The last day at Mansard Island on Kentucy Lake Filleting crappie my knife broke at the handle.  I now need another knife.  Can you guys give me suggestions on another knife to buy?  I do not want a electric.  I watch many men using them and they leave more meat on the carcass.  Just need a good long blade flillet knife.  

An electric one. It takes some practice but I can get more meat off the fish with one than a regular knife. It's the same trick as a regular one. Go Slow.

Best fillet knife?  A sharp one. ;D

I like the wood handled Rapala knives.  While I don't fillet that many fish, I do use them quite often when boning out deer at camp.

Always at least one in my tackle bag, backpack, and camper.

Twenty-five yeras ago my wife gave me a Shrade "Uncle Henry" for Christmas and I still use it on walleye. It holds an edge for a long time, and like Burley, I've boned out deer and many other animals with it. Even my hunting knives are Shrade, I stick with success.

Falcon

Black & Decker electric fillet knife, Wal/Mart for under $20.00  

For non electric I prefer the wood handled Rapala.  Mine is over 20 years old.  However, my favorite kinfe is a cordless electric which I got for Christmas 3 years ago.  It is about as good as the Rapala and a whole lot faster.

My guess is that those who leave a lot of meat on the carcass with an electric knife would leave even more with a standard filet knife. I use both with the same results but the electric is much faster for me.

My old knife was a Rapala.  It did keep a sharp edge.  I had the large one.  I want one with a longer blade.   I find when I remove the skin off the fillet the tip of my knife curls up a little.  It might be I'm pressing to hard.  I'm all about getting all the meat I can.  No waste!

Besides catching crappie we caught alot of red ears and blue gills.  Some of the old timers brought a fish skinner.  Rolled the skin off slick!  That was the best way to save alot of meat.  Remove the head, top fin and bottom fin.  Remove the guts and skinned it. All was left was the backbone.  After deep frying the bones pulled out in one piece.  Lot more meat and great flavor!

What the Pros use, Forschner by Victorinox of Switzerland. If you can find a used old one with a wood handle all the better. You won't find an electric knife in a fish house.