In every sport or hobby, certain pieces of gear distinguish the amateur from the expert, something which, when you see it, tells you the owner knows what they are doing. One such sign in fishing is an angler’s choice of filet knives.

When it comes to selecting the right filet knife, it’s not just about the price or the brand name — it’s about functionality. But navigating the dozens of models available at any sporting goods store can be a daunting task. Manufacturers all claim that their model is the best, but it’s up to you, the consumer, to arm yourself with the knowledge that will help you separate the good from the bad, and the ugly. While I wouldn’t call myself a knife expert, I’ve handled my fair share of blades and learned, often through my mistakes, what works and what’s best left on the store shelf.

It’s crucial to remember that a filet knife is a specialized tool designed for a specific purpose – the processing of fish. Its long, thin, and flexible blade makes it perfect for its intended use, but it won’t last long if used for everyday camp chores. If you plan on using your filet knife for tasks other than fish processing, you’re likely to find yourself replacing it often.

For those who are serious about their fishing, I offer the following tips to help you avoid these potential pitfalls.

1. While the tell-tale thin, flexible blade is a must in any filet knife, a quality knife will also have a rugged backbone that can withstand serious pressure. Cheaper models may slice through trout and perch with ease, but they’re likely to snap when faced with a big striper or steelhead. To be prepared for any fishing situation, it’s important to invest in a quality knife that can handle larger fish.

2. A sharp blade is one of the keys to quickly and cleanly cutting through flesh and small bones. If you plan on using your knife day in and day out, especially on extended trips, you will want a model that both holds its edge and can be easily sharpened. Many anglers prefer carbon steel due to its ease of sharpening. However, I prefer stainless steel as it is more impervious to corrosion.

3. Blade length is also a significant consideration. Too short, you will be limited to trout or panfish; too long, and it will be difficult to dress cleanly, all but the largest saltwater species. The most typical lengths range from 5-to-9 inches. In my experience, a middle-of-the-pack length of 7-inch provides the perfect combination of size, strength, and ease of handling to address the majority of species in North America.

4. Finally, there is the handle. For some knives, you want an eye-catching, polished wood or bone handle that screams, “Look at me.” For a filet knife, you want a handle that will remain easy to grip once wet and covered with blood, guts, and scales. Pick your knife

because the blade is pretty and is likely to result in slipping and, eventually, a nasty accident. I prefer a handle with a slight curve, a front guard, and a rough surface. This combination helps it fit my hand and keeps my fingers from slipping onto the blade and me from accidently dropping it overboard.

Good luck, good fishing!