I got tired of wrestling the slick non ergonomics of the electric knives so I made me an old school filet knife that I can hold on to without getting hand cramps.
Maybe a little slower but I don't get tired and it don't waste near as much meat.
The offset gives me the angle I need to keep my knuckles off the table and the blade out in front. I actually use two, one is 9" and another 7" for smaller feesh.
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I have had mine for a couple years, still can't get the hang of them. The 8" blade will blow right through the spine of an upper slot redfish, works good on sheephead & snapper. The 12" less aggressive blade works on redfish but I constantly ruin trout with it.
My guess is the single blade works by itself moving the fish back & forth in micro movements w/o cutting like a 2 blade can working against itself.
Heh, I had to try it though- & still do
FTR I don't use an electric filet knife on catfish. I've always skinned them then filet them manually.
Good lord I can't remember the last time I skinned a catfish. 2019 we caught easily 1000+ (20 or better virtually every weekend). All sizes from 12" to 40 pounds. If it hit the boat it got cleaned. For most of that I used the Rapala cordless Lithium knife. Never did run the battery down in a single cleaning session, including a couple of 50 fish trips. We had a system worked out were I would knock the filets off the fish and my partner would deskin and clean up the filets, cutting off the "worm", bloodline and chunking up for frying. Usually about a fish every 90 seconds.
During the redfish run this past fall, we would do basically the same thing, but I used a corded Filetzall system. Steep learning curve with them, flat butchered the first few.
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