There are hundreds of fillet knives on the market today. Choosing the right knife for you and your type of surf fishing can be a daunting task. A good fillet knife is as important as a good rod and reel, when it comes to fishing. Many fishing enthusiasts have caught a big fish or big numbers of fish only to cobble them up with a poorly chosen fillet knife.

Although I am not an expert on cutlery, I do know a good fillet knife when it cuts me, and many have. Since we do a lot of gourmet cooking at home I do insist on good cutlery with a sharp edge and well balanced handle. The same is true for any good fillet knife.

When choosing a good knife you have to start with good steel. High carbon stainless steel is a good choice for the surf fishing enthusiast since it resist rusting and holds a good edge. I learned many years ago not to keep my surf fishing fillet knife in a leather sheath. They rust. So now I keep my fillet knife in an open tray in the top of my tackle box. This also helps to protect the cutting edge and the fisherman's fingers.

Easy fish filleting requires an extremely sharp knife, especially if you want to skin the fish as well. The high carbon stainless steel when properly sharpened and maintained will do just that. The blade of your knife should not be so thick that it does not flex. You need to be able to flex the blade to a flattened position so that your hand is above the cutting board.

The handle of the knife should be longer than your hand when holding the knife. This allows for a sturdy grip on the knife for safety. The knife should feel balanced in your hand when holding the knife horizontally. It should not feel like a tool, but an extension of your hand. Choose a knife with a comfortable grip; hopefully you will spend a lot of time with that knife in your hand.

Like any other tool in your tackle box, take care of it and treat it with respect. I keep a diamond impregnated honing steel and a ceramic hone in my tackle box. I will sharpen my knife several times while filleting fish. I always sharpen my knife before and after a filleting fest. I also lubricate it occasionally with mineral oil.

For more tips and information on surf fishing and the Outer Banks of NC visit our website at http://www.saltysport.com
About Us
Dan Bryant was born and raised near the coast of North Carolina. Until he went off to college he never lived more than 45 minutes from the beach. He fished and hunted the coastal areas of North Carolina as a youngster, spending his free time hunting for rabbit, squirrel, deer, duck and goose and fishing the coastal rivers, estuaries and beaches.
In the early 1970s Dan moved the mountains of Western North Carolina. At the same time he and his wife became enamored of the Outer Banks of North Carolina. They began making several trips a year to the Outer Banks to enjoy the surf, sand, the seafood, the fishing and the water fowl hunting.
For almost forty years Dan has fished the Outer Banks of North Carolina from Nags Head to Ocracoke Inlet. He has fished offshore trolling for big game fish, bottom fished and gone out on Party Boats. He has fished and gigged the sound for flounder and surf fished from Nags Head to Ocracoke for Red Drum and Blue Fish. Dan has caught almost every species of Atlantic fish prying the waters of the Outer Banks.
In 2004 Dan and his family purchased a 2nd home on the Outer Banks and now spend as much time as they can spare there. His favorite fishing spots are Ramp 34, Cape Point, and The Bite. Visit his website at http://www.saltysport.com

How To Hone a Knife

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Striped Bass

Striped bass have several regional names. Known as striped bass, stripers, linesides, rockfish and other names, this fish is highly sought after as a recreational fish, as a commercial species and is even grown in aquaculture operations. Striped bass are very hardy fish, and even take to life in freshwater where they are often stocked throughout the USA.

They are hardy fish which are caught using many techniques. Rigs and baits for striped bass vary with their location and what the fish are feeding on. In some areas cut baits are used, including clams, fish, crabs, shrimp, squid, bloodworms or other baits. In other situations anglers troll, jig or cast artificial lures or use fly fishing gear.

Cooks have a variety of favorites for cooking rockfish. Whole fillets of school sized fish or steaks of larger fish are delicious fried. Other choices for cooking striped bass include grilling, broiling, fish cakes and more. For top quality striped bass or "rockfish" as table fare, it's important to take care of the fish prior to cooking. The fish should be chilled on ice and laid out flat until cleaned.

