Was looking to order a Rapala fillet knife for my son in law. He was using a butcher knife to trim a brisket. All the 7 1/2 inch Rapala's show temporarily out of stock. However, I found this knife on sale. Seems like a very good deal at less than half price and very high user ratings.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
realdocBBQ I just clicked the link and Amazon says I last bought that item 7 years ago, in January 2018. And I've not sharpened mine either. I can vouch for it cutting fingers really well too!
realdocBBQ I bet someone on the Pit had said something about it, influencing both of us! My Amazon order was 1/24/2018, and also included a Dexter Basics 6" curved boning knife.
Was looking to order a Rapala fillet knife for my son in law. He was using a butcher knife to trim a brisket. All the 7 1/2 inch Rapala's show temporarily out of stock. However, I found this knife on sale. Seems like a very good deal at less than half price and very high user ratings.
Avoid those cheap Chinese knives. Get a Rapala, Dexter Russel, or a Victorinox. I have all 3 and all three are solid. Rapala made in Finland, Dexter USA, Victorinox Switzerland.
I have both the Rapala and the Victorinox filet knives. The only difference in use I can find is I like the fibrox handle on the Victorinox better. For the money spent nothing comes close to the Rapala.
Been a long time since Rapala knives were made in Finland. And now, reportedly, they moved the lure making offshore too. Maybe the tariffs will push them back to Finland?
I use restaurant depot, I think Sam’s, Ace, or Costco sells them too. Simple chef, bone, carving, and butcher knives. They don’t hold an edge, but sharpen nicely on steel. Less than $10.00 for a chefs knife. Have used them for over 10 years for my outside kitchen. We have some ‘fancy’ knives as well in the house, but my go-to is the cheap stainless. They get it done every time, even if I have to hone it halfway through a brisket trim. Low maintenance, cheap, no worries. 👍
Those freakin’ knives are INSANELY sharp when brand new. Like surgically sharp. I haven’t had to sharpen mine yet. But even so, it’s pretty amazing to use one.
Yes. I like to keep my knives that way. I don’t like to ‘saw’ my way through a cut. I just like the knife to move through meat, fat, gristle without much effort. If the knife is sharp enough, anything but bone cuts like butter. 👍👍
However... the Elk Ridge blade actually snapped in half like within a year or so. The Rapala is still going strong 7 years later. I actually liked the shape and feel of the Elk Ridge, but obviously the steel was too brittle.
There are still a few new Rapala filet knives for sale on eBay that are made in Finland. A new one is going for about $25.00 with the shipping and tax included in the price. Nice used ones are in the $10.00 range. I know I refer to eBay a lot but now that the sellers live and die on their seller ratings it’s a great place to check out.
I hot a Rapala years ago from Bass Pro Shops. Not sure where it was made. Came with a leather sheath, I got it for fishing but I use it in the kitchen too. I also have one from a knife set that I use more that the Rapala. I think the set is from Chicago Cutlery. It is a workhorse.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
This 9” Buck 127 filet knife has served me well since the late 80’s:
I got it during my Alaska days for large salmon … and today it’s still my go-to for trimming big hunks of pretty much anything. It’s really too bad that Buck quit making them …
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