Am I the only one that uses a fillet knife daily in the kitchen?

[Poopers]

I have been a fisherman my entire life, but Im not a fan of the meat which is why I never owned a fillet knife. Well, my beloved Buck Knife is lost somewhere so I purchased a basic Rapala fillet knife to process my deer.


I swear it has been my go-to kitchen knife ever since! Its razor sharp and perfect for slicing onions and of course meat!


Anyone else use a fillet knife daily? Between this and my big chopping knife I really dont think I need any other knives in my kitchen for cooking.

[mechanic]

I HAD two, a long and short one.  My wife appropriated them long ago when I left them on the drainboard after washing them.  Now if I pick one up she tells me not to leave with HER knife
 
You are correct, they make much better kitchen knives than most of the garbage they sell in home stores now.
 
Ben

[Joel]

I keep an old Schrade Graphite with the Schrade+ steel in my kitchen drawer.  It's about the only knife I use when butchering out my deer, and it'll cut anything I put on the cutting board pretty much effortlessly.  Between that and my Ulu's I don't really use a lot of the others I have. 

[chefjeff]

I've been using filet knives in the kitchen for many years now.I have about a dozen, various brands and lengths. A good sharpening steel is close by. Hard to beat them for most kitchen work.

[Dand]

Not every day but the kitchen knife drawer is where my Rapala fillet knife lives.  I like it for butchering too.  And for filleting salmon my preference is my 10 inch Old Hickory butcher knife.  Strange huh?  This fall I picked up a Victornox boning knife with scalloped blade.  Its more like a fillet knife. It has become my most used kitchen knife, very sharp, a bit more to the blade than the Rapala.  And it was used heavily for butchering my son's moose. 

[jpshaw]

Had two "Old Hickory's" that tried to be filet knives.  They had the right contour with about 7" blades, one thinner then the other.  Somehow they ended up "gone".  Actually my favorite knife in the kitchen is a chopping knife for veggies etc.

[BUGEYE]

I HAD two, a long and short one.  My wife appropriated them long ago when I left them on the drainboard after washing them.  Now if I pick one up she tells me not to leave with HER knife
 
You are correct, they make much better kitchen knives than most of the garbage they sell in home stores now.
 
Ben

Same here.  I still use a chef knife for dicing, but for slicing and carving it one of my two rapala fillet knives.

[gcrank1]

Ive never developed the 'feel' for the fillet or boning knives; you know how it is, you just get used to the feel of certain tools, are comfortable with them and learn how to use them for 'bout anything. I guess there is a good segment of the world where a cleaver gets used more like many of us use a 'chefs' knife and it works better as cleaver then too.
I should probably get the fillet knife out (have one 'cause everybody said I had to have one) and just use it for 4-6 mo. around the kitchen.

[Ranger99]

use em for some things
they bone pretty fair and peeling
and such, but they're too flexible
for some things i do- not enough backbone.

[pastorp]

A thin long blade is definitely less tiring to use for most cutting chores, so a fillet knife would work. I use flexible boning knives for most kitchen chores. Comes from my days as a meat cutter I guess.

Regards,

[gcrank1]

OK, ya talked me into it, got the old birch handled Rapala 6" out and started using it today.
It cuts hard extra sharp cheddar very nice so far and with the thin tip the cheese slab doesnt stick on the knife blade. I'll try it on veggies next and Im sure it will cut/slice celery and carrots as well as anything else, but my dicing will likely be compromised from my chefs knife.
I bet it will butterfly a chop very well too.
Hey, maybe I'll even try to (duh) fillet some fish!

[scratchmark]

been usin em in the kitchen for years. better than any kitchen knife you can buy

[wolverine_1]

Have one which I use as needed, the one I use almost every day is an old (pre)Kabar hunting knife my mom used all the years we were growing up.  Still works great and takes an edge just fine.

[james]

The only time my wife will let me use her old wooden handled 4" Rapala is to sharpen it.  She has some high dollar knives but she likes the old fillet knife that probably cost $3 when it was bought new.

[SCRooster]

Had two "Old Hickory's" that tried to be filet knives.  They had the right contour with about 7" blades, one thinner then the other.  Somehow they ended up "gone".  Actually my favorite knife in the kitchen is a chopping knife for veggies etc.

I do love my Old Hickories ... my old ones.  Best kitchen steel ever made IMHO.


I've also got two walnut-handled Chicago Cutlery fillet knives, one fixed blade and one folder.  I use the fixed blade quite often in the kitchen.


Ever seen a Chicago Cutlery full-sized lock-blade folding fillet knife?  They are fairly rare, known as "The Traveler" and, if you can, find one and jump on it the moment you see it.  I've seen them go anywhere from $55.00 - $110.00, but I found mine at a small town nick-nack shop and it goes with me on hunts, fishing, to the cabin and even tailgating. 

[gcrank1]

Seems I saw one of those folders on a flea market table for $10 
FWIW, you piqued my interest so I went lookin', you can find several folding fillet knives at www.smkw.com