Once the fish is home, it can be rinsed thoroughly and filleted. Several cleaning methods exist and each angler learns their favorite style. The fish can be scaled and the skin left on, filleted and then skinned or the skin can be cut around the perimeter of the fish and pulled off with pliers. The skin-on version is nice when baking or grilling smaller fish. Skinning the fish before filleting has some advantages, the most important being speed. Filleting the fish and then cutting the skin off removes the most dark meat and leaves the highest quality portion, although some fish is lost in the process.

Summer Flounder

Summer flounder are found around inlets, jetties and channel edges. They also frequent ocean wrecks, artificial reefs and areas of rocky or coral bottom. Flounder are not born with both eyes on one side. During growth, the "bottom" eye migrates to the upward-facing side of its body. This allows the flounder to lie on one side, burying in the sand where it can ambush its prey. Flounder feed on a variety of small fish and crustaceans.

Flounder fishing is extremely popular along the Atlantic coast. Some anglers specialize in catching this fish almost exclusively while other choose to target them only at certain times. While no single location, technique or angler is a guarantee of success, there are a several tricks to the fishery. Most anglers drift cut or live baits, with the types of baits varying with location, time of year and local fish behavior.

Atlantic Croaker

Atlantic Croaker or "hardhead" are popular saltwater fish common along the Atlantic coast. They are known to have wild population fluctuations. The fish get their names because of the "croaking" noise the make when removed from the water. Croakers are hard fighters and prolific feeders. They are caught on a variety of baits and lures.

Spot

Spot occur along the Atlantic coast in estuarine and coastal waters from the Gulf of Maine to Florida, although they are most abundant from Chesapeake Bay south to South Carolina. Spot are fun to catch and a great fish for anglers of all ages.

Spot are caught along inlets, fishing piers and in inshore bays. Anglers use standard 2 hook rigs, using small hooks and small pieces of bait. Popular baits include bloodworms, shrimp, clam and a synthetic product called "Fish Bites" that works very well.

Speckled Trout

Speckled trout, also known as spotted seatrout are common throughout the Southeast, with nearly seven million fish harvested and released in 2006. In Florida, spotted seatrout is often the most sought after and exploited gamefish. 75% of recreationally caught speckled trout are released to grow.

Shad

American shad are among the most exciting fish to catch. Anglers fish for them using small jigs, shad darts, sabiki rigs or by fly fishing. The fish are beautiful species and extremely tough fighters, known for their ability to run and make spectacular jumps. Most recreational fishing for American shad occurs in the spring, when the fish enter rivers to spawn. Due to a decline in shad populations, shad fishing is now a catch and release fishery.

Red Drum

Red drum is one of the most popularly sought recreational fish throughout the South Atlantic. Since the 1980s recreational fishing has accounted for about 90 percent of all red drum landings. The recreational fishery is an inshore fishery, targeting small "puppy drum" and large trophy fish. Red Drum are caught in the surf, in bays and in shallow areas using live baits, cut offerings or artificial lures.

Black Sea Bass

Black sea bass are common along the Atlantic coast from New York to North Carolina. Black Sea Bass are excellent table fare. The meat is firm, white and delicious. Sea Bass are superb fried, grilled, baked or broiled. Sea Bass are easily skinned and filleted. They are best fresh and do not freeze well.

Tautog

Tautog are excellent table fare. Due to their tough and slippery skin, a sharp fillet knife is needed to fillet these delicious fish. Cut around the outline of the fish, making the front cut behind the head and pectoral fin. Then the skin can easily be peeled off by using pliers and peeling from the head to tail. Once the skin is off the fish can be filleted normally. There are a few rib bones which can be cut out after filleting. The meat is firm, white and mild flavored. Tautog is delicious fried, baked or grilled.

The author maintains several outdoor-related websites including Fresh-Seafood, Commercial Fishing and Chesapeake Bay News and Information

JA Henckels Fillet Knife

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go back to the shop where you bought them and see if they can help you.

Cold Steel Spike Series (Fixed Blade Knives)

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Boyscout mess kit comes with knife,fork,spoon all lock together.

