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Old 12-11-2007, 12:59 PM   #1
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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?


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Old 12-11-2007, 01:18 PM   #2
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See if you can locate a Hotel & Restaurant Supply near you. They can supply you with filet knives and oyster knives. Dexter/Russell would be a good brand. There is no need to spend a fortune here.

The best scaling knife is a spoon right out of your kitchen drawer.

While it does take some strength to shuck oysters, it is more of a technique, rather than "sheer brut force"

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Old 12-12-2007, 03:35 AM   #3
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I second UB's opinion about Dexter/ Russell. With respect to clam knives, I prefer a wide blade which permits the spine to be realatively thick even with a flat grind taper from the edge to the spine. Many bait and tackle stores carry effective all metal toothed scalers. While some wood handled knives may have aesthetic appeal, they can be a pain to maintain; sani-safe handle material is more practical.
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Old 12-12-2007, 12:50 PM   #4
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Duly noted. Dexter/Russell it is.
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