David added this item on August 16, 99
A sealed plywood board (1/4x8x17) is light, and has a "tooth" that keeps
fish from sliding around. Best of all it's flat, fits nicely on top
of the food pack and there is no shaft to trip over.
On August 18, 99 Jeff Kwallek wrote:
Delete the cutting board since you have a cutting board on
the end of each of your paddle shafts. I've filleted all my
fish, sliced salami, cheese, fresh onions, etc., on my paddle
blades every trip and never damaged a paddle or needed anything
else.
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On July 13, 2000 John wrote:
I have done this both ways in the past. I always used my spare
paddle as the cutting board since it was the one that I was
willing to abuse. Bent shafts are not the ideal cutting surface
either. I'm pride myself on the fillets that I produce and the
us of a board similiar in size to the one described but in maple
is what I came up with and I think I do a musch better job of
eliminating bones and getting the most meat on the fillets as
possible.
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On April 24, 2001 dave jakupciak wrote:
The epoxy on most new paddles is rough on a fillet knife,
as well as the paddle. I prefer a small plastic board that is
textured on one side and smooth on the other. Comes in handy
and weighs nothing - plastic ones that is. Mine is about 8x8
and fits just about anywhere.
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On July 30, 2002 canoejack wrote:
I sometimes filet fish on an overturned canoe. Nice wide,
flat surface - just clean everything up well before paddling
again. I also use my spare paddle and/or a plastic cutting board
as well
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On August 22, 2002 brandon bombard wrote:
i think all u need a cutting board for is to fillet your fish.
but you could do your filleting on a stump if you are trying
to go lite
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On April 18, 2004 Scott wrote:
2 minutes with a saw and hatchet provide a decent surface.
The "cleaning board" gets burned in that nights fire.
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