I'm up to about eight fish cleaning knives. Short, long, stiff, flexy, boning; all fish are different.

My newest addition is a Victorinox straight blade. It's badass for tough skin fish like snapper, Triple Tail and triggers.

-------------------------
So long and thanks for all the fish.

That's the way. And if you want knives that stay sharp longer with less need to hone or sharpen, get knives with rockwell hardness 60+ Like VG10, AUS10, White Steel, Blue Steel etc.

-------------------------
I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.

I watched a guy do advanced surgery on a pompano with a paring knife. A fly would starve on the leftovers.

-------------------------
So long and thanks for all the fish.

Like this:

Yoshihiro 150mm Inox Stain-Resistant AUS-10 Sabaki/Honesuki Japanese Chef Knife, 5.75-Inch $124 ?

or this:

TUO Sashimi Sushi Knife 8.25" - Japanese Fish filleting Knife - High Carbon Stainless Steel - Slicing Carving Knife Right Handed Single-bevel - Meteor Series

$38 ?

-------------------------
So if you are a surfer I wish you the prosperity that allows you more time to pursue the salt water dream, and the true happiness that comes from warm water, clean waves and the companionship of your fellow surfers. If you are an internet troll just spewing bs then f off.

Honesuki is for deboning and chopping up chickens. The sashimi knife is for finely cutting fish that is already filleted. You want to try a Deba knife but traditional Gyutos or Bunka knives work too.

There is this knife too. I forget the name but I plan to buy it. It is 94 bucks online. Name starts with an M, can't find it right now.



I use these two:

https://www.amazon.com/gp/product/B007TDQVRM/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0026L5MNQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1


One is for the house and the stainless steel one I take with me if I travel to the keys or something as I got it cheap and it does not rust fast like the high carbon steel one.


-------------------------
I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.

Edited: 08/17/2020 at 11:37 AM by HAPDigital

Found it

https://www.knifemerchant.com/product.asp?productID=7624



I never tried it but it looks really good. Make sure that if you buy high carbon steel type knives you wipe those and dry those often. They rust but they hold an edge llike nothing else. They also form a patina but this is not bad.

-------------------------
I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.

Edited: 08/17/2020 at 11:38 AM by HAPDigital

since trigger(and most fish's) skin is so tough, once you poke a hole, cut an outline of the fillet through the skin from the underside/inside of the skin outward by turning the blade upside down(blade up.)

Cuts much easier, and I agree they are one of my favorites, the slime has a soapy smell l so I make sure no fillets touch the slimey table and if they do give a quick rinse and quickly dry with paper towels.

-------------------------
I troll 2L.com to be a better person in real life

When you get some smaller trigs.... grill one whole. Thank me later. ;-)