The Leech Lake Knife

[tylerflom89]

Hey, I had a question about a fillet knife I recently purchased, the Leech Lake Knife. It seems like a great idea, but I'm not quite sure how to use it, the directions coming with it are vague at best. Does anyone have some advice?

http://www.gulfcoastproducts.com/leechLake/ll-story.htm

[iffwalleyes]

I will see if I can explain. The first cut you do is the use the top blade of the knife. You will make the cut behind the gills. I cut from the top down and use the hook part to get under the scales the blade will be flat on the side of fish. The the next cut I still use the back of the knife and split the belly up to the bung hole. Then I flip the knife over and fillet it out the rest of the way just like you normally would with any other knife. I think the most important is the first because cutting against the scales is what kills the edge of the knife but if you get under them and go with the scales the edge will last much longer. Hope this helps.

[tylerflom89]

The description the directions give makes it look like you cut from the bottom (belly) of the fish to the top, with the sharp (regular) edge of the knife, through the ribs? That's great if it works, but I'm gonna be suprised if it doesn't run the blade down quick?

[PierBridge]

Be careful most dangerous fillet knife made I would get a fillet knife glove.

iffwalleyes is right you won't have to sharpen the knife if used correctly.

Good Luck....coool looking knife....

[Hookmaster]

I filleted fish a whole summer cutting through the ribs with the main blade and it didn't dull it very much. For me this method is faster than carefully going over the ribs with the blade tip.

[iffwalleyes]

I suppose if your normal style of filleting fish is to leave the ribs on and just take the meat off the outside it would take some adjusting. But myself I always fillet with the back of the fish towards me and make the first two cuts that mentioned and then take the fillet off ribs and all. Then I skin the fish and then pull the ribs out. I can tell you one thing it goes much faster if you clean the way I mentioned than to poke around the ribs like a Dr. But if you fillet fish leaving the ribs on then you probably don't want a leach due to the edge on the back of the knife. I watched a guy slice himself open with a leach as he drew the knife back going along the ribs. Awesome knives though. I have probably sharpened maybe 2 or 3 times in 3 years of use. The knife has much better quality metal than most knifes. Better metal and it will hold a edge longer.