Reviewed by: CAPT. MIKE SCHOONVELD

COLORFUL CUTTERS

There’s no reason a bland looking knife can’t be the best knife you’ve ever used. Whether the handle is black, white, or any color of the rainbow is about 99 times less important than how it fits the hand gripping it. Fillet knife blades are usually stainless steel and have either a bright, polished finish or perhaps a duller, brushed finish. Older fish cleaning knives I’ve used were high-carbon steel and sometimes had a blued look; but again, the color or finish of the blade takes a distant backseat to other factors like sharpness, shape, flex and length.

 But recently, I have been using some “colorful cutters” when I show up at the fish cleaning table. They are all great knives. If they only looked cool but under-performed, they wouldn’t have “made the cut” and ended up on these pages. These knives do look great and more importantly, they do the job.

MERCER SPORT KNIVES

The first couple of knives I used late last summer sported a bright orange, textured non-slip handle with a comfortable feel when holding them. I used the 9” “regular” blade for large trout and salmon and found it to be perfect for this purpose. The blade was razor sharp and stayed that way fish after fish. I haven’t had to sharpen it yet, but I steel my fillet knives regularly when I’m using them – like after every couple three fish. Most of my knives only get sharpened on a whetstone or other abrasive sharpener once a season, or until I loan it out to someone who uses it until it gets dull.

The other Mercer knife I used was the Utility Slicer with the same exact handle and blade length. The difference is this blade is serrated which makes it a specialty knife for fish cleaning.

Several years ago I switched to electric knives when cleaning lake trout and walleyes because I’m a “cut through the rib bones” fillet maker. Once the fish is slabbed, step two is to remove the ribs by cutting just under them and lifting at the same time. I find that technique much easier, quicker and I get more of the “rib meat” doing it that way than to cut around the ribs when separating the meat from the bones. 

            Walleyes and lake trout have ribs that seem to be made from steel wires when trying to cut through them with a smooth bladed fillet knife. The electric knife snips them off effortlessly. So does the utility slicer. I make the first cut behind gills down to the backbone with a fillet knife, then switch to the Utility Slicer. The serrated blade acts like a saw and easily cuts through the wiry ribs, then I switch back to the fillet knife to finish the chore, removing the fillet down to the tail, removing the ribs and skinning the fillets.

 I also use the Utility Slicer to make both lake trout and salmon steaks from larger fish. My wife and I think these bone-in, skin-on steaks have a better flavor than skinless, boneless fillets when grilled or in other recipes. In this case, I use the Utility Slicer to “saw” through the backbone with just a couple of strokes. Check them out at www.mercersport.com.

TRUE 7” SYK FILLET KNIFE

The handle of this seven-inch fillet knife is a pleasing, if not gaudy bright blue handle. It too has an easy-to-grip textured, well contoured handle. What makes this knife colorful is the avocado green blade – True says it was inspired by one of the colors on a yellowfin tuna. Other than in ceramic knives, I’ve never seen blades of this color. The color is actually a special corrosion preventing, micro-coating often used in firearms called Ceracote. Under the coating is hard, high-carbon stainless steel that will sharpen to a razor like edge. The hardness makes it a long lasting edge, as well.

Available in a 9” version, I found the seven-incher a good all-around size and I cleaned perch, coho, cisco and walleyes with it handily. It has a medium flex which I like better than a more flexible blade since I try to leave as much of the red-meat lateral line on the skin as possible when skinning trout and salmon. It also has a bit more sweep to the cutting edge which makes it easier to cut out the ribs whether cutting through them or cutting around them. Check them out at www.true.acgbrands.com/en-US.