bigbarneycars Loc: Wilmington,NC

Spiritof27. I guess I should clarify my exact journey with cleaning Blue Gills. A sharped edge old Table spoon on the scales first. Then the head, side fines, an innards get taken at the same time and you will sacrifice a bit of forward belly meat. NBD? Then the bottom Fin starting at the anis and going to the end of the fin on one side and then back forward on the other side of that bottom fin and then laying the blade on the fin and cutting board and pulling the fish away from the fin removal in one smooth motion and it's gone. Repeat from the edge of the head removal cut on the top dorsal and back on the other side of that dorsal and repeat with the blade on that fin as done on the bottom one. And that one is gone in one smooth motion also, Then a quick 2nd go over with the spoon again just to make sure no scales were missed in the 1st go around. I've got it down to 30-35 minute cleaning session for a 25 fish limit on what I call "Deep Water Roaches". Oh and BTW, when you fry them as I do your fork can be used to separate one whole side of the meat from the back bone and rib cage and then lift it away from the other side. Works the same for Walleye and Northerns too 'cept for what I call the RRRR Little "Y" bones in the Northerns. Happy eating and tight lines, Jer

Spiritof27 Loc: Lincoln, CA

Thank you sir. I would love to see you in action. I have one of those bucks and I'd be afraid I would cut one of my fingers, if not off then down to the bone. The last time I scaled and cleaned a bluegill was about 20 years ago. I fish for and catch mostly trout and mostly c and r, but if I do want to eat them there's no scaling or filleting involved, just gut em cook em. Pretty simple and the buck works just fine for that. Would love to have some of your walleyes out here in California, but that ain't happening anytime soon.

Oldspark

I’ve had that Rapala knife with the wood handle for years and it’s still in good shape. I have to sharpen it now and then, but not often. I recommend it highly!

bigbarneycars Loc: Wilmington,NC

Your Welcome Also Sir. I learned something about the sharpness of knives as a young man in the military. Had a buddy in our Battalion in 29 Palms way back who's folks owned a Motel in Palm Springs and his Mom Was a Hemophiliac. And they kept every knife in their knife block sharp enough to shave with at all times. Reason being that there was no room for error and it was on the mind of everyone in that home and every person who entered, that thou shall not screw up with any sharp instruments EVER. And I've carried that wisdom with me since late 1956 when I met Jerry, His Folks, and spent many weekends at his folks place in Palm Springs. No problem remembering his name either, last name was Fitzpatrick lol. Jer

Randyhartford Loc: Lawrence, Kansas

I’ve used an old 6” Wood handle Rapala for nearly 50 years and more recently the soft rubber handle 9” Rapala and love them both. BUT.... with the emergence of the electric filet knives, am thinking of getting one just for saving time when cleaning after a long successful day. Do y’all have any recommendations on an electric or battery filet knife for bass, crappie, bluegill, and channel cat? Thanks for all advise.

doc alden

You just can't go wrong with a Rapala fillet knife. They take and hold an excellent edge and they have just the right amount of flex to make any fillet job easier. I can't speak to which handle is better; that's a personal choice and I've always had wood handles. That could be because that's all that was available to me for many years. There may be a better knife out there but not at the Rapala's price point. As I said, you can't go wrong with one.

JustRight Loc: Hernando, FL

hVAC, you have already received a lot of good advice. I’ll second some of it. There are a ot of good inexpensive yet plenty serviceable knives on the market today; we are blessed. Because you have posed the question about fillet knives, one could assume you have limited exposure to said devices; it’s good you seek wise counsel in this matter. As your experience grows, you’ll find different tools for different jobs. To begin with, i agree that a 7” Rapala is a good choice [i have two wood handled models over 30 years old and still hold an edge well; although i’m a careful and disciplined handler and sharpener of my blades]. The Dexter boning knife is also a good choice; but depends on how or if you are to travel with it. As far as the Buck Folding Hunter goes: not the best tool of the trade, but any self-respecting countryboy from NC, SC, or TN can use one with proficiency enough to save the cheeks off a bream. Back to Rapalas: the Presentation model has probably a bit better edge holding quality , but is trickier to sharpen/hone. There is one model with a textured rubber handle and leather sheath which is my favorite trout knife; mostly due to flex and curve of blade. But you will be happy starting with the less expensive wood handled, leather sheath, and sharpener kit. Learn to use it well, carefully. Best of luck.

fishinphil

bubba knife, as the handle wont "slip" on you when it gets wet, like a wood or plastic handle will.

Robert J Samples Loc: Round Rock, Texas

I see lot of good suggestions. Here are a couple. About 10 years ago I was saw an ad in the Florida Fisherman (or similar titled magazine) about a filet knife with an unusual idea. It had an offset where the blade was about 1/2 inch offset from the handle, this allowed you to filet the fish and not get your hand in the way while doing so. I bought two, one that I still have and I gave one to the guide who had never skunked me, and he really liked it as well.

The other idea if you are 1) handy with tools, 2) have the time, and 3) the inclination. If you can find one, get a power hacksaw blade which will be about 14 to 18 inches long and 1 1/2 to 1 3/4 wide. Get on a bench grinder and shape the length and shape of the blade to whatever you desire. Then attach the handle, which may require heat treatment to drill through the hardened metal. Mine are Oak handles, but any sturdy material will do. These make excellent blades for all sorts of slicing and dicing. The very best one was lost when I had it in the boat on a trip. My son in a forgetful moment used it to cut something and then laid it on the boats gunnel, and of course it was knocked overboard. If it had been in a lake and we weren't drifting, I would have jumped in and try to find it, it was that good! A good knife is like an Infantryman's rifle, you don't go anywhere without it. Maybe I'm just a do-it-yourself nut, but I've built my own rifle, wrapped my own rods, and made my own knives. RJS

Spiritof27 Loc: Lincoln, CA

Maybe we should call you Jeremiah. As in Johnson. I'm impressed. Never have I talked with anyone who built their own rifle. Really?

Sinned

BUBBA is the way to go.

MadMac Loc: Marion (in Grant County) Indiana

I've got a .45 cal. Kentucky rifle I built from a kit about 40 years ago. It don't see much action these days since I'm the one falling apart while it remains strong and capable of clover leafing three shots at fifty yards.

Spiritof27 Loc: Lincoln, CA

Maybe that's what RJS meant, he built one from a kit. I kinda got the idea from some of his other posts that he hand carved the stock, forged the barrel and rifled it, and then assembled it all. RJS I am not putting anything past you.

Egghead

I've got one of everything mentioned a above. I have big hands and arthritis.i bought a bubba knife for the handle. But the blade stays sharp longer than my Cutco filet knife .I have 6 bubba's now. I use the same knife to cut up elk and deer that I use for salmon and walleye.and only sharpen it with a Wort Hog knife sharpener. And a Dexter Steel.

Egghead

I've got one of everything mentioned a above. I have big hands and arthritis.i bought a bubba knife for the handle. But the blade stays sharp longer than my Cutco filet knife .I have 6 bubba's now. I use the same knife to cut up elk and deer that I use for salmon and walleye.and only sharpen it with a Wort Big knife sharpener. And a Dexter Steel.