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Eating Wild
Hosted by three hunting and fishing buddies with a lifetime of culinary experience between them, Outdoor Journal Radio's Eating Wild podcast brings folks from all walks of life to the boat, tree stand, and kitchen to tell the stories and answer the questions around the pursuit and preparation of wild fish and game.
Eating Wild
Episode 59: Fillet Knifes with Kakushin
Prepare to be hooked on our latest episode of the Eating Wild Podcast! You're about to learn how a fishing trip with Christopher "Showtime" Johnston turned into an exhilarating test for our new Eating Wild fillet knife prototype. His tales of unexpected fish behaviors and impressive catches are just the beginning; you'll get a front-row seat to hear his father’s glowing review of this incredible tool. Plus, we tease our upcoming interview with Mike from Kakushin, the mastermind behind these game-changing knives.
We're thrilled to introduce Mike from Kakush, the genius designer behind the Eating Wild Fillet Knife. Mike walks us through the intricacies of the Angler Pro model, crafted from semi-flexible German steel and designed to handle a variety of fish. Listen in as we share testimonials from seasoned anglers like Taro Morotta, who praise the knife’s razor-sharp edge and unmatched flexibility. We dive deep into the world of fillet knives, offering tips on how to choose and maintain them for peak performance.
Sharpen your skills with our comprehensive guide to knife sharpening techniques. Whether you’re a novice or a pro, you’ll appreciate our insights on using water stones and maintaining a consistent angle for that perfect edge. We explore different types of sharpening stones and their benefits, setting you up for success on your next fishing adventure. Finally, don’t miss our exciting promotions and Instagram giveaway featuring the Angling Pro and Eco models, and a heartfelt thank you to Mike from Kakushkin Knives for making it all possible. Stay tuned for more thrilling episodes filled with fishing stories, expert advice, and plenty of camaraderie.
Follow Eating Wild on Instagram! To reach out to the boys, drop us a line at eatingwild@odjradio.com
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Speaker 5:Hi everybody. I'm Angelo Viola and I'm Pete Bowman. Now you might know us as the hosts of Canada's favorite fishing show, but now we're hosting a podcast. That's right. Every Thursday, ange and I will be right here in your ears bringing you a brand new episode of Outdoor Journal Radio. Now, what are we going to talk about for two hours every week? Well, you know there's going to be a lot of fishing.
Speaker 3:I knew exactly where those fish were going to be and how to catch them, and they were easy to catch.
Speaker 5:Yeah, but it's not just a fishing show. We're going to be talking to people from all facets of the outdoors, from athletes, All the other guys would go golfing Me, and Garton Turk and all the Russians would go fishing.
Speaker 4:To scientists, but now that we're reforesting and letting things breathe, it's the perfect transmission environment for life.
Speaker 3:To chefs If any game isn't cooked properly, marinated, you will taste it.
Speaker 5:And whoever else will pick up the phone Wherever you are. Outdoor Journal Radio seeks to answer the questions and tell the stories of all those who enjoy being outside. Find us on Spotify, apple Podcasts or wherever you get your podcasts.
Speaker 3:Welcome. Welcome to another episode of the Eating Wild podcast. I am your host, antonio Smash Malecka, joined by my co-host in studio, christopher Showtime. Jansen, he's here folks, he's here with me. Live from the studio. Siege how you doing today, buddy.
Speaker 2:Man, the grass is green on the other side. Look at this studio. The studio is nice, isn't it? Oh my God, yeah.
Speaker 3:Well, this is probably one of the first times that we get to sit next to each other in the studio yes, and drop an episode here. And we got a beauty lined up today. Folks, do we ever First of all, siege? You just got back from your trip? Yes, I know we're going to be talking about our eating wild fillet knives that we're going to be dropping. Today we got Mike from Kukushkin who's in the green room waiting to come, and we talked about this on our last episode that we will be dropping the news about the eating wild fillet knives, where you can get them, how you can get them. Again, we got limited inventory, but siege you. Uh, you took one of these fillet knives with you on your trip. Oh, one of the prototypes and uh, you were popping you were popping, I was popping.
Speaker 2:It was a great trip, brother, and it's it's. I always want to stay longer. You know, some of those trips you go you're like I can't wait to get back home, not this one, but I wanted to stay for another week. But yeah, I popped, I popped, but my old man would use the knives. And man, they are art I believe it, man.
Speaker 3:It looks like you got a couple walters on the stringer yeah, a couple walters, we got some good size.
Speaker 2:You know what was really weird with this trip tone? It was opposite. I've been fishing this lake all my life and the largemouth weren't with the lily pads they were on the rocks Right. But the smallmouths were in with the lily pads and the walters were in with them. I was catching walters next to lilies. If you can believe it or not, that's weird.
Speaker 3:And you mentioned. We have a group text going on with Bo Rod. Yeah, mr Pete Bowman, and you mentioned it in our well. First of all, you dropped a picture of you holding a nickel.
Speaker 2:I did get a nickel. I got a nice large mouth, first five pounder of the year. That's very exciting, right. And then I lost a really good small mouth. I don't really want to go into detail with that one so much. But yeah, and some great. This lake, those small northern lakes if any of our listeners know they're just gold mines, man, you can just put down your rod and be. I'm going to go for largeys, I'm going to go for smallys, I'm going to go for walters, and all the fish are just they hit different.
Speaker 3:Right and again the pattern was different. Pattern was different. You mentioned that to Bullrod and he responded even though they're out filming the Fish in Canada show right now, he sent us a picture of his nickel right after yes. And he asked you what did you catch that on? And that sparked the whole conversation. And then you mentioned exactly what you just said. You know you're finding them. It was weird.
Speaker 2:It was just a weird time. It was a weird time and it just shows you, like I said earlier, as much as you think you know about fishing, it can change and you just gotta adapt. You gotta adapt with the change and keep firing those lures and then and then, next thing you know pop fest pop fest, yeah, and you got him and you, uh, you got to get that knife in your father's hand yes and uh, let's talk about that.
