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yellowduck · Posted: Fri Nov 23, 2012 10:21 pm Post subject: Bubba Blades

just got one today from wife. does anyone else have one how do they like it the blade does not seem very sharp. if anyone has one is there a certain way to sharpen or should i leave alone until i try it

rwnitro · Posted: Sun Nov 25, 2012 8:49 am Post subject: Bubba Blade

Yellowduck, have you seen the Bubba Blade video?
I was hoping someone would respond because I was going to buy some for gifts and I too would like to hear some owner comments.

SeaLevelApparel · Posted: Sun Nov 25, 2012 8:53 am Post subject:

I too would be interested in how it performs. Let us know.

SLA
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iYak · Posted: Mon Nov 26, 2012 9:22 am Post subject:

I bought one of the flexible 9" knives last year and I really like it. I had to get used to the wide blade, but after I did, I won't go back to my regular thin bladed knives. I also have a wide blade Dexter-Russel that I use regularly trying to see which is better. Blade wise, they both do about the same. Handle wise, you cant beat the Bubba Blade. Comfy grip. doesn't slip. I like that when hands are wet and slimy. The Dexter was about $35 and the BB was $50, and I feel it was a worthwhile buy. I am putting the BB "Stiffie" on my Xmas list this year, think it will do a better job on the reds (if I catch a keeper this year...) Bubba Blades also has a thin blade fillet knife this year for those not wanting to go to the wide knife. Have no idea how it compares to Dexters.

I also thought the blade was dull when I got it, so I sharpened it up using what some call the "scary sharp" system. Basically wet/dry sandpaper on a flat surface like granite, glass plate, etc. I use 3M polishing papers in a 15 micron and 5 micron sizes (think that is equivalent to 600 and 1200 grit sandpaper). Have to use these papers wet. Once I got the edge right, it was sharp and it stays sharp.

I use a butcher's steel about every 15-20 trout, and the Bubba Blade keeps slicing. So far the blade has been through a couple of hundred trout with no ill effects. I have not had the opportunity to see how it works on a red though.

rwnitro · Posted: Mon Nov 26, 2012 10:49 pm Post subject: bubba blade

Thanks iyak, that was a very useful and informative report.

Mad Hatter · Posted: Wed Jan 23, 2013 4:02 pm Post subject:

Been thinking about getting one of these blades for myself. Which would be better? The 9" flexible or stiffey? I mainly fish from the bank or wade looking for trout and redfish, but will also catch flounder and drum. I do fish the surf now and then to see what I can catch. Just want a knife that would cover a variety of fish.
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rawlbay · Posted: Wed Jan 23, 2013 4:10 pm Post subject:

Hones and sharpeners first, knives second, in my opinion.

Mad Hatter · Posted: Wed Jan 23, 2013 4:35 pm Post subject:

rawlbay · Posted: Wed Jan 23, 2013 4:49 pm Post subject:

I hear you, but for me, its easier to run a dexter russel over a nice steel a few swipes between fish. Harder steel will certainly hold an edge a little longer, but they will still give it up after a few fish. Then, its more work to return the blade to where it needs to be. Mostly just a preference issue, but this promotional crap about a knife that can clean a hundred zillion fish and still be razor sharp is a joke.

Mad Hatter · Posted: Wed Jan 23, 2013 6:54 pm Post subject:

Well, that is why I said I was "thinking" about it. I have checked out the Dexter-Russell blades too. I think I am leaning more towards DR for cost savings. But still, would you choose a flexible blade over a stiffer blade or vice versa? Is it best to have a thin or wide blade? I think I will buy both 7" thin blade and a 9" wide blade so that way I can do regular fish and flatties.
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rodandroll · Posted: Thu Jan 24, 2013 10:44 am Post subject:

Believe it or not I have found that the Bakers and Chefs knives sold by Sams have some of the best stainless steel I have ever found in a knife. They have one that looks exactly like a filet knife. Bakers and Chefs products are made and sold primarily to professionals in the food industry. Chef Lefty might know something about them. They are very reasonably priced and hold an edge forever with just a little maintenance on a diamond rod and then a steel.
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ironmanstan · Posted: Thu Jan 24, 2013 12:05 pm Post subject:

I like the blade on my Kershaw fillet knife it sharpens well and has great flexability. My life has been steel, I have been heat treating steels for the last 30 years. There are a variety of great knives on the market and the best ones belong to their owners. I still sharpen mine the old school way with a good whet stone and finish them off with a ceramic hone. I prefer a Norton stone, the bigger the better, for me that is. For cleaning fish I don't like my knife face shaving sharp but just to the point of shaving but thats me. Most stainless knives are in the 400 series some are different such as Japanese types but all pretty much heat treat the same but the tempering can differ depending on the hardnness desired at the end. Case knives can be a 58 on the rc scale and Buck can go up to a 62, thats why Buck knives break sometimes. Thickness equals flexability. I prefer heat treating stainless in a vacuum furnace and quenched in high speed air over oil although oil works fine in some cases. IMS
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Mad Hatter · Posted: Thu Jan 24, 2013 12:22 pm Post subject:

I see that the Kershaw Knives are made of Japanese 420J2 stainless. That is a good metal for knives. Have had a few in the past the would hold a very good edge and only needed a sharpening steel to keep them going untill they needed a good sharpening on a stone. What size knives do you use to fillet your fish. I am thinking a a set of 3. A 7" or 6" thin Fillet, a 8" or 9" wide fillet, and a serrated for cutting through the tougher rig cages of big fish. Saw a 4 peice set from Dexter-Russell that had 3 knives and a case. Looked promising.
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ironmanstan · Posted: Thu Jan 24, 2013 3:17 pm Post subject:

cdhknives · Flour Bluffian in training Joined: 03 Aug 2012 Posts: 297

Make your own. It isn't hard, and these are a great start to a fun hobby.

440C is better steel than virtually any commercial blade out there available for less than $50.

http://www.texasknife.com/vcom/index.php?cPath=119_299_374
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