What Kind of Steel is in a Rapala Fillet Knife? The Ultimate Guide for Anglers

Hey there fishing buddy! If you‘re an avid angler like me, having a reliable fillet knife is beyond essential. I never head out on the water without my trusty fillet knife by my side.

Over the years, I‘ve come to swear by Rapala fillet knives. Their thin, flexible, razor-sharp stainless steel blades make filleting a breeze. But what exactly makes Rapala fillet knives so special?

In this guide, I‘ll walk you through everything you need to know about the steel used in Rapala fillet knives. I‘ll also share proper techniques for caring for and sharpening your Rapala knife.

So grab your favorite fishing hat and let‘s get started!

An Overview of Rapala Fillet Knives

In case you aren‘t familiar with them, here‘s a quick rundown of Rapala fillet knives.

Rapala is a Finnish company best known for their fishing lures. But they also produce an amazing line of fishing knives. Rapala uses high-grade Swedish stainless steel to create flexible yet durable fillet knife blades.

Some stand-out features of Rapala fillet knives:

• Ultra-sharp blades perfect for slicing through flesh and around bones
• Thin profile blades around 0.9mm to 1.5mm thick
• Flexible blades that move with the contours of the fish
• Various blade lengths from 5" to 9"
• Swedish stainless steel construction
• Easy to grip birchwood handles
• Protective sheaths included for safe storage

Rapala hand-sharpens each knife and rigorously tests them before shipping. Their knives work equally well in freshwater and saltwater.

Why the Blade Steel Matters in a Fillet Knife

The type of steel used in a fillet knife hugely impacts its performance.

Unlike a standard kitchen knife, a fillet knife needs to hold an extremely sharp edge and maintain that sharpness through repeated use. The thin blade also needs high corrosion resistance when exposed to water, blood, and guts.

Harder steel allows for a sharper edge. Stainless steel resists corrosion. The trick is finding the optimal blend of these two qualities.

Rapala uses a slightly softer stainless steel than some brands. This contributes to the flexible properties of the blade while still providing excellent edge retention. It‘s this perfect balance that makes Rapala knives top performers!

Swedish Stainless Steel – The Secret Ingredient

So what exactly is the "Swedish stainless steel" used in Rapala fillet knives?

The steel contains about 12-14% chromium, a metal that provides stellar corrosion resistance. It originates from Sweden (hence the name "Swedish" steel).

Rapala doesn‘t share the exact specifications of the steel they use. But from my experience, it has fantastic traits for a fillet blade:

• Corrosion resistant – Stands up to water, blood, and fish guts without rusting
• Hardness – Hardened to 54-56 on the Rockwell scale. Hard enough for sharpness yet flexible.
• Carbon content – Around 0.5-0.6% carbon enables a super fine, sharp edge
• Edge retention – Holds its razor sharp edge through tons of use
• Flexibility – Softer hardness makes the blade flexible instead of brittle

It took years of research for Rapala to perfect this steel formula. And it really shows in the exceptional performance of these knives!

How to Actually Pronounce “Rapala”

This is random, but thought it might help to quickly cover how to properly pronounce Rapala.

Rapala is a Finnish company, so their name follows Finnish pronunciation rules:

• Rah (rhymes with "spa")
• Pah (rhymes with "ma")
• Lah (rhymes with "fa")

So phonetically, say it “rah-PAH-lah.” Don’t embarrass yourself like I did the first time I ordered a Rapala knife!

Pay Attention to the Sharpening Angle!

Sharpening your Rapala knife properly is key to keeping it shaving sharp. Pay close attention to the sharpening angle.

Rapala fillet knives have a 15° angle per side, equaling a total sharpening angle of 30°.

When you sharpen, make sure you replicate this 30° total angle. This maintains the original edge bevels and geometry. Most sharpening systems have angle guides to help you out.

If your sharpening angle is too steep (under 15° per side) it creates a fragile edge. Too shallow of an angle weakens the edge.

Stick to 30° and your Rapala will keep its surgical slicing abilities fish after fish! I like to use a Sharpton ceramic whetstone for maintenance sharpening.

Handling Everything From Panfish To Saltwater Monsters

One great thing about Rapala fillet knives is they come in a range of blade lengths to handle everything from dainty panfish to giant saltwater fish.

Here’s a breakdown of the different size options:

• 5 inch – Perfect for smaller fish like crappie and perch. Easiest to control.

• 6 inch – Ideal all-around size for most freshwater fish. My personal favorite length.

• 7 inch – Allows you to easily fillet larger fish like walleye and trout.

• 8 inch – Extra length lets you gracefully fillet hefty salmon. Very flexible blade.

• 9 inch – Maximum length for giant tuna or swordfish. Extremely flexible blade.

I prefer the maneuverability of the 6 inch size for everyday use. But the 8 or 9 inch blades are great when hitting the saltwater to fillet large fish like mahi mahi.

Think about what size fish you target most when choosing your Rapala fillet knife. Or just get a couple different lengths like me!

Rapala Knives Do Way More Than Just Fillet Fish

When I first got my Rapala knife I assumed I’d only use it for slicing fish fillets off the bone. But I quickly found myself using it for all kinds of cutting tasks:

• Skinning fish – The flexible blade lets you easily remove skin as well as fillet.

• Trimming meat – Effortlessly trim fat, tendons and discolored bits off meat.