Speaker 3:What was his reaction? The initial reaction when he used the eating wild fillet knife.
Speaker 2:So it was. What is that expression? To kill a bird with one stone, Two birds with one stone.
Speaker 4:Two birds with one stone, yeah.
Speaker 2:So it was his father's day present as well.
Speaker 6:There you go. Yes, a little bit late, but he appreciated it.
Speaker 2:I haven't seen him for a while, so I gave him that beautiful fillet knife from Mike and he, right out of the package Like I mean the packaging in it too is gorgeous.
Speaker 3:It's gorgeous, comes with a beautiful cover. He always sends you a nice cover for it, kakushkin, it's got the Eating Wild logo on it.
Speaker 2:Yes.
Speaker 3:And I believe you took the Eco model, which is the bigger model. We have the two models. There's the angler pro, which is a bit smaller yes, more you know, I would say maybe for your pan fish, smaller sort of size fish and then you have the eco model which is a little bit bigger. My opinion is the best all-around fillet knife I've ever used. But I'm gonna ask mike like I know mike's waiting to jump on and he's busy you know the difference between the two, how they were made. What kind of steel did he use? What inspired us to sort of get into this design with Mike the handle? And you know I'm glad your pops, who's cleaned a lot of Walters in his career oh, he has. He has Gave us the full approval on it.
Speaker 2:Yeah, and you can actually see the clip probably on Instagram. It has going out to get the Walters and then he cleans them up and then the final dish how he cooked it up is beautiful.
Speaker 3:Amazing. Well, listen, let's not keep Mike waiting long in the green room. Let's dive right into it. Let's do it. And you know we're going to have this interview with Mike and once we get off with Mike Siege going to have this interview with mike. And once we uh, once we get off with mike siege, I want to ask you a few questions about how people can um get their hands on the eating wild fillet knives and? Um, you know I'm excited to drop the news and um, you know we've been waiting a long time to do this. It's been a long time. And also, uh, touch base on the end of the month, the uh traeger giveaway we've been uh talking about. If you haven't got onto the Fish and Canada website yet, to put your name in there, enter, listen to the codes during every episode for the last month to get yourselves 100 free entries in, and hopefully, we got a winner. We're going to announce very shortly for that and you know it's an exciting time.
Speaker 2:It's an exciting time for the Wild Podcast, ej, it is and it's. What are we? A year and what A year, and a few episodes, yes. So I can't wait to 10-year. Well, let's.
Speaker 3:I'm jumping ahead. You know me, I'm always looking ahead. Let's welcome Mike into the episode. We'll be right back. After these very, very short messages, folks, on the other side of this, we'll be dropping the interview with Mike. Stay tuned, folks, it's going to be a great one.
Speaker 8:As the world gets louder and louder, the lessons of our natural world become harder and harder to hear, but they are still available to those who know where to listen. I'm Jerry Ouellette and I was honoured to serve as Ontario's Minister of Natural Resources. However, my journey into the woods didn't come from politics. Rather, it came from my time in the bush and a mushroom. In 2015, I was introduced to the birch-hungry fungus known as chaga, a tree conch with centuries of medicinal use by Indigenous peoples all over the globe.
Speaker 8:After nearly a decade of harvest use, testimonials and research, my skepticism has faded to obsession and I now spend my life dedicated to improving the lives of others through natural means. But that's not what the show is about. My pursuit of the strange mushroom and my passion for the outdoors has brought me to the places and around the people that are shaped by our natural world. On Outdoor Journal Radio's Under the Canopy podcast, I'm going to take you along with me to see the places, meet the people. That will help you find your outdoor passion and help you live a life close to nature and under the canopy. Find Under the Canopy now on Spotify, apple Podcasts or wherever else you get your podcasts or wherever else you get your podcasts.
Speaker 7:How did a small-town sheet metal mechanic come to build one of Canada's most iconic fishing lodges? I'm your host, steve Nitzwicky, and you'll find out about that and a whole lot more on the Outdoor Journal Radio Network's newest podcast, diaries of a Lodge Owner. But this podcast will be more than that. Every week on Diaries of a Lodge Owner, I'm going to introduce you to a ton of great people, share their stories of our trials, tribulations and inspirations, learn and have plenty of laughs along the way.
Speaker 5:Meanwhile we're sitting there bobbing along trying to figure out how to catch a bass and we both decided one day we were going to be on television doing a fishing show.
Speaker 7:My hands get sore a little bit when I'm reeling in all those bass in the summertime, but that's might be for more fishing than it was punching you so confidently you said hey, pat, have you ever eaten a drum? Find Diaries of a Lodge Owner now on Spotify, apple Podcasts or wherever you get your podcast.
Speaker 3:And welcome back to the Eating Wild podcast. Smash Malecka here and we are finally joined by the designer yes, folks, the designer of the Eating Wild Filet fillet knife. We've been talking about this knife for many, many episodes. Our dms have been blowing up. I know siege, he's been uh saying, smash, we got to get these knives to our customers. They want them. I said I am not dropping these knives in people's laps until we get mike from kakush on. Everyone knows who he is. We've been talking about his knives. You know he's been gracious to take some time with his busy schedule to sit down and talk to us today about these knives. And first of all, mike, thank you for taking the time of sitting with us today in the Eating Wild podcast.
Speaker 4:Thanks for another invite.
Speaker 3:Yeah, listen, man, there's so much we got to dive into about the knives. So there are two models, okay, there's two models that Mike has designed for the, and these are Eating Wild. Eating Wild it's a collaboration because Mike, as everyone knows, with the Kakushi knives if you haven't checked out his website yet or his shop this guy makes the best, most beautiful knives. In my opinion I've mentioned it before all my staff has been using mike's knives for years, myself included, um, but let's, let's dive into these knives. Mike, we've been talking about it for, I'd say, close to a year now, and, uh, yeah, and and let's start with the angler pro, because, um, that was the first knife we started talking about.
