Filet knife vs Electric knife

[BAY KINGFISHER]

Ive seen that video before, always impressive, and I agree on bigger reds I prefer a fixed blade sharp knife myself. However, when cleaning specks, especially a bunch of them, I prefer this method....

http://www.youtube.com/watch?v=xXmhuxjL ... re=related

[Jeff]

jeff,

this guy says manual is the way to go

http://www.youtube.com/watch?v=lvcxk0ZAyFw

Okay Kris, you win. I can't clean one that fast with a chain saw much less a manual knife. However I will say I like his technique I may have to try it on redfish, IMO there is no "easy" way to filet large reds.

[DeltaCotton12]

I have to learn to catch em before I can get a dog in this race. Ole BR549 got us on some fish last year on the MS River. hell of a day.

[kris Schaumburg]

the thing that had me cracking up when I first saw that video is that it was on a TX site and the guys kept bashing him for "wasting all the meat in the throats and bellies". I guess you have a lot more time and freezer space to worry about those kind of things when you have low limits and only catch a few fisheach trip. I don't keep a whole lot of reds anymore but I can clean them half way decent with a big serrated dexter, that guy is ridiculous though.

[Jeff]

I can clean a tuna close to that fast with a regular filet knife, but the scales are so much tougher on a redfish, that is truly amazing to me.

By the way I guess crow really does taste like crap....

[tunica]

By the way I guess crow really does taste like crap....

Dont say that outloud your going to hurt Crow's feelings you know how old school teachers are

[kris Schaumburg]

i just wanted ya'll to see the video, that is ridiculous. I can't find the original thread, but somebody said that is a custom made dexter, smooth non serrated short blade, and obviously its sharp.

When he goes along the backbone, I figure maybe he is hitting that little channel that doesn't have any scales, although it would be tough to do that fast. what I don't understand is when he cuts behind the gills and then around the ribs, he has to go through those thick scales on a big red. seems like it would jam the knife up no matter how sharp.

[blgros1]

Kris almost looks like just plain an simple brute force that allows his knife to do the gills/stomach area. Either way the fella has GAME

i just wanted ya'll to see the video, that is ridiculous. I can't find the original thread, but somebody said that is a custom made dexter, smooth non serrated short blade, and obviously its sharp.

When he goes along the backbone, I figure maybe he is hitting that little channel that doesn't have any scales, although it would be tough to do that fast. what I don't understand is when he cuts behind the gills and then around the ribs, he has to go through those thick scales on a big red. seems like it would jam the knife up no matter how sharp.