Tom Krein
Member
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!
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
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!
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