Speaker 4:We did. Yeah, yeah, we talked about that almost a year ago and the Angler Pro was the one that we started off with. It was the you know, I'll consider it that way the factory model, factory-made model that will meet most expectations. Um, smaller, shorter blade, I'll say, compared to most filet knives, amazing case that it simply clips into it. Kid x case made out of solid plastic. Um semi-flexible blade made from imported German steel. So it's the great. I'll consider it still affordable. Amazing filet knife for most people. You know I like it. So for people that do that, that eat a lot of, let's say, walleye or bass or trout, it's an amazing knife for that. So the goal was to have the Angler Pro in a certain budget but to still have a great flexibility and also great feel.
Speaker 3:Right.
Speaker 4:So yeah.
Speaker 3:I would say, when you sent me the prototype, when you first, when they first arrived, and you said you emailed me, said you're sending me the prototype along with the whole sharpening kit that I got from you, which is I'm still learning man I got to talk to you about that after but the water sharpening man's, it's, it's, it's rewarding if you do it properly. I would say it that way. You know, I'm always used to using my wand and and I got the ceramic wand from you and we'll dive into that later because I know you're a specialist when it comes to sharpening knives as well, just looking at your instagram, um but but the one thing I would say that stuck out to me with this when you sent me the Angler Pro is one it was sharp as absolute, like it was razor sharp. I've used many, many, many fillet knives. I have many fillet knives, but you mentioned walleye, you mentioned trout. Panfish I would say is pretty good. The first fish I cleaned with it was a crappie, and the thing that I really liked about it was that flex where it wasn't super, super flexible, I was able to get through. As you know, crappie it's a rounder fish. I was able to go up top and go right over that dorsal fin really really firmly. To go up top and go right over that dorsal fin really really firmly and with it being razor sharp as it was um, my god it was. It was incredible.
Speaker 3:And I will say another thing is I let a guy named taro marotta I'm sure people know who taro is and he was with us, we were fishing together and, uh, he looked at me cutting the crappie and he's like you're a chef, that's how you clean your fish. Now, taro's probably cleaned a million crappie and walleye in his his career fishing, but when he put his hand on that knife and he was and he started cleaning the crab this is how I do it, this is how you're supposed to do and he was like wow, he's like this knife is insane and it was so amazing. And that's when I I said to you this is it, this is the, this is the knife that the eating wild, you know, listeners and myself, as a chef, have to have in our tackle box. Because you mentioned it. It might be a little bit more, um, but you know, even looking at a guy like Taro, um, who's, like I said, has cleaned a million fish in his career, he was right away surprised on how good and how durable it really was.
Speaker 3:Now, is that because of the steel, would you say, or is it like you got to just give me a little bit of knowledge here Because, like again, I've used so many different filleted knives? What makes this one so strong? Like cutting through that even, like like it was just ripping through it, like nothing?
Speaker 4:So here's. The thing is that when we started designing them, there was a lot of prototypes done, and it's always difficult to try to balance between sharpness, flexibility, durability. If we want it sharper, for an example, we have to go with higher carbon content. If we go with higher carbon content, the knife will end up rusting on the water or it will flex but won't flex back. So it's been a struggle to try to find that medium balance. German steel has been known for years and years. You know everyone uses German steels on so many different um filet knives.
Speaker 4:So we didn't necessarily not filet knife but on any type of knife. So we didn't necessarily re um, redesign the actual steel type for this one. I'll talk about the second um model right after. But for this one we use German steel. That is quite known. It's something that's easy to get. But the way that the knife has been actually shaped and designed has been shaped more into a um, more into like a kitchen knife shape. So instead of having like a sharpness degree of about 25 degree, we have it way more aggressive Right. That steel can hold it way more aggressive. A bit of the downfall with that and it's not necessarily a downfall, but we mentioned it in the little guide People that want to chop the head off of a large fish, like you catch a 30 pound salmon and you just want to rip through the head with that small knife I wouldn't recommend it because it might be a bit more brittle for that application.
Speaker 4:But for the other type of fish that edge that was designed onto the knife is just perfect. So we played a lot on on the, on the geometry, if I can say, of the actual edge, to make it perform like that and to have also that flex that you talked about the flex is. It's difficult to please everyone in the flex right, because some people love super flexible, some people love uh stiff, some people like it semi-flex. This one is like you said, it's kind of in the between, it's in the middle.
Speaker 4:Most people so far have been enjoying it.
Speaker 3:Well, I used it. I know we're going to talk about the Eco model soon, but I just just going back on the Angler Pro, I actually cleaned a strip loin with it and I had Chef Craig Baxter with me and I showed him the knife and I said you know, here's the prototype that Mike were thinking of doing the collab with the Eating Wild fillet knife. And he looked at it. He goes I could use this as a boning knife and it was because of that flex. And he cleaned that strip loin. It was a one by one full strip and if anyone, you know, trying to visualize what it like one by one means like the cap is about an inch, so you got about an inch of fat was seeing you on top of the top of the loin and he literally was like you can, you can butcher, you know, small birds with this you can. You can even take apart pheasants or partridge or grouse or anything like that with that knife, because it has a little bit of body to it.
Speaker 3:Now, um, you know, moving on to the bigger and and and I'm excited about this one because you know we didn't really talk much about it, it was more the the angler pro at the time when we first started talking. But this eco model, when you sent me this prototype, I was absolutely floored because one I like the length. Again, you talked about having bigger knives, bigger fish, um, and not to say that you can't clean a smaller fish with this knife. For me, I, I personally, in the kitchen while I'm cleaning you know, let's use salmon as an example this knife, you hit it with this one. This to me is um, if you, if you want an all-purpose sort of fillet knife, slash, cleaning, even soft meats and stuff with it, to me, the eco model, let's talk about that. That knife, um is the number one choice in my opinion. That's just my opinion yeah.
