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My go to is the Victorinox but it doesn't hold an edge that long. We need a filet knife in LC200N or Magnacut.

The old cast aluminium handle Gerber Muskie is hard to beat..

You have forgotten the tongue . Tongues & cheeks a Newfoundland staple.

Dexter. Victorinox/ Forshner, & Marrttini( rapala) are my go to knives Rapala doesn't make knives Marrttini makes knives for Rapala. You might look at steel content before judging the rust on the Dexter, ive never had a issue of this & my several by them are razor sharp & about 30 years old & cut fish from February to late November here in the US

For people first learning to fillet would you suggest more flexible or stiff

excellent! I learned so much. Thank you - from Houston, Texas.

Great video, thank you for posting it!

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You guys have some alien looking fish over there! 😲 Is it a species of flying fish?

Is the Victorinox Semi-stiff legit from Amazon? Some say it's made in China and apparently Victorinox doesn't make anything from China and they should be swiss made.

Informativt og tydelig! Takk : )

Well done.

Great video. I just bought this knife a couple weeks ago and got a chance to use it a bit and definitely agree on the slipperiness of the handle. Mine looks like it has a slightly different finish than yours and maybe is even slicker, but I definitely need to mind it a bit. Not usually an issue considering I use my thumb or index finger on the back of any knife I'm using, but a little metal guard right before the blade or an adjusted grip would definitely make this thing a lot safer. I will say, there is something funny about censoring fish guts on a fishing channel. I've seen surgery and autopsy vids on YT, I don't know how necessary this is lol.

Thank you. I've heard it's poor mans lobster 🦞🎉

What a bizarre looking fish! Wonderful bounty of boneless snow-white fish! What depth do you catch those bad boys at?

From one fisherman to another; Thanks for putting together this video, Tor. 🇨🇦 🇳🇴 🎣 I bought my Dad the Kershaw before and it had a factory error. Completely missed the last 2cm of the tip. Use Dexter knives often, pretty good. Almost impossible to find a Victorinox in Canada these days. Constantly sold out but would like to get my hands on one. I have a Buck fillet knife that is great quality but the blade is a bit too stiff. I find I use my Frost spoon-back a lot too. Needs touched up frequently but not bad. 🍻

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This was a really tasty monkfish meal! Do you think saffron is worth the cost?

This is the freshest-tasting dish I've had all month, which is interesting because the monkfish is aged for two weeks!

This was delicious!

This recipe is a gem! Give it a try

What is your favorite fish stew?

What do you think?!

Looks delicious!

If you like sour cream, you're going to love this dish! You can also add a little touch of sugar to remove the sour taste almost entirely if you'd like :)

This one was tricky to edit, I kept getting hungrier and hungrier as I was rewatching the clips.

You need to try this one! The garlic breath is totally worth it

Do more mousses and pates I love those.

This was an interesting one! Not my favorite personally, but if you love liver, you'll love this.

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Have you ever tried monkfish liver?

Sure! I Do Know What That Is. Its A Crab Genus (Chaceon). The Deep Sea Crabs

Which monkfish dinner do you think has looked the most delicious so far this month?

Victorinox you reviewed Curved, Flexible Blade correct? Asking cause they have few different variences. Great review and thank you.

This dish is amazing! Highly recommend

This has got to be the most normal meal I have eaten in this series so far haha. It was alright taste-wise, but not super exciting

Would you try monkfish skin chips?

You made a mistake and wrote that 145°F is equal to -63°C 😂

How do you feel energy-wise following such a unique diet? 😂

Looks delicious 🤤

Do you have any cool monkfish recipes to share?