ISO advice on fish and seafood knives
1. What would you recommend for a good fileting knife? Is this a knife that is worth spending $70 on, or are some of the $40 alternatives acceptable?
2. Same question, only for a scaling knife.
3. I've seen a $5 clam/oyster shucker in a couple of different stores lately. I know half the battle with clams and oysters is just sheer brute force, which wouldn't require a finely crafted piece of equipment, but these things can't be good, right?