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Pig_sticka

Miracle Fillet Knife

7 posts in this topic

I know everyone has seen these things on tv but i purchased one when i must have been in a gullable mood. but my ? is has anyone used the miracle blade 3 series fillet knife. i figured that would be one of the better knifes to get, and if it ever dulls breaks or anything even if it is your fault you can return it with a lifetime garuntee. i remembered that off the show smile.gif kinda sad

i accidentally got an extra set too so it better be good. if anyone wanted it i would sell it, otherwise it will be a birthday gift to my mom.

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Anyone ever buy knives from the guy at the Northwest Sportsman Show. He is there every year and I remember this product cuz he bent his knife to easily take the skin off of a tomato (he said cuz they wouldn't allow him to use fish at the show - health code reason). By 'bent' I mean, he took the tip of his knife against the cutting board and flexed it (alot more flex than my Rapala fillet knife has).

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Most of those knives you see from
Rapala and the like have stainless
blades. While decently sharp when
new, they don't have that "flex"
that makes them a good filet knive.
After some use, they can become dull
and good luck putting the edge back
on a stainless blade!!! You are
way better off getting a knive with
a carbon steel blade. The average Joe
can put an edge back on one of these
plus the carbon steel has more flex
than its stainless cousin..IMO

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I have found Cutco knives to be of high quality and have lengthy lifetimes and durability.

vince

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One note on the Leech Lake Knifes, don't get one with the double sided blade. You remember real quickly that it is sharp on the top.

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The guy at the Sportshow is Don Canney. The knives are called Leeck Lake Knives. I've had it for 3 years and get it sharpened each year at the show for free. It is by far the best fillet knife I've had. I can fillet fish much better with it. I think the belt they sharpen it on is diamond-impregnated. The edge stays very, very sharp for so long. I bought one for a good friend of mine last year and he agrees. When I was a younger, I thought "Who would spend so much on a fillet knife?" Through experience I've realized that quality equipment costs more because it is worth it. Search the internet for Leech Lake Knife Company and you should find all the information you need.

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The double-sided blade (the tip is sharpened on the back side about 2 inches up) is one of the reasons why the main blade of these knives stay so sharp. I only cut myself two times before I learned how to use it properly. They provide the first bandaid with the knife.

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