I’ve been using the same 9” Dexter I used when I worked in Alaska over 20 years ago. It’s been a great knife and it’s filleted probably close to a 1000 salmon, halibut and rockfish. I recently bought a Bubba Blade 12” because I wanted a longer blade to cut through a deep chinook, and I’ve been really happy with it. I use a Hunter Honer which works great as long as you don’t lose your edge. I almost bought a Victorinox, but honestly I could probably own 15-20 fillet knives and love them all for different applications. Thanks for sharing your faves Tyler.
I was a butcher for years and we always had Victorinox and/or Dexter knives and that's what I'm used to so I've got both of those for processing fish. How about a video on canning...I see all of your goodies in the background!
Accidentally left my Victorinox and Bubbablade knives at home on my trip to Eastern Washington last week. Ended up buying a $15 Rapala knife that did a decent job, but the knives at home are tiers above.
It’s amazing to me that when you put out different content it feels like you’ve been following my Amazon searches 😳 Love these knives as I’ve used them but don’t own any yet. That will change soon I have a feeling.
I've got 65 years experience cleaning fish and big game and have used most sharpening tools, including Chefs Choice and Worksharp. My favorite for quick and effective sharpening is still the giant Arkansas Sharpener Superstick ceramic rod, along with the Idahone Superaser Fibrous Cleaning Block, both available from Amazon. I'm going 10 years pn the ceramic rod, thanks to the cleaning action of the eraser. Gary Northrop
I have the same sharpener and love it. I used to use wet stones and after practice they get a slightly better edge, but it's so much easier to run them through the electric sharpener every other time you use the knife.
Great video! I like the Bubba blade knives because I have big hands and the handle on those knives fills it my hand and gives me a nice secure grip. I do use the same sharpener as you and I love it. I redid the angle on almost all of my kitchen knives to 15 degrees (except for the heavy duty stuff like my cleaver).
I love my crkt big eddy. Was glad to here your thought on the chef's choice sharpener. I don't have a sharp knife on my kitchen as I suck at putting an edge on a blade. I was about to send my kitchen knives off for sharpening, maybe now I take a look at this sharpener
I was in the same boat. Tried Japanese wet stones but it was going to take me forever and a year to restore and sharpen them all. Professional sharpening of all my knives was going to cost twice what I paid for the Chef's Choice.
I've used Victoinox knives (the Swiss Army Knife people) for years on big game and general kitchen use. They're hard to beat for the price. One of our local butcher shops used them and also sold them, which is how I happened upon them. I am going to add an electric for perch this coming season. I'm going to have to try my boning knives on larger fish if I'm lucky enough to catch a few.
Dexter Russel’s are good. If you like the Mr. Twister, get sourself the Bubba 110 volt corded electric fillet knife. That baby’s got some torque when you pull the trigger. Takes the same blades as Mr. Twister. I’ve burned up the original green and yellow Mr. Twister and then the Piranha saltwater version of the Mr. Twister electric fillet knife before upgrading to the Bubba 110 volt corded electric fillet knife. I agree a good boning knife has a ton of uses from filleting certain fish to deboning venison and various other uses. Many different fish and animals to clean, techniques, personal preferences. Happy processing and good eats.
The Big Eddy is discontinued but the Big Eddy II is available, with a slightly longer blade. I was able to purchase it for under $20 with shipping. It looks like the perfect knife for my needs.
Love the Victronics, they also make a long slicer in the Granton edge that is great for skinning fish like halibut oh and slicing bread if you're into that sort of thing
That's a really interesting descaler. I would be interested in seeing that in use. I use a cheap Berkley fillet knife I got from Fred Meyers a couple years ago. Works decently enough for me on trout/salmon, just gotta sharpen it every so often. Was like $20. (I can see it being a decent bit worse than your knives though)
Based on the background in the video you know how to can. Do you have a video on the process? We have Kokanee that I’d like to can before they get freezer burn. Thank you!
You missed a knife you owe it to yourself to try. And it's a completely different take on processing fish. A Japanese Deba. They do a fabulous job despite being completely opposite of the flexible blade idea in filleting. And they will easily go through spines, tails, heads, heavy rib bones, etc without switching knives. A Deba will cut baitfish all the way up to fairly large tuna. I have a 135mm and 165mm....the smaller would do pretty much everything, but for big salmon, tuna, or halibut the little larger knife is nicer. They also tend to sharpen more easily than Western style knives, though you have to learn to do it. Single bevels are....different. Someday I'll buy a Maguro for style points. ;)
I really like double bevels with a more or less Scandi grind and a deba profile, sometimes with a bit of a swept up tip. That way you’ve got your choice of reference surfaces to work with, and they’re mirrored on both sides.
