August 6, 2024 • 61 mins
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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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
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Hi everybody.
I'm Angelo Viola and I'm PeteBowman.
Now you might know us as thehosts of Canada's favorite
fishing show, but now we'rehosting a podcast.
That's right.
Every Thursday, ange and I willbe right here in your ears
bringing you a brand new episodeof Outdoor Journal Radio.
Now, what are we going to talkabout for two hours every week?
Well, you know there's going tobe a lot of fishing.
Speaker 3 (01:14):
I knew exactly where those fish were going to be and
how to catch them, and they wereeasy to catch.
Speaker 5 (01:19):
Yeah, but it's not just a fishing show.
We're going to be talking topeople from all facets of the
outdoors, from athletes, All theother guys would go golfing Me,
and Garton Turk and all theRussians would go fishing.
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To scientists, but now that we're reforesting and
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To chefs If any game isn't cooked properly, marinated
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And whoever else will pick up the phone Wherever you
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Outdoor Journal Radio seeks toanswer the questions and tell
the stories of all those whoenjoy being outside.
Find us on Spotify, applePodcasts or wherever you get
your podcasts.
Speaker 3 (02:14):
Welcome.
Welcome to another episode ofthe Eating Wild podcast.
I am your host, antonio SmashMalecka, joined by my co-host in
studio, christopher Showtime.
Jansen, he's here folks, he'shere with me.
Live from the studio.
Siege how you doing today,buddy.
Speaker 2 (02:29):
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 (02:37):
Well, this is probably one of the first times
that we get to sit next to eachother in the studio yes, and
drop an episode here.
And we got a beauty lined uptoday.
Folks, do we ever First of all,siege?
You just got back from yourtrip?
Yes, I know we're going to betalking about our eating wild
fillet knives that we're goingto be dropping.
(02:59):
Today we got Mike fromKukushkin who's in the green
room waiting to come, and wetalked about this on our last
episode that we will be droppingthe news about the eating wild
fillet knives, where you can getthem, how you can get them.
Again, we got limited inventory, but siege you.
Uh, you took one of thesefillet knives with you on your
(03:20):
trip.
Oh, one of the prototypes anduh, you were popping you were
popping, I was popping.
Speaker 2 (03:27):
It was a great trip, brother, and it's it's.
I always want to stay longer.
You know, some of those tripsyou 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 believeit, man.
Speaker 3 (03:49):
It looks like you got a couple walters on the
stringer yeah, a couple walters,we got some good size.
Speaker 2 (03:54):
You know what was really weird with this trip tone
?
It was opposite.
I've been fishing this lake allmy life and the largemouth
weren't with the lily pads theywere on the rocks Right.
But the smallmouths were inwith the lily pads and the
walters were in with them.
I was catching walters next tolilies.
(04:14):
If you can believe it or not,that's weird.
Speaker 3 (04:16):
And you mentioned.
We have a group text going onwith Bo Rod.
Yeah, mr Pete Bowman, and youmentioned it in our well.
First of all, you dropped apicture of you holding a nickel.
Speaker 2 (04:27):
I did get a nickel.
I got a nice large mouth, firstfive pounder of the year.
That's very exciting, right.
And then I lost a really goodsmall mouth.
I don't really want to go intodetail with that one so much.
But yeah, and some great.
This lake, those small northernlakes if any of our listeners
(04:47):
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, andall the fish are just they hit
different.
Speaker 3 (04:58):
Right and again the pattern was different.
Pattern was different.
You mentioned that to Bullrodand he responded even though
they're out filming the Fish inCanada show right now, he sent
us a picture of his nickel rightafter yes.
And he asked you what did youcatch that on?
And that sparked the wholeconversation.
And then you mentioned exactlywhat you just said.
You know you're finding them.
It was weird.
Speaker 2 (05:18):
It was just a weird time.
It was a weird time and it justshows you, like I said earlier,
as much as you think you knowabout fishing, it can change and
you just gotta adapt.
You gotta adapt with the changeand keep firing those lures and
then and then, next thing youknow pop fest pop fest, yeah,
and you got him and you, uh, yougot to get that knife in your
father's hand yes and uh, let'stalk about that.
Speaker 3 (05:41):
What was his reaction ?
The initial reaction when heused the eating wild fillet
knife.
Speaker 2 (05:45):
So it was.
