Throughout the course of the fishing season, a wide variety of fish end up on our fillet table at On The Water. We first sharpen our knives during the spring blackfish season, before scup and black sea bass open, and those find their way to the cutting board. Next up is summertime fluke, then tuna, bonito, perhaps a tilefish or two, and once in a while, a striped bass. We end the season as we began, with blackfish, or maybe a few cod if we’re lucky.
Just like we wouldn’t use the same recipe to prepare all these species (although frying might work), we don’t use the same blade to process them. We need a longer, flexible blade to fillet the fluke, a short, but still flexible blade for the sea bass and scup, and a stout blade to carve up the stripers, tuna, and tog.
This makes the Quik-Change II Interchangeable Cutlery System an indispensable tool. The internal locking mechanism on these knives allows us to seamlessly change blades, which is especially useful when processing a mixed bag of fish. The Talon handle can fit any style Talon Blade, from the 9-inch for fluke to the 5-inch for scup. There are serrated blades for cutting bait, and even blades for hunting season, all easily interchangeable on the same Talon handle.
All Havalon blades are made from AUS-8 stainless steel, and are sharpened to a surgical edge. The handle features a textured grip for sure handling, and the internal locking mechanism secures every blade in place without sacrificing cutting area. Changing out the blades is as easy as pressing a button, and to make sure everything stays clean, the handle’s back panel can be removed for easy cleaning.
To kick off your set, check out the Talon Fish Pack. It comes with the Talon handle, four blades, and a rugged nylon roll pack, with extra slots for when you add to your set. It easily stores in the boat or kitchen, or wherever you keep your knives between afternoons at the fillet table.