Speaker 4:So the the eco model. You know, we Basically this is the feedback from most people is that this model is actually handmade. So here's the big difference between the two models the Angler Pro will be a factory-made knife and the Echo model will be basically a handmade knife. Some people are going to say, oh well, factory-made it's not good, Handmade it's good. There are differences, there are advantages, there are disadvantages to both of them. Without getting too complex, you know, factory made knives will have a lot of consistency in them.
Speaker 4:Handmade knives will definitely have some added benefits but as well, since it's fully handmade, there is also a bit of inconsistency in the steel, in the finishing of the handles, in the lengths. Sometimes it's not going to be a model that's going to be perfectly 210 millimeter, One of them might be 106 millimeter, the other one is 213 millimeter of blade. Compared to factory made, they will always be spot on. That said, the Echo model is one that we have used a Swedish steel that is called Sandvik, Sandvik anyone can research it. There are different types of Sandviks.
Speaker 4:We grabbed that Sandvik and we boosted the carbon content. We boosted the hell out of the carbon content, if I can say. Disadvantage of that, the first batches that we got I talked about it a bit earlier they were flexing, never flexing back, they were staying bent. My goal with that is to boost the carbon content, get them so sharp, so hard, that they're going to last forever. Disadvantage with that is that they would not flex properly, and that's why we have gone through eight different samples before getting this one spot on. It's playing with the steel type and making it as much carbon content so that it takes a crazy edge, holds a crazy edge.
Speaker 4:Then add a certain amount of chromium in it so that it does not rust on you in the boat, and then play with the thinness, thickness geometry to make it that it flexes perfectly. So that one was a struggle to get done but a bit more expensive, expensive, but I'm so happy with the result if someone does have the budget for that one. Like you said, it's a bit longer. It's a tank to work with, not saying that the angler pro is not good. The angler pro is simply amazing. We just have to differentiate them. A bit.
Speaker 3:Yeah, you know what the angler pro I like I said when you sent me that knife and craig and I were using it for the first time. I got it and and you know they're both incredible knives. You know, if you're you know you are a fisherman, mike, we've talked about this before. You fish a lot. If you're an average fisherman, with your opinion, I know you have the knowledge behind you when it comes to knives and you can be, you know, a little bit more technical when you are choosing your knives and how you precision cut and stuff like this. But if you're an average fisherman but this average fisherman likes to consume what they catch, so they go to Lake Ontario, they like to catch a few salmon, they'll clean.
Speaker 3:What would you say in your opinion? Again, the equal model you mentioned. Yes, it's going to be a little bit more expensive and we'll talk about the pricing later in the episode. But, um, for me, mike, I would say even as an ang uh, an angler, I don't fish a lot, I don't fish enough. I should say I fish a lot, I don't fish enough to me having one tool in my box that I can rely on. That. You know, you mentioned the rust control and being sharp as hell, and how much work you put in this. What knife are you keeping in your tackle box Even though this is Mike from Gagushkin and knows everything about these knives inside and out? But you're a fisherman man, you fish and we talked about this before. What would you say to our listeners? You know, are you going to spend a bit more dough, or are you going to spend a little bit less dough but still get an awesome knife? You know what I mean. It's hard, it's a hard thing to choose.
Speaker 4:It's a very tough question, yeah, very tough question. Here's how I kind of see it. So I do have the Angler Pro at the cottage, and the reason why is because the cottage is stocked with lake trout and the lake trouts are usually small. They're around up to four pounds. I'll say that's a big lake trout for that lake.
Speaker 3:That's good eaters.
Speaker 4:Yeah. So those are the ones that I would definitely and that's why I have the Angler Pro at the cottage, because it just the length of that knife for that type of fish is simply amazing and it performs like crazy. If you want a premium knife for smaller fish, go with the Angler Pro. However, I'm a Lake Ontario. I love to go on to Lake Ontario. I love um salmon fishing. I have not gone, unfortunately, this year yet, but for salmon fishing or for a big lake trout of lake ontario, yeah, I would definitely have the um the echo model, and the reason why not necessarily because of just the the size of the fish, but also because of the thickness of the actual bones that you're going through the Echo will have a slightly more robust or hard steel to be able to hold that edge a bit better on bigger bones, so it's not necessarily needed on the smaller, like walleye or small lake trout.
Speaker 4:So depending on what you fish, but here's the yeah, go ahead, Nalo.
Speaker 3:No, I was going to say that that's a good point. I mean, depending on what, I think that the right, because they're both, I would say, are high quality knives. But I think you're right, I think it's one of those questions. The answer is is what do you fish for? What are you cleaning most? High quality knives? But I think you're right, I think it's, it's one of those questions. The answer is is what do you fish for? What are you cleaning most? You know, or do you need to spend that extra dough on having you know the eco model in your tackle box? If you are your average, you know largey, smallies, walters, crappy perch, panfish in the wintertime, you know, you're to me wintertime fishing. I, I, you know it's walleye, it's it's pan fish, um, but but maybe that is the answer, mike, like you, you know what, what are you targeting?
Speaker 4:and and maybe you have both in your tackle box, I don't know so the way that you're saying is true, like most people that that would ask me about those two knives is that I have two type of you know folks that would ask about them. The first knives is that I have two type of you know folks that would ask about them. The first person is definitely you know, I just want a good quality, a premium knife, perfect, you know, go with the Angler Pro. There are other type of people that sometimes say you know what I'm going to treat myself. I want a handmade knife, something that's unique, you know, something that's going to last forever. I'm not saying that the Angler Pro is not going to last forever.
Speaker 4:Just you know, there's that handmade factor to the Echo model. You know, treat yourself with the Echo model. It has that different vibe to it as well, but they're both great. But you also mentioned having two knives and I'm not saying you know, sure, go with the Angler Pro and go with the Echo. That would be amazing. But you know it comes at a certain budget. Most people already do have a cheaper knife. Keep your cheaper knife to go, and this is a tip for everyone Cut the head. If you're still, if some people are used to cutting the head of their fish off, cut the head with the actual cheaper knife. Go through the big bones with the cheaper knife. Keep the angler pro or keep the echo model for your finishing touch. It will keep that crisp edge for so much longer, especially if you even take the time to just hone them or, you know, strop them on a piece of leather from time to time, because the way that we use it and the way that we maintain it will improve even further how you enjoy your fillet knives.