What is that expression?
To kill a bird with one stone,Two birds with one stone.
Speaker 4 (05:53):
Two birds with one stone, yeah.
Speaker 2 (05:54):
So it was his father's day present as well.
Speaker 6 (05:56):
There you go.
Yes, a little bit late, but heappreciated it.
Speaker 2 (06:00):
I haven't seen him for a while, so I gave him that
beautiful fillet knife from Mikeand he, right out of the
package Like I mean thepackaging in it too is gorgeous.
Speaker 3 (06:11):
It's gorgeous, comes with a beautiful cover.
He always sends you a nicecover for it, kakushkin, it's
got the Eating Wild logo on it.
Speaker 2 (06:19):
Yes.
Speaker 3 (06:19):
And I believe you took the Eco model, which is the
bigger model.
We have the two models.
There's the angler pro, whichis a bit smaller yes, more you
know, I would say maybe for yourpan fish, smaller sort of size
fish and then you have the ecomodel which is a little bit
bigger.
My opinion is the bestall-around fillet knife I've
(06:39):
ever used.
But I'm gonna ask mike like Iknow mike's waiting to jump on
and he's busy you know thedifference between the two, how
they were made.
What kind of steel did he use?
What inspired us to sort of getinto 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 fullapproval on it.
Speaker 2 (07:01):
Yeah, and you can actually see the clip probably
on Instagram.
It has going out to get theWalters and then he cleans them
up and then the final dish howhe cooked it up is beautiful.
Speaker 3 (07:13):
Amazing.
Well, listen, let's not keepMike waiting long in the green
room.
Let's dive right into it.
Let's do it.
And you know we're going tohave this interview with Mike
and once we get off with MikeSiege going to have this
interview with mike.
And once we uh, once we get offwith mike siege, I want to ask
you a few questions about howpeople can um get their hands on
the eating wild fillet knivesand?
Um, you know I'm excited todrop the news and um, you know
(07:34):
we've been waiting a long timeto do this.
It's been a long time.
And also, uh, touch base on theend of the month, the uh
traeger giveaway we've been uhtalking about.
If you haven't got onto theFish and Canada website yet, to
put your name in there, enter,listen to the codes during every
episode for the last month toget yourselves 100 free entries
(07:55):
in, and hopefully, we got awinner.
We're going to announce veryshortly for that and you know
it's an exciting time.
Speaker 2 (08:03):
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 afew episodes, yes.
So I can't wait to 10-year.
Well, let's.
Speaker 3 (08:15):
I'm jumping ahead.
You know me, I'm always lookingahead.
Let's welcome Mike into theepisode.
We'll be right back.
After these very, very shortmessages, folks, on the other
side of this, we'll be droppingthe interview with Mike.
Stay tuned, folks, it's goingto be a great one.
Speaker 8 (08:36):
As the world gets louder and louder, the lessons
of our natural world becomeharder and harder to hear, but
they are still available tothose who know where to listen.
I'm Jerry Ouellette and I washonoured to serve as Ontario's
Minister of Natural Resources.
However, my journey into thewoods didn't come from politics.
(08:57):
Rather, it came from my time inthe bush and a mushroom.
In 2015, I was introduced tothe birch-hungry fungus known as
chaga, a tree conch withcenturies of medicinal use by
Indigenous peoples all over theglobe.
After nearly a decade of harvestuse, testimonials and research,
(09:20):
my skepticism has faded toobsession and I now spend my
life dedicated to improving thelives of others through natural
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But that's not what the show isabout.
My pursuit of the strangemushroom and my passion for the
outdoors has brought me to theplaces and around the people
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On Outdoor Journal Radio'sUnder the Canopy podcast, I'm
(09:44):
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That will help you find youroutdoor passion and help you
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Find Under the Canopy now onSpotify, apple Podcasts or
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(10:07):
get your podcasts.
Speaker 7 (10:09):
How did a small-town sheet metal mechanic come to
build one of Canada's mosticonic fishing lodges?
I'm your host, steve Nitzwicky,and you'll find out about that
and a whole lot more on theOutdoor Journal Radio Network's
newest podcast, diaries of aLodge Owner.
But this podcast will be morethan that.
