Can be use to de-skin fish like salmon?How much for left-handed knife?
796010
This knife is just for household use. The left hand knife we carry is for chef it is about $200.
230920
I have been using my knife for a while. I have not seen this with my knife. I do hand wash all my knives. These knives are not expensive. So I dont worry about it to much.
21679
I am left handed and use it for sharpening almost anything. Simply flip the base around so you hold it with your right, the knife in your left. It works!
146286
yes just loosen knob on right then reverse handle to other side and put knob screw on left side and snuff up then go fishing!!!!!
880366
Flexability is superb, wonderful for removing skin of fish, meat etc..The blade is 9inches long, plenty of room. I swear by this knives, Don't soak in water, no dishwasher, hand wash only. Only sharpen with ceramic style sharoener or wet stone. These knives are duriable but very deliquet. Hope I helped.
39125
I don't know about for a left hand issue but the pair I got was so dull that it pulls the hair on every dog I've tried to use it on. I've gone back to the $11 ones. At least they are throwaway when they get dull. Probably just a bad pair. I'm going to try to find someone who will sharpen but don't want to spend half of what I paid for something to get it to work well. Not sure I would recommend. Sorry.
1819846
Yes, I have skinned many small animals with this knife, ranging from squirrels to deer. This is one of the sharpest knifes I have ever used.
635853
yes...also I have put this knife to the test...I have knidled wood...skinned rabbits...cleaned fish...gonna buy a spare one..i love this knife
1246941
Yes, they are usable for left-handers, there is no preferred side of the spatula. They are the same on both sides.
761075
I don't think you can sharpen the blade. I think it would need replacement if you were to dull the blade. I've cleaned over four hundred fish on my original blade and still goinig. I will never use anything else!!!
1288309
The coating is heavier than most, but I suppose you could cut it open and drain the contents. Fishy? Yes.
1806146
Depends on how it is sliced or cut up. I have cooked your typical supermarket sized slabs of fresh salmon.
284289
I have yet to sharpen the blades even after filleting over 100 fish, as they still cut well. I do know that were available when I purchased the knife. I also think that one could sharpen the blades using a method appropriate for sharpening serrated blades.
2089961
You need to be careful when cleaning this knife as I lost all the bristles on one side of my dish brush, LOL! I use dish soap and very hot water. I gently and carefully wipe the blade, while trying to not lose a finger. Blood and guts are only hard to clean off if you let them dry on the blade. Part of your prep when cleaning game should be a large bowl of water and a rag so you can keep your blade relatively clean during butchering. I have done chickens and rabbits with my buddy's mora and I cleaned it pristine BEFORE we even put the meat in the freezer. Warning, Blood can etch carbon steel, but they aren't supposed to be pretty, they are supposed to cut. You need to be careful when cleaning this knife as I lost all the bristles on one side of my dish brush, LOL! I use dish soap and very hot water. I gently and carefully wipe the blade, while trying to not lose a finger. Blood and guts are only hard to clean off if you let them dry on the blade. Part of your prep when cleaning game should be a large bowl of water and a rag so you can keep your blade relatively clean during butchering. I have done chickens and rabbits with my buddy's mora and I cleaned it pristine BEFORE we even put the meat in the freezer. Warning, Blood can etch carbon... » Read More You need to be careful when cleaning this knife as I lost all the bristles on one side of my dish brush, LOL! I use dish soap and very hot water. I gently and carefully wipe the blade, while trying to not lose a finger. Blood and guts are only hard to clean off if you let them dry on the blade. Part of your prep when cleaning game should be a large bowl of water and a rag so you can keep your blade relatively clean during butchering. I have done chickens and rabbits with my buddy's mora and I cleaned it pristine BEFORE we even put the meat in the freezer. Warning, Blood can etch carbon steel, but they aren't supposed to be pretty, they are supposed to cut. « Show Less
593284
its a combat fighting knife used by the seals for standard equip. the blade is on the thin side and is not the best prying tool for scallops and abalone however it is a good stabbing knife.
1158404
All the electric knives I have ever used make and annoying noise I guess. I never payed much attention....just easier cleaning fish... and at 72 I have cleaned a many a fish
950527
This is exactly why I use an S-138 Dexter Russell. It is an 8" knive with a stiffer wider blade than the skinny fillet knives you usually see. Makes it easier to make that inital cut through a tough fish like Striped Bass and Redfish, and you have more control over the knife. I find the fillets I get with this knife far superior than the ones I get using skinny blades. I have a Cutco Fillet, a Forschner, a Wustof and several other Dexters, but the S-138 is the one I use for tough scaled/skinned fish. Hope this helps