or taking the ribs off after cutting them off the spine. Instead I like the sound of a good filet knife clicking over those ribs peeling away the filet and leaving everything else behind. Old school.

I have a CRKT Big Eddy 2 which is heavy duty and has a serrated edge for the first couple inches of the blade. I use that for the initial cut behind the gill plate. It saws right through the tough stuff. That alone save hours of sharpening. Then I use the always sharp Wusthof for the fileting. It never sees skin or scales. I also use the Big Eddy to cut off the skin at the belly but then I cut from underneath instead of into the scales. A quality blade will keep and edge for a long long time if it only cuts meat.

I like clean clear filets! The last thing I want to do is pick ribs out of my mouth while eating.

Last night's perch was YUMMY. Think I'll go finish off the leftovers after reading this.