sm
member
http://www.rapala.com/products/filletknivesdetail.cfm?name=Fish `n Fillet Knives
This is another knife everyone should have one of.
I am partial to the 4" model myself.
I do not know what this stainless steel is, I do know the steel is a good one, and has a great heat treatment.
This is a Classic, a proven classic, and not just for making fish fillets.
Many a person has bought one for fishing, and then brought it home and found it worked great in the kitchen.
Others have bought one, and while out camping, hiking, and fishing, found this
knife did all sorts of camping and hiking chores.
Then folks have left one in the vehicle, been caught out and needed a sharp knife and this knife has cut heater hose, or seat belts, assisted in making a fire with magnesium fire starter, cleaned small game....
The leather sheath, is top notch!
It works great to strop the blade with, just dry, with no compound.
The small red and gray Rapela "V" sharpeners...darn things work.
These are not expensive, just as other offerings from the Nordic peoples are not expensive, but the darn knives have good steel, good handles, good sheaths and flat work!
Don't let the fact this is Fillet knife turn you off.
Yes it is designed to fillet fish.
The key word is "designed".
Near the handle where the full tang enters the handle, that is stout.
Designed to cut more difficult areas, such as down near the head of a fish, where there is bone, and having to go through some tough scales on some fish species.
The tip, is flexible, and designed to be so.
There is a secret cut of meat on fish, some species more prized than others, called the "Filet-Mignon".
Wall-eye fisherman for instance know of what I speak.
No. I will not share what this is, or where it is located.
It is a secret, and I like others that know, are selfish, and want that cut for ourselves. *sorry*
Between tang and tip the edge is designed to 'fillet' , not too stout, not to flexible, so one can feel as they cut the fillet and not cut too deep, instead follow along the "contour" of the bone.
In a world in a hurry going nowhere at times, it is nice to know some proven classics are still being made, and still proving as they always have.
I recommend everyone have one, and if you know a young lady , or young man, get them one too.
Pass it forward, go plink with .22 rifles, then go fish with a cane pole for some pan fish out of a farm pond
Then present them a Rapela, and small sharpener, and pass forward some pan fish fillet skills, and cooking them fillets in a cast iron skillet.
That kid will always look at that Rapela, and never forget you, that day, and lessons learned.
Steve
This is another knife everyone should have one of.
I am partial to the 4" model myself.
I do not know what this stainless steel is, I do know the steel is a good one, and has a great heat treatment.
This is a Classic, a proven classic, and not just for making fish fillets.
Many a person has bought one for fishing, and then brought it home and found it worked great in the kitchen.
Others have bought one, and while out camping, hiking, and fishing, found this
knife did all sorts of camping and hiking chores.
Then folks have left one in the vehicle, been caught out and needed a sharp knife and this knife has cut heater hose, or seat belts, assisted in making a fire with magnesium fire starter, cleaned small game....
The leather sheath, is top notch!
It works great to strop the blade with, just dry, with no compound.
The small red and gray Rapela "V" sharpeners...darn things work.
These are not expensive, just as other offerings from the Nordic peoples are not expensive, but the darn knives have good steel, good handles, good sheaths and flat work!
Don't let the fact this is Fillet knife turn you off.
Yes it is designed to fillet fish.
The key word is "designed".
Near the handle where the full tang enters the handle, that is stout.
Designed to cut more difficult areas, such as down near the head of a fish, where there is bone, and having to go through some tough scales on some fish species.
The tip, is flexible, and designed to be so.
There is a secret cut of meat on fish, some species more prized than others, called the "Filet-Mignon".
Wall-eye fisherman for instance know of what I speak.
No. I will not share what this is, or where it is located.
It is a secret, and I like others that know, are selfish, and want that cut for ourselves. *sorry*
Between tang and tip the edge is designed to 'fillet' , not too stout, not to flexible, so one can feel as they cut the fillet and not cut too deep, instead follow along the "contour" of the bone.
In a world in a hurry going nowhere at times, it is nice to know some proven classics are still being made, and still proving as they always have.
I recommend everyone have one, and if you know a young lady , or young man, get them one too.
Pass it forward, go plink with .22 rifles, then go fish with a cane pole for some pan fish out of a farm pond
Then present them a Rapela, and small sharpener, and pass forward some pan fish fillet skills, and cooking them fillets in a cast iron skillet.
That kid will always look at that Rapela, and never forget you, that day, and lessons learned.
Steve
