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<blockquote data-quote="Kentucky Windage" data-source="post: 264780" data-attributes="member: 429"><p>Talking about me again guy..........I’m honored. I’m a Cutco guy for a traditional knife. I used Rapala in the past and still do today. I’m a boneless fillet method guy, but guys who know how to use an electric come after me and leave before me. I wonder how much trimming they have to do to clean things up later though. </p><p></p><p>One other thought, I think one should learn how to use a traditional knife and learn the bone structures of the fish they’re cleaning. It makes it easier to get back on track if you derail while filleting.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>I hate bones. I grew up eating fish that didn’t have all the bones removed. That ruins the idea of eating fish pretty quick when you’re young.</p></blockquote><p></p>
[QUOTE="Kentucky Windage, post: 264780, member: 429"] Talking about me again guy..........I’m honored. I’m a Cutco guy for a traditional knife. I used Rapala in the past and still do today. I’m a boneless fillet method guy, but guys who know how to use an electric come after me and leave before me. I wonder how much trimming they have to do to clean things up later though. One other thought, I think one should learn how to use a traditional knife and learn the bone structures of the fish they’re cleaning. It makes it easier to get back on track if you derail while filleting. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] I hate bones. I grew up eating fish that didn’t have all the bones removed. That ruins the idea of eating fish pretty quick when you’re young. [/QUOTE]
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