Every week on Diaries of aLodge Owner, I'm going to
(10:30):
introduce you to a ton of greatpeople, share their stories of
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Speaker 5 (10:42):
Meanwhile we're sitting there bobbing along
trying to figure out how tocatch a bass and we both decided
one day we were going to be ontelevision doing a fishing show.
Speaker 7 (10:51):
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 youso confidently you said hey,
pat, have you ever eaten a drum?
Find Diaries of a Lodge Ownernow on Spotify, apple Podcasts
or wherever you get your podcast.
Speaker 3 (11:12):
And welcome back to the Eating Wild podcast.
Smash Malecka here and we arefinally joined by the designer
yes, folks, the designer of theEating Wild Filet fillet knife.
We've been talking about thisknife for many, many episodes.
Our dms have been blowing up.
I know siege, he's been uhsaying, smash, we got to get
(11:34):
these knives to our customers.
They want them.
I said I am not dropping theseknives in people's laps until we
get mike from kakush on.
Everyone knows who he is.
We've been talking about hisknives.
You know he's been gracious totake some time with his busy
schedule to sit down and talk tous today about these knives.
And first of all, mike, thankyou for taking the time of
(11:57):
sitting with us today in theEating Wild podcast.
Speaker 4 (12:00):
Thanks for another invite.
Speaker 3 (12:02):
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 areEating Wild.
Eating Wild it's acollaboration because Mike, as
everyone knows, with the Kakushiknives if you haven't checked
out his website yet or his shopthis guy makes the best, most
(12:25):
beautiful knives.
In my opinion I've mentioned itbefore 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 aboutit for, I'd say, close to a year
now, and, uh, yeah, and andlet's start with the angler pro,
because, um, that was the firstknife we started talking about.
Speaker 4 (12:46):
We did.
Yeah, yeah, we talked aboutthat almost a year ago and the
Angler Pro was the one that westarted off with.
It was the you know, I'llconsider it that way the factory
model, factory-made model thatwill meet most expectations.
Um, smaller, shorter blade,I'll say, compared to most filet
(13:10):
knives, amazing case that itsimply clips into it.
Kid x case made out of solidplastic.
Um semi-flexible blade madefrom imported German steel.
So it's the great.
I'll consider it stillaffordable.
(13:31):
Amazing filet knife for mostpeople.
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'san amazing knife for that.
So the goal was to have theAngler Pro in a certain budget
(13:54):
but to still have a greatflexibility and also great feel.
Speaker 3 (14:04):
Right.
Speaker 4 (14:05):
So yeah.
Speaker 3 (14:06):
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 theprototype along with the whole
sharpening kit that I got fromyou, which is I'm still learning
man I got to talk to you aboutthat after but the water
sharpening man's, it's, it's,it's rewarding if you do it
(14:28):
properly.
I would say it that way.
You know, I'm always used tousing my wand and and I got the
ceramic wand from you and we'lldive into that later because I
know you're a specialist when itcomes to sharpening knives as
well, just looking at yourinstagram, um but but the one
thing I would say that stuck outto me with this when you sent
me the Angler Pro is one it wassharp as absolute, like it was
(14:52):
razor sharp.
I've used many, many, manyfillet knives.
I have many fillet knives, butyou mentioned walleye, you
mentioned trout.
Panfish I would say is prettygood.
The first fish I cleaned withit was a crappie, and the thing
that I really liked about it wasthat flex where it wasn't super
(15:14):
, super flexible, I was able toget through.
As you know, crappie it's arounder fish.
I was able to go up top and goright over that dorsal fin
really really firmly.
To go up top and go right overthat dorsal fin really really
firmly and with it being razorsharp as it was um, my god it
was.
It was incredible.
And I will say another thing isI let a guy named taro marotta
(15:37):
I'm sure people know who taro isand he was with us, we were
fishing together and, uh, helooked 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 amillion crappie and walleye in
his his career fishing, but whenhe put his hand on that knife
and he was and he startedcleaning the crab this is how I
(15:58):
do it, this is how you'resupposed to do and he was like
wow, he's like this knife isinsane and it was so amazing.
And that's when I I said to youthis is it, this is the, this
is the knife that the eatingwild, you know, listeners and
myself, as a chef, have to havein our tackle box.
Because you mentioned it.
It might be a little bit more,um, but you know, even looking
(16:20):
at a guy like Taro, um, who's,like I said, has cleaned a
million fish in his career, hewas right away surprised on how
good and how durable it reallywas.
