Late to this party and OP has already purchased his blade.
Nothing like using a fillet knife for processing - good for boning, removing silver skin, cutting steaks, etc., etc.
I use Dexter Russel fillet knives - the fishing charter captains I know use em so I went that route after the typical Rapala & Uncle Henry knives kept failing.
Have 2 - 7 and 9 inch. Cleaned a 600# cow/bull with them in January. We butchered cow at guys place - he was ready to take my knives or buy some by time things were done - held an edge 3 or 4 times longer than his blade.
I use an electric diamond hone and/or a carbide pull thru sharpener when far from home.
Nothing like using a fillet knife for processing - good for boning, removing silver skin, cutting steaks, etc., etc.
I use Dexter Russel fillet knives - the fishing charter captains I know use em so I went that route after the typical Rapala & Uncle Henry knives kept failing.
Have 2 - 7 and 9 inch. Cleaned a 600# cow/bull with them in January. We butchered cow at guys place - he was ready to take my knives or buy some by time things were done - held an edge 3 or 4 times longer than his blade.
I use an electric diamond hone and/or a carbide pull thru sharpener when far from home.
