Left Remleys at 545 am. Ran into bigger chop than anticipated on the way out. Decided to stop at y73 for a break before running out. Once drift was figured out we hooked up on every pass. Lots of big vermilion and a nice jolthead porgy. Ran to 165ft to some supposed live bottom. Never found it. Trolled for a few minutes while figuring out our next move. Rod goes off and land a nice cuda if there is such a thing. Ran back to y73 to end the day. Total 20 snapper all on fresh shrimp.
Best blade I’ve ever owned, have had it for a while, was given to me by a buddy. At that time I wouldn’t pay that much for a fish knife, can get a clean fillet quick with out any slipage!
Cue the “You don’t need no (**() Bubba Blade to clean fish” comments in 3…2…1…
Personally, I love mine. Razor sharp and great grip.
God bless the “ignore” function.
It’s funny not one commercial fish house uses “Bubba blades”. I cut thousands of pounds of fish with dexter Russell knives and it $28 for a 10 inch scimitar it’s tough to beat. But to each his own, if you want to spend $60 on a knife that will do the same is a $25 knife so be it.
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PROUD YANKEE
Oyster Baron
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Most commercial fish cutting operations use the cheap knives for several reasons - they’re cheap! and they’re easy to sharpen, and when one gets dropped and the tip breaks off - well its only a $25 loss. Knives like the Bubba are made of steel that has at least a 54 Rockwell hardness and are heat tempered to brilliant red and oil quenched to create a blade that a file won’t scratch. They are very difficult to dull and even more difficult to sharpen. The steel is darker than the 440 dexter stainless, and the entire blade is hardened, not just the cutting edge. When I was charter fishing I had 2 sets of fish knives - some cheap ones - and some high end custom made knives. When a customer wanted to clean his own fish - I handed him the cheap knives. Cheap knives will dull sitting in a drawer from corrosion.
Most commercial fish cutting operations use the cheap knives for several reasons - they’re cheap! and they’re easy to sharpen, and when one gets dropped and the tip breaks off - well its only a $25 loss. Knives like the Bubba are made of steel that has at least a 54 Rockwell hardness and are heat tempered to brilliant red and oil quenched to create a blade that a file won’t scratch. They are very difficult to dull and even more difficult to sharpen. The steel is darker than the 440 dexter stainless, and the entire blade is hardened, not just the cutting edge. When I was charter fishing I had 2 sets of fish knives - some cheap ones - and some high end custom made knives. When a customer wanted to clean his own fish - I handed him the cheap knives. Cheap knives will dull sitting in a drawer from corrosion.
I consider my Forshner and Vitrinox to be my expensive ones. Bubba blades are junk that are made in China andthe edges Chip very easily. Read the reviews on the Hull truth and you will understand it is nothing but advertising hype. I will stick with dexter Russell for general cleaning and great all-around boat knife that I don’t seem to get too upset if it goes over the side. http://www.thehulltruth.com/dockside-chat/461009-bubba-blade-fillet-knives-crap-2.html
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PROUD YANKEE
Oyster Baron
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
I have a set of Forshner that are the best. I wasn’t promoting the Bubba blade as much as I was pointing out the difference between cheap knives and good knives.there is a huge difference
