After loading up on the Tuna on our trip to Oregon Inlet, I was watching the two guys cleaning them. Those cats knew what they were doing, and fast!!
Anyway, I noticed one of them using the back of a Bubba Blade as a steel. I entered as I was looking through the window and asked, whats up with the Bubba Blade??
The guys said thats what it was best for[:0]!
I have a couple and like them alot, especially the grip. Don’t use anywhere as much as they do, obviously.
They were using Victorinox knives. Had never heard of them…
NN
I have used those Victorinox knives. They are very good. Made by the folks that make Swiss Army knives. They have thin blades that sharpen easy and hold a killer edge. They make a whole line of them and for the money are excellent. The black handle ones have a textured grip that feels great in the hand and won’t slip with blood slime and such. Called Fibrox. They flex a little. Allot of chefs use them. They will chip up if used going through bone, but when it comes to going through pure meat or vegetables they function beautifully and will make knives that cost 5x as much look bad. People just don’t know about them, but they get the job done. I use the 8 inch chef knife at home. I have seen the filet knife at Haddrels before. They also carry them at restaurant supply stores like Berlins. I do remember not seeing a sheath for the filet knife, I don’t know if they make them. Severely underrated. They don’t hold up forever but are great while they last., a few years. Eventually the thin blades will chip expecially if misused.
Been using a Victorinox for years. The sheath is a POS.
Victorinox is an important quality edge tool manufacturer. They were the originators of the Swiss Army Knife and use very high quality steel and other materials. Not a fan of the wimpy sheath. The steel is hard and a bear to sharpen , but when you get it right, its easy to maintain the edge. Rubbing one knife across the back of another hardened blade is called “steeling” It re aligns the edge and helps to maintain sharpness. It requires the ability to hold the correct angle(appx 20*)
Thanks guys! Gonna have to get a couple of those knives.
NN
I use the Morakniv Knives, they are the best cheap knife you will ever pick up. Make sure to get the stainless(sandvic) blades as the carbon steel blades rust pretty quick around here. I usually buy 5 at a time from Amazon
Remember that even the best knives are useless if you don’t keep them sharp. Be sure to get a stone and learn how to use it (plenty of Youtube videos out there). You can get them pretty cheap at commercial kitchen supply stores, and between that and a hone steel, you can get a hell of an edge on any knife.
“I’m not in this world to live up to your expectations,neither are you here to live up to mine” Peter Tosh - I Am That I Am
quote:
Originally posted by Lowcountryboy
Remember that even the best knives are useless if you don’t keep them sharp. Be sure to get a stone and learn how to use it (plenty of Youtube videos out there). You can get them pretty cheap at commercial kitchen supply stores, and between that and a hone steel, you can get a hell of an edge on any knife.
“I’m not in this world to live up to your expectations,neither are you here to live up to mine” Peter Tosh - I Am That I Am
EXACTLY!!! A dull knife, regardless of the name on the side or the steel in the blade, is useless garbage. I still use a stone from time to time (when I’m bored and have the time) and I always have a honing steel close by, but I’ve been using a WorkSharp for all of my sharpening needs for the last few years and it definitely does the trick.
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Oyster Baron
NMFS = No More Fishing Season
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