Canney wouldn’t have signed and personalized the knife for me. Then, of course, when you pay 8 to 10 times more money for a quality knife your pocketbook feels the pride, too…or at least it should instill a little pride in the purchase. In fact, the pride of ownership with a quality knife can equal that of a fine firearm. There’s just something special about owning a knife that you know wasn’t stamped out by a machine and mass produced. If you’re interested in reading more, take a gander at this message thread. I would go so far as to say I have never heard a single complaint about the knife…just compliments. I had heard so many good things about the knife I finally broke down and decided I had to own one. In fact, it was a proxy purchase because an acquaintance actually picked it out and bought it on my behalf. I purchased a Canney knife back in 1999 at a sportshow in Minneapolis. He then put his engineering skills to work and came up with a uniquely designed double-edged knife that is proving to be “the Cadillac of fillet knives” so to speak…at least in terms of handmade knives found in Midwest fishing circles. So what would possess the former mayor of Cedar Rapids to get into the knife-making business? Quite honestly, he was tired of using inferior quality knives that required sharpening almost after every use. Arguably, the design and quality of this knife makes it one of the best, if not the best, fishing fillet knives ever developed. Designed particularly for filleting use on northern pike and walleye, this handmade knife is nothing short of genius. Sound too incredible to be true? Perhaps…but if it’s the Leech Lake Knife made by Don Canney of Cedar Rapids, Iowa the statement is probably true. Herein lies the secret of keeping the cutting edge sharp virtually throughout the season.Ī word of caution: Remember that the backside is razor sharp.Imagine a fishing fillet knife that the maker claims only needs sharpening once a year. What really makes the blade unique is the hook sharpened tip and the fact that the backside is sharp approximately two inches from the point. Each blade is signed and dated as well as marked with an “SS” that signifies Don Canney’s “Super Steel”. The steel is then hardened and tempered to Don’s specifications. The blade is made from specially designed high carbon/semi-stainless alloy steel. The Leech Lake Fillet Knife was designed with this idea in mind.Īll of the Leech Lake Fillet Knives are hand made. In addition, your knife would never again ruin that beautiful fillet because of being too dull for efficient cutting. Imagine the time that could be saved by not having to stop and sharpen the blade every 10 of 15 fish filleted. If a knife could be designed that would cut from beneath the scales, the rapid dulling of the blade which comes from cutting through the scales would be avoided. In many ways the scales are like a suit of armor, but much more abrasive. These scales are there to protect the body of the fish from the razor sharp teeth of other predator fish. When making this cut you are cutting down into the scales. The first step in filleting any fish is generally the cut behind the gill. Why do conventional fillet knives get dull so fast?. I accept Paypal & US Postal Money Orders. So is the back front portion used to cut under the front gills.
The one I am selling is exactly like the one in the picture except it has a red & black handle. I have used the other on HUNDREDS of fish. For what ever reason I purchased two and never touched one. Up for sale I have a Brand New Handmade Leech Lake Fillet Knife.
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