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| Well, we finally got a chance to go fishing! I had been wanting to go fishing for a while, so when i had the chance to go I picked one of my favorite bayou's, "Big Alabama". The weather in south Louisiana for the July is normally hot, hot, and well, very hot. I knew when I left to go fishing that morning the sacaulait (crappie) would be stagging deep, to avoid the heat at a depth of five to six feet. I finished a couple of spots with no luck so I decided to go straight to one of my best deep water spots. Caught my first sac of the day almost a as soon as i set myself in the right position, cast, then watched the jig reach roughly five feet I felt a hit and it was a good one! Finding possibly the best spot I stayed for two or so hours and managed a nice mess of sacalait, blue gills. The temperature was starting to get up there by this point so I decided I was done and started my out-board motor and headed back to the dock. When I arrived home and had a chance to clean and filet my prize. I was able to try a new filet knife made by "White River Knives" a new knife company. I own two custom filet knives made by a couple of fine knife makers, so I was up against tough competition. One of my custom's is a stainless and the other a carbon steel. This new knife was made of 440c stainless. It came very sharp and very pretty with its multi colored hardwood handle. It was also packaged with a new sheath design, that I have not seen before. The strap, instead of going around the handle, goes up the handle lengthwise and snaps to the back of the pommel. It turns out to be a very clever way to secure your knife. It was time to show the fish the knife. Just as I started to filet the first nice sac-au-lait, my cousin came over to see my catch and talk a little. Before I knew it, I was on my fourth fish, I then told him "wait up, let me check out my new knife." Heck, that new filet knife was making it effortless to glide through the filet. The edge remained sharp even after I had finished cleaning the fish. So I cut up the veggies for the fish fry. It continued to preform the same, cut, cut, and cut. This knife, I must admit, is the best stainless steel filet knife I have ever used. I have a carbon steel filet knife I like but they are really hard to find. Most warp under forge stress. I will give y'all specks later. White River Knives! |
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