the drspot way
June 13, 2011 at 6:02pm
Another good discussion. Here are some more details on what I use.
1) With a good number of trout, I'll personally use an electric knife (Mr. Twister) and can do about one trout every 30 seconds. I find an electric handles the softer meat better and also skins easier. However, amazingly enough, the pro's can outclean an electric knife.
2) For redfish/drum/sheephead, I'll use a fillet knife to get the basic cuts at the top of the fish; they have a little groove behind the scales (many people don't notice this, it really saves your knife tip). Then, I'll use a Dexter serrated knife to get through the scales and rib cage. You can often work around the rib cage by bending the initial cut, but at some point you have to cut through some ribs. (Electricals don't last long on meatfish).
I sharpen the fillet knife every other trip, depending on my catch ratio :)
To the best of my knowledge, the serrated can't be sharpened easily. Fortunately, they last for a long time before needing replacement.