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Kershaw Clearwater Fillet Knife w/ 7" Stainless Steel Blade EXPIRED

$4.90
$19.98
+ Free Store Pickup
+26 Deal Score
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Cabela's has Kershaw Clearwater Fillet Knife w/ 7" Stainless Steel Blade (Black) on sale for $4.88. Select free store pickup where available otherwise shipping is free on $50+ orders. Thanks SmokeyBearVII

Note: Availability for pickup may vary. Currently on backorder and estimated to ship in 1-2 weeks.
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Original Post

Written by
Edited April 15, 2019 at 01:58 PM by
I realize shipping may kill this for many folks. Either buy 10-11 of them (easter basket stuffers for the whole clan) to get free shipping, or add other items you've been eyeballing, or ship to your closest store.

For now says backorderable. (*which kills the easter bunny idea)

*No Easter bunnies were harmed in the posting of this deal.

https://www.cabelas.com/product/K...s?slotId=0
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$4.90
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Joined Jan 2016 L2: Beginner
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Joined Nov 2014
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#3
Dead already? Backordered online and out of stock in store closest in Christiana Mall DE
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#4
An old fisherman I knew swore by high carbon steel blades. He said you cannot keep the edge sharp enough on stainless. Of course he was always fighting off rust.

Anyone have any input on this high carbon versus stainless?
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#5
Wonder if same price at bass pro shop
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#6
Does it go limp if you try to fillet a saltwater fish with it?
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Joined Feb 2014
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#7
Quote from drunk
:
Does it go limp if you try to fillet a saltwater fish with it?
I was wondering where you might catch a clear water fish, and it made me think of a Caribbean island...
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#8
Quote from BrynDN
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I was wondering where you might catch a clear water fish, and it made me think of a Caribbean island...
maybe a river or a lake?
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#9
Quote from tommyy2
:
An old fisherman I knew swore by high carbon steel blades. He said you cannot keep the edge sharp enough on stainless. Of course he was always fighting off rust.

Anyone have any input on this high carbon versus stainless?
supposely high carbon is sharper and stronger but more prone to rust if you don't keep it dry.

Stainless doesn't rust and easier to maintain.

think of it like cast iron vs regular steel in terms of frying pan.
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#10
Quote from tommyy2
:
An old fisherman I knew swore by high carbon steel blades. He said you cannot keep the edge sharp enough on stainless. Of course he was always fighting off rust.

Anyone have any input on this high carbon versus stainless?
I have a set of Victorinox fillet knives that I got on clearance from West Marine. They're stainless, and I keep them razor sharp. I wouldn't ever want to bother with the amount of rust carbon steel would bring in a saltwater environment. I deal with it on some tools, but at least those I can have some rust on and douse in WD40. I'm not doing that to knives that are touching food.
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#11
Quote from geniv
:
supposely high carbon is sharper and stronger but more prone to rust if you don't keep it dry.

Stainless doesn't rust and easier to maintain.

think of it like cast iron vs regular steel in terms of frying pan.
Kershaw® Clearwater Fillet Knife
- 420J2 high-carbon stainless steel blade

The 420j2 stainless steel is a popular choice for knife manufacturers. 420j2 stainless steel contains medium quality carbon content. It has good corrosion resistance in salt-free atmospheres and in most industrial environments. It is resistant to many chemicals and household cleaners; and, it is also a more durable steel compared to the 440 grades.
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#12
Quote from Giantcrazy
:
I have a set of Victorinox fillet knives that I got on clearance from West Marine. They're stainless, and I keep them razor sharp. I wouldn't ever want to bother with the amount of rust carbon steel would bring in a saltwater environment. I deal with it on some tools, but at least those I can have some rust on and douse in WD40. I'm not doing that to knives that are touching food.
I'm in the food industry and keep mineral oil around (actually we keep a 55 gallon drum of it and we just fill up mason jars or plastic spray bottles with it.... ) and dip or spray it. Meets usda approval and does a great job....
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#13
Quote from CowboyF
:
maybe a river or a lake?
Generally these bodies of water are fresh water, but wouldn't classify them as clear Smilie
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#14
Quote from tommyy2
:
An old fisherman I knew swore by high carbon steel blades. He said you cannot keep the edge sharp enough on stainless. Of course he was always fighting off rust.

Anyone have any input on this high carbon versus stainless?
Stainless is perfectly serviceable for day to day use. It will however lose its edge quicker. However it's not deathly difficult to sharpen and maintain. I'd say this is good for heavy use. Carbon steel, while being prone to rust and tarnish will keep an edge a lot longer. The edge you get will also be scary sharp. This knife does however require significant care. Similar to owning a carbon steel or cast iron pan. You gotta love it, and it will love you back
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#15
Horrible Shipping. Purchased April 13, delivered May 2.
For the $5.00 shipping USPS would have delivered in 2 days.
Not likely to be a repeat customer.
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