@@jamescosimini8364 Somewhat agree...double bevel blades are more flexible in how you handle them, however I found learning to use a single bevel was easy and sharpening them once I learned the couple of tricks for doing so, was WAAAAY easier. I suck at sharpening knives, but I can spend 10 minutes on the stones with my traditional Japanese blades and make them ultra-scary sharp. One big downside I found to single bevel blades was I couldn't use a steel to touch up the edge, but a strop and some light cutting compound fixed that. Use it, clean it, strop it, wipe it, and put it away. Takes a few more seconds than slapping it with a steel, but not exactly a deal breaker.
@@MrAcuta73 that’s what I like about the Scandi grind; it’s like sharpening two shinogi without the uraoshi side. I keep an Idahone ceramic rod and a Trizact structured abrasive belt glued to a strip of Micarta for travel, and always have a bit of green compound to use with whatever cardboard I can find on site. If the steel and edge geometry are done right, there’s nothing like a quick strop for maintenance!
@@MrAcuta73 also you can use a ceramic rod on single bevels, just lay it down supported and think of it like a very, very narrow bench stone. Not ideal but it can get you running again in a pinch!
@@spiltmilt good to know, the worksharp does take a lot more work with changing the belts/etc. May need to look at that chefschoice for keeping in my camper. Keep up the great videos!
I catch mostly rockfish (striper) and other inshore saltwater fish. I can't decide between the Victorinox 8" boning or fillet knife. What do you recommend?
When you use the knife sharpener do you pass it through on one side 30 times and then the other side 30 times or do you go one time on one side and one time on the other repetively? Also on the last stage do you wait till after you pass like for instance 30 times and then use that or you passing through that every time also. The honing part
![CAMPปลิ้น | EP.83[2/2] ประสบการณ์ขนหัวลุกจากตำนานวงการผี!](http://i.ytimg.com/vi/T_kFecQw7Ds/mqdefault.jpg)
Always used the good ole Finish Marttiini, either the Rapala or the Normark my grandfather left me.
I’ve been using the same 9” Dexter I used when I worked in Alaska over 20 years ago. It’s been a great knife and it’s filleted probably close to a 1000 salmon, halibut and rockfish. I recently bought a Bubba Blade 12” because I wanted a longer blade to cut through a deep chinook, and I’ve been really happy with it. I use a Hunter Honer which works great as long as you don’t lose your edge. I almost bought a Victorinox, but honestly I could probably own 15-20 fillet knives and love them all for different applications. Thanks for sharing your faves Tyler.
I was a butcher for years and we always had Victorinox and/or Dexter knives and that's what I'm used to so I've got both of those for processing fish. How about a video on canning...I see all of your goodies in the background!
He has a video on canned lightly smoked salmon, it's very informative and covers the entire process
flex or semi flex blade?
2 of the best!
Accidentally left my Victorinox and Bubbablade knives at home on my trip to Eastern Washington last week. Ended up buying a $15 Rapala knife that did a decent job, but the knives at home are tiers above.
As always, great content. I learn so much from you. Thank you. I would be interested in videos of how you like to process each species of fish.
Great review of your processing knives and sharpening process!
It’s amazing to me that when you put out different content it feels like you’ve been following my Amazon searches 😳 Love these knives as I’ve used them but don’t own any yet. That will change soon I have a feeling.
I've got 65 years experience cleaning fish and big game and have used most sharpening tools, including
Chefs Choice and Worksharp. My favorite for quick and effective sharpening is still the giant Arkansas Sharpener Superstick
ceramic rod, along with the Idahone Superaser Fibrous Cleaning Block, both available from Amazon. I'm going 10 years pn
the ceramic rod, thanks to the cleaning action of the eraser. Gary Northrop
I have the same sharpener and love it. I used to use wet stones and after practice they get a slightly better edge, but it's so much easier to run them through the electric sharpener every other time you use the knife.
Great video! I like the Bubba blade knives because I have big hands and the handle on those knives fills it my hand and gives me a nice secure grip. I do use the same sharpener as you and I love it. I redid the angle on almost all of my kitchen knives to 15 degrees (except for the heavy duty stuff like my cleaver).
I love my crkt big eddy. Was glad to here your thought on the chef's choice sharpener. I don't have a sharp knife on my kitchen as I suck at putting an edge on a blade. I was about to send my kitchen knives off for sharpening, maybe now I take a look at this sharpener
I was in the same boat. Tried Japanese wet stones but it was going to take me forever and a year to restore and sharpen them all. Professional sharpening of all my knives was going to cost twice what I paid for the Chef's Choice.
I've used Victoinox knives (the Swiss Army Knife people) for years on big game and general kitchen use. They're hard to beat for the price. One of our local butcher shops used them and also sold them, which is how I happened upon them. I am going to add an electric for perch this coming season. I'm going to have to try my boning knives on larger fish if I'm lucky enough to catch a few.
That's a good looking pantry!