Speaker 3:That's a good point, man. That was my next question. Because you know most anglers let's just be honest with each other here Most anglers have a rusty Rapala fillet knife in their tackle box. I got one, everyone's got one, and I think the problem is is people don't really. You know you're going to purchase this knife, you're going to spend a bit more dough than your Rapala and I'm not knocking Rapala at all because, listen, they've sold millions of knives.
Speaker 3:You know everyone has one and you know, when you pull them out of the package, yes, they're razor sharp and stuff like that, but we're talking premium knives here. We're talking knives that are being handmade, factory made. You know Kukushkin and Eating Wild approved Chef Smash. You got Baxter. We got dudes that are warriors in the kitchen every single day using these knives. And you know we can only give you our not only our opinion, but this is what we do, this is what we were using. This is real life shit here.
Speaker 3:But keeping your knives sharp and clean, what are some of the tips that we can use? And listen, you don't have to buy any of these knives. You can. You know we could. This question can go about what current knives people have in their tackle box, what can they purchase or what can they do to keep the sharp edge on their knives and make sure that every knife in their tackle box is always ready to go. You know, no matter what time of the year it is, no matter if it's the winter or the summer, the spring, whatever fishing you're doing, you know what are some tips or what are some accessories people can take with them to always make sure that their knives are razor.
Speaker 4:Yeah, maintenance, it will be key, for sure. There are different ways that we can maintain them. There's going to be a few gadgets, I'll say, on the market that rip the steel off of the edge and makes you feel proud that you accomplished something, because it gives it a sensibility of its oh, sharpness is back, but it just simply does not hold. I don't recommend any of these little gadgets. Your best bet will typically be a honing rod like a ceramic or steel honing rod For the Angler Pro. The steel is softer. You can definitely benefit from the steel honing rod. We like a ceramic or steel honing rod For the Angler Pro. The steel is softer. You can definitely benefit from the steel honing rod.
Speaker 4:We like the ceramic honing rods. You can keep them on the boat. Ceramic does not rust, so that's good, and key will be to use it regularly. What mistakes most people will do is that they will wait until the knife has completely lost its edge before they start using some sort of gadget to try to bring the sharpness back. The goal with a honing rod or a piece of leather like a leather strop will be to keep the edge clean while it still has an edge, so that it holds it for longer and it does not break itself.
Speaker 4:If you wait too long, the ceramic honing rod or the actual strop will not help you bring back sharpness. It will only extend sharpness and that's why it's important to do it regularly. You know, you finish a few fishes, go ahead, pass it on a ceramic haunting rod, pass it on a leather strop, and if you don't have a leather strop, you're stuck at a cottage. You have an old leather belt on you holding your pants. Grab that leather belt, put it on a tree and just go ahead and pass the edge on each side. Don't try to bite into it the the reverse side. It's quite hard to explain it in it by voice, but you can check online on how to strop, but even use your, your, your old leather belt.
Speaker 3:It will help so much wow, wow, those are amazing tips, man. That's stuff that I'm learning right now just from having this conversation. I would never even thought of that. How many times I'm at the cottage, and you know I can't even tell you how excited we are, mike, to drop the Angler Pro and the Eco Model Eating Wild edition of these unbelievable fillet knives, and you know. Moving on, and let's just talk a little bit about Kukushkin itself how are things going? What's new? I know you've been super busy and you mentioned you haven't even been able had time to go out fishing yet. But what's new? What's new and exciting at your shop there?
Speaker 4:Well before the shop. I'm hitting the lake tomorrow morning at probably 4. Am going muskie fishing tomorrow, so let's hope I can catch one of those guys. But what's exciting? And you know, we talked about filet knives, but we also talked about hunting knives, right? So hunting knives are the next ones being targeted. As it is, that's on the map. I'm not a hunter, but you know, looks like I know people.
Speaker 3:We definitely got to talk, brother, because you know, september actually it's October 1st, I believe is bow season this year in Ontario. But you know, even with the I mentioned, you can use the angler pro on some small game, some small waterfowl. But you know, if you are really thinking of getting into those hunting knives, I'll tell you right now, well, not only will I be a customer, but I would love to, you know, design something with you, or do maybe not design something with you, but maybe have some sort of eating wild presence, because I'll tell you right now, we're not salesmen here. We are. I'm telling you, we are not salesmen, we're not out here selling things. We are out here helping people, guiding people, and it's what you do every day. You know, if you haven't checked out Mike's Instagram yet, you have to check out how passionate this man is when it comes to knives. And I even mentioned the sharpening. Like I can't, for the life of me, figure, like I'm starting to. It's starting to get better.
Speaker 3:And again, I've been holding a knife for 30 years that water stone sharpening and I do. I have Japanese. Most of the knives I use right now are from you in the kitchen. You know, what can you say is there an advantage of using? You know these techniques and I know there's different types of grains and different types of stones and processes of how to you know repairing knives, opposed from sharpening knives, and you seem to master that. And when I reached out to you to ask you, you know what stone should I be looking at to purchase? And you set me up with the whole kit. You know, and I'm learning Every two weeks. I would say I'm getting into it and I find that sometimes it's super sharp and sometimes it's just not sharp enough and I'll put it over my honing rod and get that edge. But patience is a virtue, I guess, or technique, I don't know what to say.
Speaker 4:It takes practice, I guess, or technique, I don't know what to say it takes practice. It takes not just practice, but it takes a bit of time to know the type of knives, the types of steel and what stones and what kind of strength to use on those stones. But the biggest mistake that I typically see people do when they start on stones is that they focus too much on a specific angle rather than focusing on the consistency of holding that angle. The way that I want to say it is that so many people come into the shop or they just email us and they say you know, can you sharpen this knife? This knife is sharpened at 14.5 degrees. And I'm like look, no one will sharpen your knife at 14.5 degrees by hand and guarantee that they can hold such degree. Sure, we're going to sharpen it at about 15 degrees or at about 20 degrees or at about 25 degrees. But that's what drives me nuts is that you know when we're focusing too much on saying, oh, I'm holding a slightly off degree rather than just focusing on how our hands are consistent at holding that edge. So my best tip is to try to hold your hands as steady as possible and make sure that you have the right stone.
