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Joeytier

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Posts posted by Joeytier

  1. A laker lake with a max depth of 30 ft...i cant imagine that being a very productive trout lake.

     

    Troll spoons with snap weights or keel weights starting at 1 or 2 oz and work your way deeper until you hit fish. Vertical jig if you find structure they seem to be relating to closely.

  2. Step 1 - use knife until super dull.

    Step 2 - go to C.T. and price out stones, oil, sharpening systems, etc.

    Step 3 - notice brand new knife on sale.

    Step 4 - buy and use until super dull.

    Step 5 - repeat.

     

    :tease:

     

    Those rapalas knives really are garbage. I dont bother trying to keep an edge on them either, but since i invested in a quality blade id like to develop some good skills on keeping it razor sharp
  3. I have a very nice folding Buck filet knife. Very impressed with it...blade stayed sharp for much longer than any other knife I've owned in the past however it is now quite dull. Never liked the multipurpose sharperners...I have a fine stone and some oil but I clearly don't know what I'm doing because I've yet to really see any results. What is your favourite method?

  4.  

    I don't think it is cut and dried. You are not supposed to waste fish, but what constitutes waste? If I throw away the head and bones that someone else would use to make stock does that mean I wasted the fish? What about the skin of a brook trout? What if I'm still learning how to fillet a walleye and I loose some meat? What about someone who doesn't take the cheeks from a walleye? I think the best thing would be to suggest that there are ways to remove the y bones when cleaning the pike and offer to show them the technique or suggest that the net is full of great videos and in the end they would have more meat to eat of something they obviously enjoy.

    Yep. Waste is a relative term...but that would tick me off too. Pike are certainly not fun to clean but man are they ever tasty.

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