• Slicing cooked fish – Cuts beautifully portioned slices of cooked fish.

• Food prep – Chops vegetables, fruits, herbs, and more like a champ.

• Detail work – I use mine when making squid bait and other finesse cutting tasks.

The razor-sharp blade and ergonomic handle make a Rapala a phenomenally versatile cutting tool on and off the water. I rarely need another knife.

Caring for Your Rapala Knife the Right Way

Rapala knives can last for many years if properly maintained. Here are my tips for keeping yours in flawless filleting condition:

• Always sheath it – Use the included sheath whenever the knife isn‘t in immediate use. Protects the fragile edge.

• Hand wash gently – Clean the blade carefully by hand after each trip. Avoid the dishwasher.

• Fully dry blade – Ensure no moisture remains before storing to prevent corrosion.

• Hone frequently – Use a honing steel often to keep the edge aligned between full sharpenings.

• Sharpen when needed – When honing no longer works, sharpen back to razor status with a quality whetstone or electric sharpener. I use the Chef’s Choice 120.

• Prevent damage – Sheaths and knife blocks protect against dings, chips, and other damage that require professional repair.

Treat your Rapala well and it will be your filleting buddy for life! I have Rapala knives that have been passed down and used for over 20 years.

Getting the Right Sheath for Your Rapala Knife

Every Rapala fillet knife comes with a protective sheath included. You can choose either a leather or plastic sheath.

Here‘s how the two sheath types compare:

Leather Sheaths

• Made from genuine leather
• Softer construction conforms comfortably to blade
• Snap fastener secures the knife in place
• Built-in belt loop for easy carrying

Plastic Sheaths

• Molded from tough black plastic
• Holds shape over time
• Tight friction fit keeps knife locked in
• Belt clip attaches securely to belt or bag

I prefer the soft leather sheath – I just like the feel. But both types fully encase the blade safely. Choose whichever you like best!

Should You Put a Rapala Knife in the Dishwasher?

While it may be tempting after a messy cleaning session, I‘d strongly advise against putting your Rapala knife in the dishwasher.

The harsh heat, chemicals, and turbulence of the dishwasher can gradually damage the blade. Repeated dishwashing will shorten its lifespan.

Instead, gently hand wash the blade using mild dish soap and warm water. Make sure to thoroughly dry it with a soft cloth before storing. This preserves both the cosmetic appearance and optimal performance.

The dishwasher‘s detergent can react negatively with the stainless steel alloy and lead to corrosion over time. It can also progressively dull the factory-sharpened edge.

Stick to gentle hand washing. Your knife (and catch!) will thank you in the long run.

Best Sharpeners for Maintaining Your Rapala‘s Surgical Sharpness

Maintaining the incredibly sharp factory edge on a Rapala takes the right sharpening tools. Here are my picks for keeping your knife shaving sharp:

Whetstones – Also called sharpening stones, whetstones are rectangular blocks made from materials like novaculite or aluminum oxide. I like to use a two-sided 400/1000 grit whetstone for major sharpening jobs. Takes practice but puts on an amazing edge.

Electric sharpeners – Electric sharpeners use grinding wheels to reshape the edge automatically. I use the Chef‘sChoice 120 model. Easy to use and makes quick work of restoring the edge.

Honing steels – Honing steels don‘t remove metal – they just realign the edge between full sharpenings. I use a 12" ceramic honing rod multiple times per week to maintain sharpness.

Invest in a decent electric sharpener along with a honing steel. Or get fancy with a whetstone if you want a serious edge. Either way, keeping your knife professionally sharp makes all the difference.

Manual vs Electric Fillet Knives – Which is Better?

Electric fillet knives use a motorized reciprocating blade to speed up filleting. But are they better than normal manual knifes?

Here‘s how the two compare:

Rapala Fillet Knife

• More control and precision
• Quieter operation
• No batteries or chargers needed
• Thinner and more flexible blade

Electric Fillet Knife

• Much faster at removing fillets
• Less hand fatigue after long cleaning sessions
• Easier blade changes
• Requires batteries or outlet

For most anglers cleaning their daily catch, a standard fillet knife like the Rapala is best.

Electric fillet knives shine when you need to clean large volumes of fish quickly, like on a charter boat.

As an avid angler, I think owning one of each is ideal. Use the Rapala for careful filleting after a typical day out fishing. Break out the electric model when you and your buddies really hit the jackpot!

Answers to Common Rapala Fillet Knife Questions

Over the years I‘ve gotten tons of questions from fellow anglers about Rapala fillet knives. Here are quick answers to some of the most common ones:

How should I store my Rapala knife?

• Keep it sheathed or placed in a dedicated knife block or magnetic strip. Never just toss it loose in a drawer!

How can I tell when my Rapala is dull?

• A dull Rapala requires extra cutting effort and tears the meat rather than slicing cleanly. Time to sharpen!

Should I get a Rapala with a granton edge?

• Granton edges have divots that reduce friction and sticking. They‘re more useful on slicing knives than fillet knives.

What should I clean my Rapala with after filleting?

• Gently wash by hand with mild dish soap and running water. Avoid harsh chemicals that could damage the surface.

Do I need to oil the blade when storing it?

• Nope! Just fully dry the blade and it‘s ready for safe storage without any coating needed.

I hope this guide has helped explain exactly what makes Rapala fillet knives such a special tool for anglers. Let me know if you have any other filleting knife questions! Tight lines, friends!