Rat Cutlery RC-3 knife: Small Tactical

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Knife sets are all purpose knives that vary in size and usage. Each set come in 3 or more pieces of knives. A standard knife set has seven up to eight pieces. It includes the following:

o Chef's knife

o Paring knife

o Bread knife

o Fillet knife

o Carving knife

o Steak knife

o And utility knife

Aside from this, it comes with sharpening steel and kitchen shears. It can also be bought with a knife block, for convenient storage.

Popular knife sets comprise of durable and high quality knives that can last a lifetime, if properly cared for. Below is a list of branded knife sets that have become more popular through the years.

- European Brands

Wusthof 9751 Classic Knife Set $289.95

Wusthof 9751 Classic Knife Set is a perfect starter set for cooks. It is forged from single steel and comes in 6 pieces knives.

Contains:

o serrated bread knife (1x20 cm)

o carving knife ( 1x 23cm)

o paring knife (1x 10 cm)

o cooks knife ( 1x20 cm)

o boning (1x14 cm)

o sharpening steel (1x23 cm)

J. A. Henckels Four Star Knife Set

Henckels Four Star Knife Set is sharp, well weighed and durable. It has a finer quality and it is also easy to use.

Set includes:

o 5 in. utility knife- serrated

o 6 in. chef knife

o 3 in. paring knife

o 6 in. utility knife

o hardwood storage block

o kitchen shears

Sabatier Knife Set 5-Piece with Block

Sabatier 5 piece knives are a fully forged block set. It is made from high carbon stainless steel for maximum durability. Each set has a handle-forming process which can be molded with pressure. It can result to no cracks like an ordinary rivet.

Set Includes:

o 20 cm Filleting knife

o 13 cm boning knife

o 25 cm Round sharpening knife

o 20 cm Bread knife

o 15 cm Cook's knife

- US Brands

Chicago Cutlery Metropolitan 10-Piece Knife Block Set $54.99

Chicago Cutlery Metropolitan knife sets have high carbon stainless steel blades and comfortable polymer handles. It has an exclusive Taper Grind edge and a full tang, for strength and balance. This set has an exceptional feature for sharpness and stain resistance.

Set includes:

o 5-inch utility/boning knife

o 4 steak knives

o 3-1/2-inch paring knife

o 8-inch slicer

o 8-inch sharpening steel

o 7-1/2-inch chef's knife

o 12-slot storage block

- Japanese Brands

Global 3 Pc. Oriental Santoku Knife Set #G-48338

G-48338 model are light, razor sharp and stainless steel made knives. They come with thin blades and hollow handles, making them easy to control.

Set includes:

o 5 ¼ inches GS-3 Chef's Utility Knife

o 8 in. G-48 Hollow-Ground Santoku Knife

o 3-1/2 in. GS-38 Paring Knife

Other popular brands include the following:

o Kyocera

o Kai Shun

o Fallkniven

o Kikuichi

o OId Hickory

o And Messermeister.

These popular brands have actually reigned through the years because of their excellent qualities and product exposures. Prices of most popular knife sets are really expensive. However, there are some fine choices that offer low price ranges, but having excellent features.

Although a well-known brand does not always guarantee a good product performance, at current, the price is no longer the issue, especially with regards to popular branded knife sets.

For more information on Kitchen Knife Sets and Knife Sets For The Kitchen please visit our website.

Cold Steel SRK Survival Rescue Knife

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The knife was one of the first tools used by early humans, and in the past thousands of years its use and its design have evolved considerably. Today there are several different kinds of knives, made from a variety of materials, and used as tools, for cooking and other purposes. Let's take a look at the main types of knives that are presently available.

Carbon Steel

Carbon Steel has been used in the making of blades for many years. Knives made from carbon steel are tough and take a better edge with little effort. However, carbon steel blades discolor when they come in contact with foods that are high in acid, such as tomatoes and citrus fruit and the blades must be treated with care to avoid discoloration and rusting. If you are using carbon steel knives you should wash and dry them thoroughly after use. Some box cutter and utility knife blades are made from carbon steel.

