Doug Lemmon Loc: Rochester Mills, PA

Lee, If your working with tough scales on the back, turn your blade edge upward and make a shallow slice (¼") just like your skinning a deer. Then take your knife edge down and work down the backbone and ribs. Only takes 2 sec to zip down the back and open it up. Scales push right out of the way.

Lee626 Loc: Brick NJ [ near the Jersey shore ]

Thanks Doug, will do

Able Man Loc: North Coast (Cleveland, Ohio)

I had, over the years, frequently scaled fish (especially flounder)/ a butter-knife, prior to filleting.

Kerry Hansen Loc: Bremerton, WA

Yep for my Salmon.

Kerry Hansen Loc: Bremerton, WA

I have seen Expert Deck hands on the Ocean charters Filleting both tough bottom fish, Salmon and Albacore and i don think they are worrying about it especially since they are cutting thru all the ribs then quickly filet off the rib cage after the filet is removed from the fish. i thing the best thing is to make sure your knife has GOOD steel and hardened to hold an edge. With the huge number of fish I have seen him process, He rarely has to stop to sharpen. Watch out for those advertisers that don't give you info of steel and hardness, but tell you the blades are stainless and won't rust. I want hard HIGH carbon blades for all my knives and cringe when my wife thinks that they are an acceptable screw driver!

lipsticker Loc: Hartford Wisconsin

Kerry, Quick lesson / advice here. When dealing with stainless you can't have both. Hard and rust free. There are basically two stainless steel families. One that wont rust is one you cant make hard. Be very suspect of any blade that claims no rust unless you like to sharpen often.

MAS fish Loc: Peoria,IL

Hey Randy, if your knife gets a little dull just hit that Edgemaker Pro a couple of times and you will be good to go.lol
MAS fish. Merry Christmas

DonaldRotter80 Loc: St, Cloud, Minnesota

To All. By the time this is sent someone might beat me to it as often happens but here is my contribution. If you prefer to scale the fish, put them in a container of water that covers the fish. I use my sink in the kitchen. With the fish under water, I use a large spoon to remove the scales which remain underwater and do not fly around the kitchen. It works just fine and requires no special equipment. I scale mostly sunfish and crappies and I understand other species may be harder to deal with. Merry Christmas to ALL! Don.