Why do conventional fillet knives get dull so fast?
… The first step in filleting any fish is generally the cut behind the gill. When making this cut you are cutting down into the scales. These scales are there to protect the body of the fish from the razor sharp teeth of other predator fish. In many ways the scales are like a suit of armor, but much more abrasive. If a knife could be designed that would cut from beneath the scales, the rapid dulling of the blade which comes from cutting through the scales would be avoided. Imagine the time that could be saved by not having to stop and sharpen the blade every 10 of 15 fish filleted. In addition, your knife would never again ruin that beautiful fillet because of being too dull for efficient cutting. The Leech Lake Fillet Knife was designed with this idea in mind. The knifes handle All of the Leech Lake Fillet Knives are hand made. Each handle is made from various hardwoods from all over the world. The wood in the handles is heated and the natural oils are removed from the pores in a st
