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Discussion Starter · #11 ·
and a thin blade...
Well Duh-::)

I use the cheap wooden handle rapala u can buy at any wally world. The little plastic sharpener works great but it only lasts a couple years. So I just buy a new sharpener then.

I sharpen b4, during and after.
 

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I prefer an Electric knife for heavy scaled fish if I'm skinning them, they do a good fast job.
No reason to scale them if your skinning them but I'm gonna scale and try this whole fish method on the next ones I get, less waste and I'm betting great tasting!! Panama style, the skin's the best part.

This picture is just before they go in the hot oil.
 

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Discussion Starter · #20 ·
I normally just use my electric as well. But Slayer just has the wooden handle Rapala. I've tried filleting rough scaled fish with just a fillet knife, and it dulls them fast. So I was just wondering how he does it with just a knife.
Never have any trouble filleting perch or wallys or crappies. Knife doesnt get much duller than when filleting trouties.
 
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