Speaker 4:The stones will each have grit numbers and the grit numbers are like sanding paper. You want to sand wood. You're not going to sand wood really well with a 2000 grit sanding paper, but you can sand it quite well with a 20 grit. The 20 grit will not give you a nice smooth, polish and finish of the wood. That's why you want to move slightly up as you go. And it's the same thing with the knife you start coarse and you slightly go up in grain to give it that nice polish. The polish will give it cutting resistance, if I can say.
Speaker 3:Right, that's a good way of putting it, because I know it's so funny. You said that I don't really focus on the consistency of you know it's crazy, not like just speaking to you again. If I'm learning, everyone else listening should be learning, because that's a great tip. And one more question on the water stones Is there a specific amount of time that you should be soaking, because I've heard that if you don't soak the stone long enough, that can also be a disadvantage when you're sharpening. Or is that false news?
Speaker 4:Yeah, you're totally right. You'll have different types of stones. So the ones that you have are definitely soaking stones. You typically let them soak for you know, about five to 15 minutes You'll see them bubble. Once the bubbles are gone, typically it has soaked in all of the water.
Speaker 4:However, not all stones will be soaking stones. Some of the newer technology are called splash and go, so you don't let them soak because it's going to actually negatively impact the stone. So you typically just splash some water onto it and you start sharpening. Then there's also other types of stones that are going to be oil stones. You still need to put some oil onto the stone for it to sharpen and clean properly the edge Older technology. They still exist.
Speaker 4:So, all depending on the type of stone that you have, it's either an oil stone, a soaking stone or a splash and go stone. So that's the. You can't really visually see it, unfortunately, so there's no tips or tricks that I can give you about. You can't really visually see it, unfortunately, so there's no tips or tricks that I can give you about. You know, go, take a look at your stone and this is what you would look for. Typically it's really written on the, on the box, but most. I'll say that you know 80 to 90 percent of the stones on the market are still soaking stones, that you need to let them soak, let the bubble the air out of them and then you start sharpening and always keep water on the stone. It always has to stay hydrated.
Speaker 3:Wow, great tips, folks, great tips, man. Well, listen man, I, I I really appreciate you coming on today and and dropping the news. The Angler Pro, the Eco Model. If you people listening want to get the Eating Wild collaborated knife, please reach out to us on our DMs. There's a limited edition, I shouldn't say limited edition. There's a limited amounts that we have in inventory right now. But you know you could also go on the Kukushkin website, if I'm not correct, and you can actually purchase the Angler Pro and the Eco model on your website. And you know what else can people look forward to? Mike, I know we're talking the fillet knives and we're getting the hunting knives, but you have everything and anything. Whether you're a stay-at-home, you know, cook, wife, husband, whatever you are barbecuing, cooking average cook at home, or if you're in the kitchen, like I am, or my chef's here, you have almost about anything. How can people get onto your website? What's the website and how can they reach you and order some sick knives?
Speaker 4:Yes, so it's kekshinca and the specialty was definitely starting off with kitchen knives, but we have tons. We have probably over 400 different models of kitchen knives in inventory and we started specializing more and more with custom assemblies. So you grab a blade, you grab a handle. We custom assemble unique models for you. But the best thing is that we like to speak to people.
Speaker 4:So if anyone is not sure, don't just purchase a knife that comes in the box from a random place. Get yourself informed. Buy something that's adapted for you. We have the Angler Pro. We have the Echo Model with the Eating Wild logos. That actually turned out crazy. Amazing the darkness of them. I was so proud. I'm like this is great. So you know, that's a perfect example of knives that are approved by many people. So those are the ones that we should be looking for. My tip is don't necessarily you don't have to buy from us, but don't buy just anything. We see so many people making mistakes and oh well, I saw those reviews online. You know reviews can be falsified. Be sure that you actually speak to a physical person that can suggest something to you, or listen to a great podcast, you know they might suggest something exactly.
Speaker 3:Well, listen, man, I gave, I gave one of the eating wild uh eco models to the champ, cody kovancek. I don't know if you've checked him out yet on instagram and, uh, did you see the video of him cleaning that salmon? And he came to the cottage and I just got the shipment in from you and I opened up the knife. I saw the Eating Wild logo on there. I was with CJ Dan's got one too and the smile went from cheek to cheek. I was like this is unbelievable. The work that you did into this knife and I gave one as a gift, the work that you did into this knife and I gave one as a gift. We are now partnering up with Cody from Niagara Top Team with his journey, his new journey in you know, ufc and MMA and fishing.
Speaker 3:This guy's a stick. You know, everyone's seen him on his Instagram and man, he texted me. He's like holy smoke smash. He's like I got to send you this video of me cleaning the salmon. Can I put it on Instagram? I said, please, not, yet I'm like we gotta get Mike on to talk about these knives. And then, finally, I said you know what I'm like drop, drop the drop the reel. I want to see it and he put it up on his Instagram and it was so cool to see it in action.
Speaker 3:You must feel great when people the response you get from selling knives to people and I'm one of them. Like I said, you know a lot of the knives I purchased from you, from my staff here. They're a high, high level. The service is amazing. Like Mike said, if you need to talk to somebody, mike will be talking to you, he will answer your emails, he will answer your calls and, brother, I'm just so happy to start this journey with you and people listening to this podcast right now.