Thank you 🙏
nice stash of fish behind you there. love bottled wild salmon
Dexter Russel’s are good. If you like the Mr. Twister, get sourself the Bubba 110 volt corded electric fillet knife. That baby’s got some torque when you pull the trigger. Takes the same blades as Mr. Twister. I’ve burned up the original green and yellow Mr. Twister and then the Piranha saltwater version of the Mr. Twister electric fillet knife before upgrading to the Bubba 110 volt corded electric fillet knife. I agree a good boning knife has a ton of uses from filleting certain fish to deboning venison and various other uses. Many different fish and animals to clean, techniques, personal preferences. Happy processing and good eats.
The Big Eddy is discontinued but the Big Eddy II is available, with a slightly longer blade. I was able to purchase it for under $20 with shipping. It looks like the perfect knife for my needs.
Love the Victronics, they also make a long slicer in the Granton edge that is great for skinning fish like halibut oh and slicing bread if you're into that sort of thing
Great video, I am looking for a good sharping system. The Chef’s Choice looks perfect
Great vid, informative and to the point. Thank you!
That's a really interesting descaler. I would be interested in seeing that in use.
I use a cheap Berkley fillet knife I got from Fred Meyers a couple years ago. Works decently enough for me on trout/salmon, just gotta sharpen it every so often. Was like $20. (I can see it being a decent bit worse than your knives though)
Based on the background in the video you know how to can. Do you have a video on the process? We have Kokanee that I’d like to can before they get freezer burn. Thank you!
th-cam.com/video/ofq2-_pe4is/w-d-xo.html
You missed a knife you owe it to yourself to try. And it's a completely different take on processing fish. A Japanese Deba. They do a fabulous job despite being completely opposite of the flexible blade idea in filleting. And they will easily go through spines, tails, heads, heavy rib bones, etc without switching knives.
A Deba will cut baitfish all the way up to fairly large tuna. I have a 135mm and 165mm....the smaller would do pretty much everything, but for big salmon, tuna, or halibut the little larger knife is nicer. They also tend to sharpen more easily than Western style knives, though you have to learn to do it. Single bevels are....different.
Someday I'll buy a Maguro for style points. ;)
I'll check those out. Thank you.
I really like double bevels with a more or less Scandi grind and a deba profile, sometimes with a bit of a swept up tip. That way you’ve got your choice of reference surfaces to work with, and they’re mirrored on both sides.
@@jamescosimini8364 Somewhat agree...double bevel blades are more flexible in how you handle them, however I found learning to use a single bevel was easy and sharpening them once I learned the couple of tricks for doing so, was WAAAAY easier. I suck at sharpening knives, but I can spend 10 minutes on the stones with my traditional Japanese blades and make them ultra-scary sharp.
One big downside I found to single bevel blades was I couldn't use a steel to touch up the edge, but a strop and some light cutting compound fixed that. Use it, clean it, strop it, wipe it, and put it away. Takes a few more seconds than slapping it with a steel, but not exactly a deal breaker.
@@MrAcuta73 that’s what I like about the Scandi grind; it’s like sharpening two shinogi without the uraoshi side.
I keep an Idahone ceramic rod and a Trizact structured abrasive belt glued to a strip of Micarta for travel, and always have a bit of green compound to use with whatever cardboard I can find on site. If the steel and edge geometry are done right, there’s nothing like a quick strop for maintenance!
@@MrAcuta73 also you can use a ceramic rod on single bevels, just lay it down supported and think of it like a very, very narrow bench stone. Not ideal but it can get you running again in a pinch!
When you sharpening ...How do you hold the knife...vertical or at the angle ? Thanks.
You hold it vertical on this sharpener
Have you tried the worksharp sharpeners? I've had one for a while and they're a solid upgrade from the chefschoice unit I had!
I had one. I feel like I get a much better edge with the Chef's Choice.
@@spiltmilt good to know, the worksharp does take a lot more work with changing the belts/etc. May need to look at that chefschoice for keeping in my camper. Keep up the great videos!
Good video!
From my experience with these sharpening electric machines, they cannot sharpen and reach the heel of the knife.
I thought the Victorinox knives came from the factory with a 15° bevel (both sides)?
19 from the factory
Victorinox are great
I catch mostly rockfish (striper) and other inshore saltwater fish. I can't decide between the Victorinox 8" boning or fillet knife. What do you recommend?
I would say the fillet knife is going to be more appropriate. You may even need something larger depending on the size of the stripers you catch.
My guess is these don't come with a scabbard or sheath? Do you use one or have recommendation?
Hi, Sir, could you let me know, for the second knife, what is purpose of serration on blade edge ? tks a lot ?
stainless or regular steel ? thanks
so which one is the best?
When you use the knife sharpener do you pass it through on one side 30 times and then the other side 30 times or do you go one time on one side and one time on the other repetively? Also on the last stage do you wait till after you pass like for instance 30 times and then use that or you passing through that every time also. The honing part
Change sides. For honing just 5 or 6 alternating passes is all you need
@@spiltmilt thanks alot
Which knife is best for removing skin of the fish?
So how do you ice your fish. When I do all the scales fall and yours didnt
I use ice packs.
flex or semi flex Victorinox?
Really? No Dexter no Bubba no Old Hickory?