Fillet faster the best electric knives – in-fisherman electricity in the body causes


Motor speed, torque, quality construction, handling, and grip are a few of the primary features that make he BUBBA 110V Electric Fillet Knife a top performer in the electric knife category. The knife features a set of four high-carbon blades (7-inch E-Flex, 9-inch E-Flex, 9-inch E-Stiff 12-inch E-Stiff), each coated with Titanium Nitride for extra resistance to corrosion, and a ventilation system designed for maximum motor and transmission output—making it the most efficient cut on the market. And the included EVA-molded carrying case stores everything that comes with this knife. For more information, visit Retail: $134.95 Pro Electric Fillet Knife

Top choice of veteran guide Aaron McQuoid, the 110-volt Pro Electric Fillet Knife from American Angler boasts an 8-inch blade and twice the torque of previous models, for smooth and consistent filleting. Added amenities include an ergonomic design gas in spanish, powerful gear and motor system, 2-year warranty, and handy carry bag with venting to banish odor and corrosion—$109, Berkley Turboglide Cordless Knife

Best known for its winning lines and softbaits such as PowerBait and Gulp!, Berkley also tenders a suite of handy tools and accessories, including the gas vs electric stove Turboglide Cordless Knife. Armed with 7½-inch precision-ground, chrome-plated stainless blades, this cordless cutup runs on a long-lasting rechargeable Li-ion battery and features an advanced motor design that delivers impressive speed and torque for its size. Comes with folding fillet board, charger, and carrying case—$99,

A familiar name on the electric fillet knife scene, Mister Twister recently upped the ante in cutlery with the “bad to the bone” Piranha. Wielding the same rugged design as the original Mister Twister Electric Fisherman knife, the Piranha also features 25 percent more torque and 15 percent faster blade speed than standard electric knives. Coupled with a heavy-duty 9-inch stainless-steel blade, it’s ready for preparing super-sized fresh- and saltwater catches. Comes with 2-year warranty—$48,

Rapala has a popular lineup of electric fillet knives that, as crappie kingpin Brandon Fulgham can attest, stand up to the rigors of prolonged and arduous use. The new Rapala Lithium Ion Cordless Fillet Knife expands the family, offering anglers a long-running, clean-cutting cord-free option. Sold as a combo kit with two lithium-ion batteries, 6- and 7½-inch reciprocating blades, EVA-padded case and convenient wall charger—$149, Rapala Lithium Ion Cordless Fillet Knife

A knock against cordless knives has been their tendency to slow down as the battery drains electricity 2pm lyrics, but the Lithium Ion Cordless produces consistent speed and torque, without reduced power or slowdown, throughout 80 minutes of continuous runtime. As a bonus, the knife offers a comfortable, relaxed grip that fights fatigue, plus an advanced airflow design for cool, smooth performance.

When you turn on an electric knife by pulling a trigger, flipping a switch, or pushing a button, a small electric motor in the handle moves the blades back and forth. Think of it as the twin-bladed kitchen version of a jobsite reciprocating saw. Depending on the RPMs supplied by the motor and gearing, an electric fillet knife’s blades can move at a surprisingly pace, allowing them to slice through fish fast.

As with other types of cutlery, a variety of blades are available for electric knives, allowing you to tailor length and design to the task at hand, whether it’s filleting gas prices going up in nj fish, carving meat, or slicing a loaf of bread. Many knives are sold with interchangeable blades of differing lengths and designs, allowing you to mix and match as needed.

McQuoid encourages anglers to pay attention to blade design. “You can fillet fish with a round-ended bread knife,” he says. “I’ve done that before, but the sharp points and thin, flexible blades found on fillet knives make fish-cleaning easier.” Selective harvest—keeping small and mid-sized fish and releasing larger ones—helps to continue the tradition of eating some fish, while it also helps to sustain population quality.

While cordless knives can slow down as battery power wanes, they’re easier to maneuver than corded models. Cordless models also offer the flexibility of cleaning fish at remote locations where plug-ins aren’t available. And top cordless models are gas in texas no slouches in the speed department, either. My favorite fillet knife for decades has been a traditional option from Leech Lake Fillet Knives, but I recently added a Rapala Lithium Ion Cordless Fillet Knife to the stable and it zips through panfish and other gamefish with ease.

Operator error can also lead to hazards. Cords have a tendency of working themselves around or in front of the blade. Both are bad news, since slicing the cord can have shocking results. To avoid frustrating tangles, reduce the risk of stock, and boost the knife’s maneuverability, experts recommend choosing a swivel cord at least three feet long.

Finding a model with an ergonomic handle that fits the contours of your hand reduces strain and fatigue during marathon cleaning sessions. Also note the on-off switch. Make sure it’s easy to reach when holding the knife, and if it’s a trigger or push-button device, a locking mechanism electricity outage austin takes stress off your finger or thumb while cleaning large catches. It’s not a necessity if the switch is easy to squeeze, but a nice touch.

On the safety front, look for knives with some type of lock to prevent the blade from moving accidentally while you’re handling it. My new Rapala Ion, for example, has a push-button safety that keeps the blade on lockdown until I’m ready to use it. Still, it’s smart to unplug corded knives and disconnect a cordless model’s power source before replacing the blades.

“Cutting with an electric knife takes getting used to,” McQuoid says. “It’s different than using a traditional fillet knife. The trick is letting the knife do the work. Don’t try electricity towers in japan to force the blade. Just guide it, letting the motor and blades do the rest. With a standard knife, you draw and push the blade, which is slower and more work. As the blade becomes dull, the process deteriorates into crude and inefficient sawing that wastes meat and time.”

Fulgham’s technique for crappies is simple and effective. “Lay the fish on its side and start right behind the gill plate,” he begins. “Cut down to the backbone and then turn the knife toward the dorsal fin. Follow the backbone through the rib cage down to tail. I leave the skin attached to tail, flip the fillet over and take the skin off.

When he’s ready for the main cut, he carefully slips the blade underneath the perch’s armor-like scales. “Perch scales dull blades fast if you cut straight into them,” he says. “I start my behind-the-gill cut with the blade at a 45-degree angle to the fish, so the blade lifts the scales up and slips under them, rather than sawing down through them.” Like Fulgham, he follows the spine to the tail, cutting through the ribcage in the process.

“Next, remove the ribs and skin, and the fillet is ready to go,” he says. “If you want or are required by law to leave a small piece of skin on the fillet for species identification, stop half an inch before you reach the end of the skin. Move the knife backward about an inch, pull the fillet toward the blade victaulic t gasket so the skin is snug against the blade, and cut through the skin. This leaves a small tag end, which is easy to grab later on, when you’re ready to remove the remaining skin.”