Stainless Steel

Unlike carbon steel, stainless steel blades do not discolor or rust, however, they are not hard enough to maintain the best edge. Some utility knives and box cutter blades are made from stainless steel.

High Carbon Stainless Steel

Knives made from high carbon stainless steel offer a combination of the best attributes of carbon steel and stainless steel blades. They have the toughness and ability to hold an edge and, like stainless steel blades, they do not discolor when coming in contact with acidic foods.

Titanium

Titanium blades are made from a mold of titanium and carbides. When compared to steel, titanium is lighter, more wear resistant, and holds its edge longer. The titanium blade is more flexible than steel, they work best for tasks such as boning and filleting.

Ceramic

Ceramic blades are made of zirconium oxide and aluminum oxide. Although they are much more delicate than steel knives, they tend to hold their edge up to 10 times longer. However, once the blades have dulled, they must be sharpened by a professional.

Plastic

Plastic knife blades are primarily used in order to prevent vegetables and other edible items from becoming discolored from the blade of a knife. Plastic blades are not very sharp and require some force when cutting.

Hollow Ground

Hollow ground knife blades are manufactured with a process that fuses two separate pieces of metal together. After the pieces are fused, a beveled blade edge is created. Although these blades often have very sharp edges, the blade lacks the balance and longevity of a taper ground blade. This type of blade is most often found on knives that are used less frequently.

Taper Ground

Taper ground knives are manufactured with a single sheet of metal and are ground so that they taper smoothly from the spine to the cutting edge. This type of blade can be found on knives that are used frequently.

There you have it. These are the most common types of knives that are commonly available. The next time you buy a knife think about how you will use the knife and then choose one constructed from the materials that best match your purpose.

Tom Knapp writes for Safecutters, Inc., distributor of the Klever Kutter and Klever Koncept, two of the safest utility knives available. Klever Kutter virtually eliminates the risk of workplace injuries, while the permanently shielded blade protects packaged products. It has been approved by the Department of Homeland Security for safe air transport. For more information about Klever Kutter and other Safecutters products, visit SafeCutters.

Knife Steel

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Actually, they are not, except if the straight-edge knives are not sharp.

In the case of a dull knife, yes the serrated blade will cut a bit better. It acts like a saw, chewing away at the material, instead of cleanly separating it.

.

Microtech Makora II Auto knife in FULL Serrated! Wicked

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I use Gerber muti-tool ( Gerber FliK Multi-Plier Needlenose Black; from the website) and it hasn't let me down yet. I have used on pouring-rain campouts, so I would trust it underwater. My lock blade is a Buck knife I got at walmart, and I would trust both of them with my life.

The muti-tool also came into use in High School, I was a member of Tech Crew and my Gerber was well-used.

Making a camp knife - ADM KNIVES

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Twitter is a great way to quickly connect with others, create huge online visibility, drive traffic,. and even market and make sales.

The problem is so many people mess up their Twitter marketing from the beginning. The good news here is that makes it easy for you to stand out when you do it right.

Let's take a closer look at how to mess up your Twitter marketing and then how to do it right.

How to Mess It Up

Market right out of the gate - So many marketers get on Twitter and begin to market right away. Big mistake, and a great way to get ignored. Imagine going to a party or some other social gathering and beginning to marketing as soon as you walk in. What do you think would happen? How do you think you would be perceived? Do you think you would be listened to? Again, big mistake and a great way to get ignored.

Send silly DMs - Sending someone a Corona or the latest update on your Mafia Wars...most people's only response is to ignore you at best, and unfollow you at worst. This is not being sociable. It is being annoying.

Monologue time - Social Marketing is all about conversation and connection. If all you do on Twitter is talk about yourself and announce what you are doing, this is a monologue and not a dialogue. Back to the party analogy again - what happens to someone like this at a party?

How to Do It Right

Be Sociable & Connecting - Connect with others on Twitter. Ask them questions. Have conversations. The web started out as one to one communication. Then it moved to one to many communication. Now we have evolved to many-to-may conversations. Join in. You can build a community and a tribe with lots and lots of benefits.

