Bubba Blades....

I bought one of the big ones a while back. They claimed it was really sharp right out of the box. Well, mine wasn't although it cut "OK" at first . It wasn't very long at all until I had to sharpen it. I came close to going to some meat dept. and see if they would sharpen it for me. I don't have one of those Workshop Sharpeners so I have to use one of those tiny hand held things. Have you taken one to a Butcher?

I also bought one that was not sharp at all. It was REALLY dull. I was greatly disappointed. For that kind of money it should be razor sharp from the get go. I used my Worksharp to sharpen it to a decent edge. Now to see how well it holds the edge. I will say it has a good handle though, easy to grip firmly even with slimy wet hands.

All knives need to be sharpened over the course of filleting, the more you do the better the fillets. Bubby blades for all intents and purposes is a piece of steel with an edge. It is an overpriced knife. I have a Oster knife from walmart $9.99 bought a two stage knife sharpener while I was there for 5 buck, sharpened to a razor edge in under 3 minutes and it performs just as good as my friends bubba blade. I run it through the fine sharpener 4 (this takes about 10 secs) times per 10 white bass to maintain a razor edge while filleting, my friend bubba blade last about 12 white bass before it's smoothness deminishes.

I bought one, and I'm not at all impressed. The blade doesn't seem to be any better that a cheapo from Wallmart. The handle is as advertised, though. I'd chalk the knife up as being all handle and no blade. Kinda like the ole boy from west Texas who was all hat and no cattle.

yes bubba blades are overrated.. the steel is ok,the handle rocks..the work sharp is #1 if you cant sharpen a knife into a scalpel with a work sharp then you need to read the directions or ask someone for help

I ordered one of the 4 stage sharpeners from www.BedBathandBeyond.com $30. Their 2 stage is $19.95 I believe it was. Amazon's price is a hell of a lot more for the 2 stage. The other 2 stages are for Asian knives, which I will research the difference between a reg. knife and the Asian ones. BBB has Free shipping over $29

I read a poll a while back where OP asked for ratings for the Bubba and the Dexter. The Dexter won hands down, and many of the Dexter voters said they owned both.

The Work Sharp is a great tool, although kind of expensive for my taste. I prefer to use stones and rods, but I got a Work Sharp for the drawer full of kitchen knives that the bride constantly needed sharpened, and chips & dings removed. I was pretty impressed with it. But it'll never touch one of my S30V or 154CM blades. Those get honed by stone (and rods for the recurved blades), and finished on leather.

One of my Dexter's is a S132N-8, the other is a S133-8.....my go to blades for fish only

I have a dexter as well. It is a much cheaper knife price wise compared to the bubba blade. It's basically a commercial knife, they are widely used in the commercial fishing industry. Blades are brittle and can break if dropped. But it holds an edge and sharpens fast. If I had to choose between the 2, dexter would be my choice. Mainly because it cost less. Again, piece of steel, with an edge folks, steel isn't a precious metal and no one has reinvented the knife in the last millenia. When a company is charging you the price of silver for a knife, you are being taken.

They may have not have reinvented the knife but the design in edges on some blades are rather unique. A standard US/European blade is thicker and holds a 20 degree edge on both sides of the blade, total of 40 degrees
. An Asian blade holds a different degree of edge and the blades are quite thinner. Some Japanese blades are only sharpened on ONE side in two different degrees. Asian blades are thinner due to the type of foods they eat...mostly fish and veggies. We eat a lot of different meats and other types of foods that require a thicker blade. Asian blades usually hold a 15 degree edge ( 2 sides/total 30 degrees) with different shapes of cutting edges.

Received the Wusthof 4 stage knife sharpener today. I broke out the cheap household knives and put a better edge on them. The I put the Bubba Blade on it.It's a heavier knife and I must say the Wusthof got it pretty sharp. I recommend getting one. I remind you that this particular sharpener is for STANDARD USA KNIVES AND THE OTHER TWO SECTIONS ARE FOR ASIAN STYLE KNIVES THAT HAVE A COMPLETELY DIFFERENT ANGLED BLADE.

Received the Wusthof 4 stage knife sharpener today. I broke out the cheap household knives and put a better edge on them. The I put the Bubba Blade on it.It's a heavier knife and I must say the Wusthof got it pretty sharp. I recommend getting one. I remind you that this particular sharpener is for STANDARD USA KNIVES AND THE OTHER TWO SECTIONS ARE FOR ASIAN STYLE KNIVES THAT HAVE A COMPLETELY DIFFERENT ANGLED BLADE.

Ooooooooooooooooooooooops !!

have the original bubba blade and a 9" dexter. love both, they each have their place imo. honestly like the dexter better in most cases bc it's just easier to handle but if you have a box full of big snapper or slot reds that bubba blade is the way to go. both will take a hair-popping edge easily. I like to use the worksharp and finish with a smiths ceramic stick sharpener.

The Bubba blade handle is nice, but I mainly use a Kershaw fillet knife that is usually on sale at Cabela's for $10 or I use the white handled fillet knives that they sell at Sam's Club for restaurant use. They both sharpen up easily and hold an edge for a long time. If I have a lot of fish to fillet, I just use my American Angler electric knife with a shark blade. It will blow all standard knives away.

My Bubba Blade won't stay sharpen either. I will never buy another one!

The Bubba Blade fillet knives are constructed of 8Cr13MoV steel; their website states that they harden it to 56-58RC. I consulted the Knife Informer website's knife steel chart and checked their ratings. Bear in mind that the ratings are subjective and may vary somewhat between sources, but these will give you a general idea of how the different steels stack up against each other. Also keep in mind that different knives made from the same steel will not always perform identically; the manufacturer's heat treatment protocols may vary, resulting in variations -- sometimes significant variations -- in performance parameters.

Knife Informer designates 8Cr13MoV as an upper mid-range knife steel, and rates it as follows, on a scale of 1 to ten, with ten being the highest (best) rating:
Edge retention : 3
Corrosion Resistance: 3
Wear Resistance: 3
Ease of Sharpening: 8

Just for information, I have a few blades of 8Cr13MoV that were designed to be EDC knives, which I carry from time to time. They are easily sharpened, take a decent edge (although a shaving edge in this steel will not hold up on all of them in my experience), and it seems to me that with some of them oxidation will quickly take the fine edge off a finely honed and leather-finished blade. The ones I have from CRKT seem to fare better in this area; at least that's my perception, FWIW. It's a decent steel, but certainly not a miracle steel.

Still waiting for that perfect knife forged from unobtanium, that sharpens to a shaving edge with a half dozen strokes on a stone, and will cut rusty steel for hours without dulling.

Good info and thanx

Get the blades they make for a Sawsall if you clean something tougher like redfish. Get a small Sawsall for it. They work great. Takes a few fish to get the technique right they cut fast.

FILLETZALL is the company that makes them.