I've always used 15$ Rapala fillet knives when I go fishing for walleye and northerns, but I'm thinking of trying a Deba...
These are the techniques I'm used to for filleting my favorite fish types:
Walleye: http://www.youtube.com/watch?v=h2njws7UYFg
Pike: Apologies for the dorky interviewer in this one... http://www.youtube.com/watch?v=YBFrQ5KMIs8
I found a 150mm Masamoto KS for 155$ and am close to pulling the trigger on it.
Any thoughts? Will I need to learn an entirely different approach with the Deba? The only difficulty I can think of is the 90 degree turn after the incision behind the head to come along the spine...
I was originally looking for a 165mm, but I saw this deal and the next size up is 180mm and costs fifty bucks more...
Is 150mm a decent size for these fish? I tend to keep much fewer pike than walleye so the fish are usually only 1-3 pounds, similar to the one in the first video.
Is a Deba a even good idea for these fish? Would a Mioroshi be a solid enough for this work? Should I just stick with a western fillet knife for these particular fish?
This will be my first single bevel knife, any advice welcome and appreciated.
These are the techniques I'm used to for filleting my favorite fish types:
Walleye: http://www.youtube.com/watch?v=h2njws7UYFg
Pike: Apologies for the dorky interviewer in this one... http://www.youtube.com/watch?v=YBFrQ5KMIs8
I found a 150mm Masamoto KS for 155$ and am close to pulling the trigger on it.
Any thoughts? Will I need to learn an entirely different approach with the Deba? The only difficulty I can think of is the 90 degree turn after the incision behind the head to come along the spine...
I was originally looking for a 165mm, but I saw this deal and the next size up is 180mm and costs fifty bucks more...
Is 150mm a decent size for these fish? I tend to keep much fewer pike than walleye so the fish are usually only 1-3 pounds, similar to the one in the first video.
Is a Deba a even good idea for these fish? Would a Mioroshi be a solid enough for this work? Should I just stick with a western fillet knife for these particular fish?
This will be my first single bevel knife, any advice welcome and appreciated.