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Burnley Peregrine

Discussion in 'Non-Firearm Weapons' started by Tom Krein, Jun 28, 2008.

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  1. Tom Krein

    Tom Krein Member

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    Here is a picture of one of my favorite knives. It was made by my good friend Lucas Burnley. Luc is one seriously tallented guy!

    The Peregrine is nice and light and makes a GREAT necker. Pretty much don't notice it until you need it. I am also a big fan of the warncliff blade style, I find them VERY useful as a utility knife and they are GREAT for a bird and trout knife.

    Here it is with a nice Rainbow that my 7 year old son Ben caught! It cleaned it lickity split!

    [​IMG]

    The steel is CPM-154. They are 6 1/4" overall with a 2 1/2" blade. It carries nicely in a kydex neck sheath.

    While at the cleaning station, cleaning this trout I noticed a lot of guys filleting their trout. I don't fillet trout. I make a cut from the vent up to the gills and then make two cuts to free the gills and pull the gills and guts out in one smooth motion. Then scrape out the blood along the spine and you are done. Super quick and easy with no loss of tasty trout. I find the skin keeps it from drying out when cooking also. Any of you guys clean trout like this??

    Tom
     
  2. Valkman

    Valkman Member

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    Luc makes great stuff!

    How you clean trout is exactly the way I did it. When I lived near a lake! :)
     
  3. sm

    sm member

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    Neat knife!

    I clean trout as you do as well.
    Insert a pat of butter, and optional lemon and/or onion slice, wrap in foil, toss on coals and done in short order.

    Most folks overcook trout.
     
  4. rbmcmjr

    rbmcmjr Member

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    I wasn't aware that there was any other way to clean a trout.

    I have this really nice trout knife from a guy in Gentry, AR....
     
  5. Tom Krein

    Tom Krein Member

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    shhh.... this is about Luc!

    :)

    Tom
     
  6. Okiecruffler

    Okiecruffler Member

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    I fillet every species of fish known to man, actually I'm kinda known for my skill at getting every granual of meat. Well, every species except trout. Trout flesh is one of those "the simplier the better" things. A quick gutting to remove the nasties, a bit of butter, a bit of lemon, a bit of heat. I'll bet that's how God does his, but they are probably bigger than mine.
     
  7. JShirley

    JShirley Administrator Staff Member

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    That's how trout should be handled. Nice knife, too.
     
  8. JTW Jr.

    JTW Jr. Member

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    Lucas is certainly one of the good guys. His work is clean , well thought out and executed perfectly.

    I haven't handled one of his knives that I wasn't impressed with.

    nice picts as well Tom.
     
  9. sixgunner455

    sixgunner455 Member

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    That is exactly how I clean trout, except that I usually take off the head and tail before cooking.

    Filleting doesn't make sense to me on this kind of fish.
     
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