Dexter P94813 Narrow Fillet Knife, 8-Inch
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I have several of these,, best knife around,, hard to tell,, nylone handle, It's impossible to beat. exel,.
Sheaths are not included.
It's a good carbon steel to work with. br>Holds an edge for a short time, but it takes an edge over and over again.
It has a firm but flexible feel to it. It has a good spring to it, and you can definitely put some force behind it. It is less flexible than a credit card, but a lot more flexible than, say, a steak knife.
Selected User Reviews For Dexter P94813 Narrow Fillet Knife, 8-Inch
Do you want to put your sharpening skills to the test? And go over the old sharpening stone with a fine-toothed comb after each use? br>br>Do you enjoy handling your meat(s) for longer than necessary simply because you enjoy it?br>br>Or do you mind leaving a "little extra" on the muscle membrane of your cuts simply because you like it? If that's the case, this is the knife for you. It's a dull knife, to say the least. It doesn't take long for it to become dull again after being sharpened. I've had this knife for two years and have used it for deer, doves, geese, salmon, stripers, catfish, lamb, and a variety of other things. It's also a pain. I've found myself reaching for my 30-year-old Rapala fillet knife (which is awesome, by the way) over this thing on several occasions. This isn't something I'd use as a bait knife on my boat.
I do a lot of fishing and have tried well over a dozen different fillet knives. Dexter is the best. br>I fillet salmon, walleye crappie, and a lot of other fish with this knife. It improves the quality of work. br>The sharpness of this knife is just right: enough to easily open the fish without breaking the skin when skinning br>It is tapered enough to bend in the right way for skin. (many amateur knife makers have no idea what that means)br>it is the perfect length for a clean and precise back cut and skin, without being too long to challenge your wrist. br>the handle is comfortable. br>it is simple to sharpen with a steel. br>It is dirt-cheap as a steal. br>It puts a lot of other fillet knife brands to shame, with prices that are double, triple, and even five times higher.
The item description is unclear, and it fails to mention that this is a Dexter Russell "Basics" knife made outside of the United States. The handle is made of flimsy, low-cost plastic. It doesn't have the "SofGrip" handle that most Dexter-like characters have. Russell Fillet Knives are well-known for their excellent performance. There's a reason this knife was only $11 in the first place.
This is the name of Dexter Russell's new knife line: Basics. br>br>At first, it wasn't quite what I expected, given Dexter Russell's penchant for using a lot of steel in his blades. However, there isn't a lot of steel in this knife. I was initially disappointed because I had never held a Dexter Russell knife that felt so light. When I discovered that the handle didn't have the trademark Dexter Russell branding, I was extremely disappointed (almost as disappointed as when Trump was elected). That's when I saw the Basics logo on the blade for the first time. br>br>Here's what I'm going to say: The knife has performed admirably in comparison to other Dexter Russell knives I own. I like how the blade was made out of a high-quality steel. quality. The blade has a gleaming sheen to it and appears to be made of a tough steel. br>Did you notice how sharp the blade was? I did have to hone it a little, which seemed strange given how new it was. br>br>When I first saw the Basics branding on the knife, I was worried it wasn't made in the United States, but it is! br>br>The bottom line is that the filleting action is excellent. I am very pleased for the money. When you think about it, you can't expect to get any more steel for the price you're paying. I bought a Dexter Russell knife for $26 about six years ago, and I expected this one to be just as heavy, but I paid less than half the price for it, so you get what you pay for! And I don't mean that in a bad way! br>br>Have fun cutting!.
I bought this to take on a fishing trip, only to find out once we were on the river that it was NOT SHARP. I should have checked before we left, but it didn't occur to me at the time, and we were in a hurry to get ready. so. I messed up my fish gutting/filleting, which was a complete disaster. Since we returned, I haven't bothered to sharpen it. Otherwise, it appears to be in good working order, with a comfortable handle and a flexible blade. This model (for trout/greyling) was a little longer than I had hoped.
I dropped a really good knife on my leg and it cut through like butter without causing me any pain. At the very least, I'm sure it's a good knife. 8 stitches were required.
We use it for everything except filets, despite the fact that it's called a filet knife. It's great for slicing vegetables, cutting cheese, and just about anything else you'd chop on a cutting board.
For years, I've relied on these knives. They are always on time. They're simple to keep clean, maintain an edge, and resharpen when necessary.
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