Speaker 3:Please reach out to myself, reach out to any one of the four skins about the Eating Wild, angling Pro, the Angler Pro or the Eco Model, or go onto the Kakushkin website. Mike's got, you know, doesn't have the Eating Wild knives there. We have them, but you do have an Angling Pro. You do have an equal model as well, and I just want to say again, thank you so much for taking the time with us and your busy schedule. We're excited to drop the news with these knives and hopefully, mike, we can get a lot of these knives in people's hands and it'll change. It'll change the way they clean fish 100%. I can guarantee it.
Speaker 4:That'd be amazing. It's always nice to see those reels and to see those positive feedback. But I also want to mention to folks that if ever something happens negatively in their experience, you know people should not be shy to also provide their honest experience about the knives, the sharpness, the flexibility, the sharpness, the flexibility. That's how we improve. Nothing will be perfect and I'm more than happy to also receive some improvement notes for the next. You know, for the next rounds and we talked about the hunting knives I'll need tons of feedback for those. So you know that's going to be a next step too. But you know positive feedback or even needs improvement feedback it's always super appreciated yeah, no, well, listen, man, we appreciate you and we got showtime.
Speaker 3:Johnson, who just stepped into the studio and, uh, you know, we we had a great conversation with mike siege and, um, you know, he's thinking of dropping into the hunting knives, possibly, possibly, um, I'll have some, I'll have.
Speaker 4:I'll have probably one demo or two demos for you guys very, very shortly. So you know that's in action. Because I know the deadline of hunting season, I want to be ready for it. So there's demos coming in. I'm already working with manufacturers that did have some molds, if I can say pre-made, that I can already start testing the steel on. So I'll have the steel, I'll have the mechanism and I'll have everything ready for the first batch of testing knives. They're going to be kind of folding knives. You'll see they're quite amazing. I don't want to say too, too much, you know it's coming, it's coming, yeah, it's coming.
Speaker 3:Well, listen, man. I want to say thank you again for uh for taking the time and sitting down with us and uh looking forward to it. Please, everybody listening, make sure you reach out to showtime, johnson on instagram, to get your one-of-a-kind Angler Pro or Eco Model Philae knife designed by Mike from Kokushkin. Mike, it's always a pleasure. Brother, fish on. I hope you get yourself a huge. Got to hit a 50 tomorrow, bud, if you're hitting Mosky, I hope so 50s club.
Speaker 2:It's all in. Oh, have you got a 50 before Mike? 50 and three quarters oh, you're there man.
Speaker 3:So you're there.
Speaker 4:You've already hit the fifth 50 and three quarters, but you know you've got to go big right. There's bigger ones out there. Oh, there is.
Speaker 3:Okay, buddy, listen man. Thank you again and we're excited to drop these knives on people. You take care and we'll catch up with you soon.
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Speaker 3:We interrupt this part of the episode to give you today's code for the Traeger giveaway. Today's word is brisket, that's B-R-I-S-K-E-T. Punch in this word in the Fishing Canada website under Contests for the Traeger Giveaway, to get some extra entries, and good luck to everybody and fish on. Now back to the episode. And we're back. Folks, antonio Smash-Moleka, here with Chris Showtime-Johnson in Studio Siege. You showed up partially through the interview with Mike. Traffic was brutal. You came down from erie and um man. It was crazy to hear him explain exactly what went into these fillet knives.
Speaker 3:Now I know now I can tell you I'm confident, yeah that these are the best knives you can have in your tackle box, and even him Siege about how to keep them sharp and what techniques to use and having these certain accessories that you can keep with you to always make sure your knives are razor, razor sharp. But I'll tell you, I'm now confident to say that we have a gem. We have a gem with our logo on it, brother.
Speaker 2:I just it's a beautiful man, it's a beautiful knife, and to hear the background, and now you know the story behind the knife. You know what I mean Exactly.
Speaker 3:And it's funny how I asked him what would he rather have, the Angling Pro or the Eco model? And it was hard for him because he loves both knives equally.
Speaker 2:They're equally, it's like your kids right, how they're equally. It's like your kids, right. How do you pick, how do you pick, how do you pick man.
Speaker 3:One question, one question that we got to get around here, siege, is pricing. Yes, and we have mentioned that you are going to probably spend a little bit more money on these knives, but we got to talk about it. You know I was talking to Mike Offair about, you know how can we price these knives so they're affordable, but yet people are buying the Ferrari. People are buying to me my opinion, being a kitchen warrior, that I am having the best fillet knife in the tackle box and you know we thought long and hard about how much to drop these knives for. And listen, we're not a knife retailing shop. This is not what we do for a living.
Speaker 3:Our job, siege, is to give the knowledge to our listeners, help them out with their outdoor journal, with their outdoor experience, and how can we approve it and how can we be a part of it and also pave a path for them to greatness and, I would say, make their expertise with cleaning fish, cleaning wild game and I think you know we talked about it off air. We don't really care to make much of a profit on this. We just want to get people in the hands of stuff that we get to use every day. Right and folks. You can reach out to Showtime Johnson on social media right now and lockdown. We have limited inventory of the Angling Pro which is going to retail. We are going to give this knife away in your home without shipping Shipping costs depending on where you live in the GTA or outside of Ontario $100 for the Angling Pro Knife Siege.
Speaker 2:That's a bargain in my opinion it is because we talked about it earlier Some of the brands that sell at some of the stores. You end up going through like three of those knives in three seasons. Why not pay the buck?
Speaker 3:100 bones and you're set, you're set and and again, this is a smaller edition. Um, it comes made kakushkin and it's got the eating wild stamp on it, which is awesome, yes, um, and it's a great, great fillet knife. Even if you're just starting to clean fish, this thing is razor sharp. You remember what mike said on the interview? You know, if you going to be cutting the head, if you're going to be going through some huge bones, use a cheaper knife, get it started and then, when it comes to the finesse, when it comes to the finishing, get your angling pro model and finish that fish off. I'll tell you right now, I will guarantee you the finesse will be there and it's just going to help you clean that fish better.
