Grohmann Knives

[Markshoreline]

Grohmannknives.com
Good days Greg posted this company several years ago.  They make fantastic knives by hand, I have their fillet knife which is a second- but you could never determine why it is graded as such.  Look at their clearance line that shows the knives at 50% off.

[StreamFixer]

Just ordered a fillet myself..  Just over $41 US including shipping

StreamFixer

[Markshoreline]

You will be impressed and happy with these folk's work!!!
Their fillet is my go to knife- it's so easy to sharpen.

[HemiGTX]

SF has a blade fetish (not a bad thing).  He brought a duffel bag of high end fillet knives and sharpeners with him during halibut season. 

[StreamFixer]

And Hemi presented me with a great Halibut "Killer" knife which, because my line stayed pretty much slack last May, didn't get used then.

Good knives are a pleasure to work with.  Keep them sharp and the work is easier and the fingers don't bleed as much   :whistle:

When processing tuna, it is nice to be able to hand someone a good sharp knife to help out (never been on a tuna run where we came home with fewer that 18), thus I carry a couple of spares.  Help is indeed nice.

StreamFixer

[Kimbrey]

Dang...this thread cost me some money.

I am also a knife-oh-holic.
Along with several fillet knifes, salmon cleaning knifes I also have the knife used in the video.
https://www.youtube.com/watch?v=aeiI1T7uu0o

Plus I'm still working at free hand sharpening with a couple Japanese water stones.  I do have the Edge Pro to fall back on if I have to.

Now I have a couple more fillet knifes on the way...sheesh.  My wife thinks I'm nuts.

[Markshoreline]

Well I'm pretty sure that spending others' money is in our mission statement, so thanks!

[Peddler]

Dang...this thread cost me some money.

I am also a knife-oh-holic.
Along with several fillet knifes, salmon cleaning knifes I also have the knife used in the video.
https://www.youtube.com/watch?v=aeiI1T7uu0o

Plus I'm still working at free hand sharpening with a couple Japanese water stones.  I do have the Edge Pro to fall back on if I have to.

Now I have a couple more fillet knifes on the way...sheesh.  My wife thinks I'm nuts.

It's not just your wife....


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[Tj805]

Those are some high dollar knifes.
I'll stick to Dexter Russell knifes.
I've tried others and always seem to go back to them.

[Tunacious]

I see their 7 inch fillet knife is on sale for 50% off.

What size of fillet knife do you guys like?

I have a longer Kershaw fillet knife for salmon but I am getting into catching more bottom fish and not sure what size I would like the best.

[Tj805]

I see their 7 inch fillet knife is on sale for 50% off.

What size of fillet knife do you guys like?

I have a longer Kershaw fillet knife for salmon but I am getting into catching more bottom fish and not sure what size I would like the best.

For bottom fish I prefer a 9 inch knife.
7 was just to short for bigger fish and made me work a lot harder.
I have had good luck with Dexter Russell knife number 2333
They are very flexible blade and stay sharp for a long time.
I tried the 9 inch cuda blade and it worked well till it got dull.

[Threeweight]

I have tried expensive blades, but my go-to knives are typically Forscheners, Dexters, and inexpensive Frosts.

I love the little yellow handled Forschener 6" semi-flexible curved blade for scalping Tuna! I typically use it and a 7" fillet knife for carking  (it scalps and skins, the fillet knife for cutting the lateral line and carving off bottom loins).  I also keep a couple of cheap Dexter 6" boning knives in my box to give new guys for scalping Tuna!

My go-to fillet knife is a blue Swedish-made Frost 7" narrow blade that is the bomb for fine work.  Great for filleting rockfish, smaller salmon, and halibut, and carking Tuna!  I think I paid $14 for it at Tackle Time Charters in Warrenton, OR.  It came with an odd bevel on the blade that was very sharp when new, but impossible to match with standard sharpeners.  I re-ground it to a 20 degree angle and it has been wonderful ever since.

I have a longer (9?) Dexter flexible fillet w/ a semi-straight blade sees use for larger salmon.  I also keep a couple of the older Kershaw rubber-handled 7" and 9" fillet knives on the boat and in the camper for salmon.  I keep a couple of Dexter spoon-handled 6" knives on the boat for cutting bait and gutting fish.

One advantage of these cheaper knives is I don't have any qualms about using my Worksharp belt sharpener on them, like I would high $$$$ blades.

[Kimbrey]

A couple of years ago I watched a guy set up a table on the dock at Westport to fillet a batch of black rockfish that they had caught.  He whipped out his electric knife and mowed through them quite well.  I felt a sharp fixed blade would have been quicker but it worked surprisingly well.

[AJFishin]

The Grohmann knives look like decent knives, I might have to give one a try since I'm looking into getting a couple good knives.

Looking at knives brings me back to my days in Newport and Waldport when I was a meat cutter up there for about 5 years. My go to knives where Forschner/Victorinox and Wusthof. I never liked the plastic handles Victorinox put on their knives, but their Forschner side with the wood handles where always better.  I like my Wusthof for my filleting knives, the handles where more comfortable.

Back then I would buy a couple of Forschner 6" utility knives and with my everyday sharping of my knives, the 6" utility would become my 3" boning/pairing knife within a couple years. 

[Markshoreline]

AJ were you sharpening on a grinder???

[AJFishin]

AJ were you sharpening on a grinder???

I can see why you might of thought I used a grinder. It was supposed to be a couple years not months
But I know, that still seems like a short time for a knife to last. But I was taught your knives need to sharp enough to spilt a hair and we should sharpen our utility knives at lease 2 times a day, everyday. Also sharping sticks were only to be used when taking the burrs off. I continued that throughout my time as a meat cutter, sharp knife, clean cut.
When your processing a lot of meat and you need to be fast and efficient, a sharp knife is the great tool.

But to answer your question though, we used a 3 stone sharpening stone, like the below picture.

[Markshoreline]

Classic chef's sharpening system.  Thanks.

[AJFishin]

Yes they're great systems; the stones are replaceable, they have suction cup feet to keep it from moving, and it will make your knives nice and sharp.

[Threeweight]

My sharpening stones have been collecting dust in their storage box for the last few years.  Worksharp for me... once the bevel is set, the fine polishing belt will touch up a blade to scalpel sharp in 30 seconds.



It's just a little painful trusting an expensive blade to this contraption, especially when using the coarse belts to set the bevel you want.  It sharpens to a convex bevel.

[Kimbrey]

Just curious of anyone that has placed a recent order for these knifes.
Have you received shipment yet?

Placed mine on the 5th but it looks like they haven't shipped yet.  Wife said no packages have arrived recently.

[StreamFixer]

I ordered on 4th, scheduled to arrive Thursday (via Canadian mail), shipping notice on 8th.  Maybe in your junk mail file???

StreamFixer

[Markshoreline]

When I ordered a "second" I had to wait until they had a run to stamp one a second.  There was no flaw anywhere on the knife!

[Kimbrey]

I just received the shipped email this morning.  Expected delivery the 21st. 

[Peddler]

I just received the shipped email this morning.  Expected delivery the 21st.

Ordered on the 5th, shipped on the 14th, delivered on the 21st. Amazon.com, they are not! LOL


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[GoodDays]

We Canadians aren't in a rush...