Be a Trusted Advisor - When you have established yourself as a sociable person and as someone who connects with other people, you will be asked questions about your expertise. Answer these questions and be helpful. When you become a trusted advisor you are that much closer to being seen as the thought leader or "go to person" in your area of expertise.

Be a Resource - Closely related to being a trusted advisor, being a resource allows you to offer information to those in your community. These resources come in three forms: information you have gained from others that you can share, free information that is yours that you can share to help someone out, and information that can help someone out that you share for a fee.

To learn more about how you can use Social Media and Social Marketing for success in your business you can grab your FREE Instant Access to an 11 minute video and a special report on The 7 Universal Laws for Social Marketing Success & Profit when you visit http://SocialMarketingBlueprint.com

From Jeff Herring and SocialMarketingBlueprint.com

13) Flowers no die! BIG Ghurka KNIFE! - Domestic Tricks

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Cheesy Corn And Beans

½ cup of chopped onion

1 10 ounce package of frozen baby lima beans (2 cups)

¼ cup of dairy sour cream or plain yogurt

1 cup of frozen whole kernel corn

½ cup of shredded American cheese

In a medium saucepan bring ½ cup of water to boiling. Add onions and lima beans. Return to boiling; reduce heat. Cover and simmer for about 7 minutes. Add the corn and cook for about 5 minutes more. Drain and return to saucepan.

Meanwhile, in a bowl stir together flour and sour cream. Stir in milk. Stir sour cream mixture and cheese into drained vegetables. (Mixture may appear curdled till cheese is blended). Stir and cook till bubbly and thickened. Then cook and stir about 1 minute more.

Microwave Directions: In a 1½-quart casserole dish microwave onion, lima beans and ¼ cup of water, covered, on 100% power (high) for about 3 minutes. Add the corn and cook, covered, on high for about 6 to 7 minutes or till tender but still a little crisp, stirring once. Then drain. Combine flour and sour cream. Stir in milk. Stir shredded cheese and sour cream mixture into vegetables. (Mixture may appear curdled till cheese is blended). Cook, uncovered, on high for about 3 minutes or till bubbly and thickened, stirring every minute. Cook for about 30 seconds more.

Turnip Puff

¾ cup of thinly sliced carrots

1 pound of turnips, peeled and sliced ½ inch cubes (about 3 cups)

2 tablespoons of butter or margarine

¼ cup of chopped onion

2 slightly beaten eggs

1/3 cup of soft bread crumbs

1/8 teaspoon of ground nutmeg

¼ teaspoon of pepper

½ teaspoon of salt

Cook carrots, onion and turnips, covered, in a small amount of boiling water for about 10 to 12 minutes or till very tender. Then drain. Add the salt, butter or margarine, the pepper and nutmeg. Mash with a potato masher or beat with an electric mixer on low speed. Add crumbs and eggs. Beat or mash till smooth. Transfer to a lightly greased 1-quart casserole dish. Bake, uncovered, in a 375 degree oven for about 35 to 40 minutes or till a knife inserted near the center comes out clean.

Parsnip Puff: Prepare as above, except substitute parsnips, peeled and cut into ½-inch slices, for the turnips. Cook carrots, onion and parsnips in boiling water for about 15 to 18 minutes.

Cheesy Parsnips:

2 tablespoons of butter or margarine 1 pound of parsnips, peeled and sliced ¼ inch thick (about 3 cups) ¼ cup shredded cheddar, Swiss, or Monterey Jack cheese (1 ounce) 2 tablespoons snipped parsley

In a large skillet cook parsnips in butter or margarine over medium-high heat for 7 to 9 minutes or till crisp-tender, stirring frequently. Stir in parsley. Transfer to a serving bowl. Sprinkle with cheese. Let stand, covered, for 1 to 2 minutes or till cheese melts.

Microwave Directions: In a 1½-quart casserole dish microwave parsnips and margarine, covered, on 100% power (high) for 5 to 7 minutes or till crisp-tender, stirring once. Continue as above.

Michael Russell Your Independent guide to Recipes [http://recipe-guides.com]

Onion, Knife, Candle, Wee Beast

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