Speaker 3:Having a sharp knife is a safe knife. And then coming to the for me, my opinion, my favorite knife is the Eco Model, a little bit bigger. It's what your father used out on your trip. We are dropping this knife for $150. Okay, I'm telling you right now Siege for $150, for 50 bucks more you're getting a little bit of extra length so you can clean those bigger fish. And you heard him say Swedish steel. You know it's a little bit heavier. For me it's a better knife. I would say both of them equally. I'd love to have both of them at a talk box. For 150 bucks each, you're buying a pro pro knife from one of the best shops in Canada.
Speaker 2:And you know the story behind the knife, right? You know, like I mean it's fantastic and the people that buy them make sure you send us pictures of you using them.
Speaker 3:Oh for sure, Like Cody, we got Cody Kovacek. We got a knife in his hand and that reel. He posted on Instagram him using the Eco oh butter. It went through that Butter and he's been texting me. He's like buddy. This knife is insane.
Speaker 3:Yeah yeah, and I'm excited to launch this. So, folks, if you're listening to this episode, reach out, dm Siege, on our Instagram If you are interested in purchasing one of our knives. We're going to put some pictures up. We're going to put some videos up so at least you can see it in action. I've been using them every day in the kitchen and they're incredible. Again, shipping costs will vary depending on where you are. You can actually e-transfer us. So, basically, go on to Instagram, reach out to Showtime, tell them that you're interested in either the Eco or the Angling Pro, or if you have some questions about it, we'll be happy to answer them for you. Simply just e-transfer us, give us your digits and your mailing address and we'll get that knife out to you ASAP. Yes, sir, and you know, siege, we're coming to the end of our barbecue giveaway the Traeger Pellet Smoker. It's been an amazing giveaway for the summer, in my opinion. Hopefully, we'll be announcing a winner very shortly. Yes, but in with the out. Oh sorry, what's that?
Speaker 2:In with the old, no. In with the new, no. In with the old no. Out with the new, no. In with the old.
Speaker 3:No, out with the old, in with the new. We're old man, what's?
Speaker 2:going on. We're old, we're just butchering all these. We have a problem. Man, two birds, one stone, one pebble. We're brutal, man.
Speaker 3:Oh man, we need to get Hookset and Top Dog back in the studio after their summer break here, because they'd be oh Lou would be murdering me right now. I'm butchering everything. You know the way Lou is.
Speaker 2:He's a fact checker Fact check yeah.
Speaker 3:But listen, man, we're going to be dropping some special. We're going to do an Instagram giveaway and it's going to include one of the new Angling Pro 4 Eagle models, along with a chef knife that we've been holding back from Kukushkin, from Mike, and as soon as we drop the winner for the Traeger barbecue giveaway, we are going to drop an Instagram-only fillet knife giveaway for our next lucky winners, and I'm excited to get these knives in people's hands. Ceej, oh I can't wait.
Speaker 2:I can't wait, wait. I would recommend one thing buy both of them, yeah I agree, we're not salesmen.
Speaker 3:No, I know we sound like it? Yeah, we do sound like salesmen here, but listen man, I'm telling you, I'm so excited especially for a gift.
Speaker 2:If you want to give an angler a great gift, oh, like I did for my father, for father's day lights out.
Speaker 3:Lights out, brother. I love it. Well, listen, man. We're not going to take up too much of people's time this week, but we got some great episodes coming up ahead.
Speaker 2:Yes.
Speaker 3:And you know again, please like and subscribe to our podcast, whether it's on Apple Podcasts, Spotify, wherever you get your podcasts, Listen to us, drop us a comment.
Speaker 2:Siege you know, I can't I can't, I can't, you know really preach this. Enough comments and questions, and I have a lot of questions ready to go.
Speaker 3:So we have a q a coming up and uh, you know, we gotta, we gotta talk to the champ. We gotta get cody kavan check on to see what's going on with the champ. Uh, you know, talk to him about the fillet knife as well. And uh, let's talk fishing man. I want to know what people are popping because guess what siege in a couple months.
Speaker 2:We got hunting season around the corner you pumped um, but the fall man, you know when the leaves start changing and the the air gets a little colder. You're painting a picture of like hallmark here, but the fall, that's when the biggins, biggins, biggins, and the ducks and the geese oh my, we got to get coach on soon oh yeah coach.
Speaker 3:We got to get fish on the gagne. We got to talk to him how his summer's been going and you know he's been smashing walters like crazy. His instagram, you know. If you check out fish de Gagne on Instagram, this guy's popping fish out on Lake Nipissing like nobody's business and we're excited, man. We're excited to talk to the boys and see what's happening. And let's set up our listeners, man. Let's set them up with some proper gear. Let them know what's been working for people out there on the water. You know one more thing before we go, what did you get that nickel on?
Speaker 2:I'm dying to know should I tell you to I need to know. The listeners want to know what that nickel was I have no problem by telling the listeners, but you, I, I fish with you. I don't fish with the listeners.
Speaker 8:So here we go. Listeners. If you're listening, here we go.
Speaker 2:If you're listening listeners, it was a fire craw chatterbait with orange swim bait. Attachment.
Speaker 3:Why'd you take my headset off, man? What's your problem? Don't tell Tone what's your problem.
Speaker 2:I just all I caught was don't tell Tone what's going on here and let it bump off the rocks and hit the bottom and then slow retrieve to a fast Don't tell Tone, Okay well, I caught that.
Speaker 3:Oh, okay yeah but anyways. I'm thinking chatterbait of some sort.
Speaker 2:That's just my opinion, anyways, hey, where's coach when we need him? Hey, hey, hey, coach start that tune, brother.
Speaker 3:Listen, man. It's been another great episode. I want to thank Mike from Kakushkin Knives. Please reach out to us and get one of your eating wild fillet knives in your tackle box. This is and out of here for Showtime Johnson Hooks at Martins and Top Dog Pereira's the Eating Well Podcast. Ciao, we're out. We'll talk to you next week. Get the net.
Speaker 5:We've got the stars lined up. They're coming out ready to play. It won't be long. They'll be pulling up fish and we'll be serving them their favorite dish. All the feeling screaming reels on fishing fire.