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Thread: new fishing knife

  1. #1
    Join Date
    Apr 2012
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    Broomfield, CO
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    Default new fishing knife

    Helle Hellefisk

    Picked up 2 Helle Hardings for my dad and brother for christmas and thought this would be a good fillet knife to carry when im fishing. The blade is super light so the cork handle means it will float if I dropped it in the water.




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  3. #2
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    Default Re: new fishing knife

    nice looking knife you have there.....
    i'm really digging the cork handle on it
    just curious what the length of the blade is?


    casey


    ARFE

  4. #3

    Default Re: new fishing knife

    Great looking knife, but blade seems short. Duluth Trading website lists the blade length at 4 7/8 inches and overall length of 10 inches.

  5. #4

    Default Re: new fishing knife

    I really like the looks of that knife. How stiff is the blade?
    Casey


    Meep....Meep.

  6. #5
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    Default Re: new fishing knife

    the website says the blade is "rather stiff" but haven't really used it yet to know one way or the other.

    Hellefisk - Helle kniver

  7. #6
    Join Date
    Aug 2012
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    Prince Edward Island, Canada
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    Default Re: new fishing knife

    I think you made a smart choice. Helle knives have some real nice steel recipes and tradition. The cork handle is a neat touch. I bet that shape and design has been used by Norway fishermen for years.
    I like the idea of a stiffer fishing blade.
    "Whale oil beef hooked !"- Traditional east coast fishermen saying

  8. #7
    Join Date
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    Default Re: new fishing knife

    I'll bet the cork grip will work out well, and the stiffer blade can be a big plus when it comes sharpening time.
    Mike

  9. #8
    Join Date
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    south florida
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    Default Re: new fishing knife

    Quote Originally Posted by Wabi
    the stiffer blade can be a big plus when it comes sharpening time.
    Good point, Mike.

    I finally bit the bullet and bought an electric knife sharpener about 4 years ago which changes the cutting edge from the American 30 degree standard to the Japanese 20 degrees. With scaled fish, like snappers, I either use a pocket knife or the top of the blade (not the cutting edge) on the fileting knife to remove the scales in the area I will be cutting through the skin when filleting.

    Since then, I have bought two more identical ones to give to fishing buddies out of self-defense - since I spend too much time working already and don't want to start a knife sharpening business besides.
    http://www.miterclamp.com/Images/N_Amer_FF.jpg Cheers, Jim

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