Now, is that because of thesteel, would you say, or is it
like you got to just give me alittle bit of knowledge here
Because, like again, I've usedso many different filleted
knives?
(16:40):
What makes this one so strong?
Like cutting through that even,like like it was just ripping
through it, like nothing?
Speaker 4 (16:48):
So here's.
The thing is that when westarted 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 anexample, we have to go with
higher carbon content.
If we go with higher carboncontent, the knife will end up
(17:13):
rusting on the water or it willflex but won't flex back.
So it's been a struggle to tryto find that medium balance.
German steel has been known foryears and years.
You know everyone uses Germansteels on so many different um
filet knives.
So we didn't necessarily notfilet knife but on any type of
(17:34):
knife.
So we didn't necessarily re um,redesign the actual steel type
for this one.
I'll talk about the second ummodel right after.
But for this one we use Germansteel.
That is quite known.
It's something that's easy toget.
But the way that the knife hasbeen actually shaped and
designed has been shaped moreinto a um, more into like a
(17:57):
kitchen knife shape.
So instead of having like asharpness degree of about 25
degree, we have it way moreaggressive Right.
That steel can hold it way moreaggressive.
A bit of the downfall with thatand it's not necessarily a
downfall, but we mentioned it inthe little guide People that
(18:19):
want to chop the head off of alarge fish, like you catch a 30
pound salmon and you just wantto rip through the head with
that small knife I wouldn'trecommend it because it might be
a bit more brittle for thatapplication.
But for the other type of fishthat edge that was designed onto
(18:39):
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 itperform like that and to have
also that flex that you talkedabout the flex is.
It's difficult to pleaseeveryone in the flex right,
because some people love superflexible, some people love uh
(19:03):
stiff, some people like itsemi-flex.
This one is like you said, it'skind of in the between, it's in
the middle.
Most people so far have beenenjoying it.
Speaker 3 (19:11):
Well, I used it.
I know we're going to talkabout the Eco model soon, but I
just just going back on theAngler Pro, I actually cleaned a
strip loin with it and I hadChef Craig Baxter with me and I
showed him the knife and I saidyou know, here's the prototype
that Mike were thinking of doingthe collab with the Eating Wild
(19:35):
fillet knife.
And he looked at it.
He goes I could use this as aboning knife and it was because
of that flex.
And he cleaned that strip loin.
It was a one by one full stripand if anyone, you know, trying
to visualize what it like one byone means like the cap is about
an inch, so you got about aninch of fat was seeing you on
top of the top of the loin andhe literally was like you can,
(19:59):
you can butcher, you know, smallbirds with this you can.
You can even take apartpheasants or partridge or grouse
or anything like that with thatknife, because it has a little
bit of body to it.
Now, um, you know, moving on tothe bigger and and and I'm
excited about this one becauseyou know we didn't really talk
(20:20):
much about it, it was more thethe angler pro at the time when
we first started talking.
But this eco model, when yousent me this prototype, I was
absolutely floored because one Ilike the length.
Again, you talked about havingbigger knives, bigger fish, um,
and not to say that you can'tclean a smaller fish with this
(20:41):
knife.
For me, I, I personally, in thekitchen while I'm cleaning you
know, let's use salmon as anexample this knife, you hit it
with this one.
This to me is um, if you, ifyou want an all-purpose sort of
fillet knife, slash, cleaning,even soft meats and stuff with
it, to me, the eco model, let'stalk about that.
(21:03):
That knife, um is the numberone choice in my opinion.
That's just my opinion yeah.
Speaker 4 (21:09):
So the the eco model.
You know, we Basically this isthe feedback from most people is
that this model is actuallyhandmade.
So here's the big differencebetween the two models the
Angler Pro will be afactory-made knife and the Echo
model will be basically ahandmade knife.
(21:30):
Some people are going to say,oh well, factory-made it's not
good, Handmade it's good.
There are differences, thereare advantages, there are
disadvantages to both of them.
Without getting too complex,you know, factory made knives
will have a lot of consistencyin them.
Handmade knives will definitelyhave some added benefits but as
(21:52):
well, since it's fully handmade,there is also a bit of
inconsistency in the steel, inthe finishing of the handles, in
the lengths.
Sometimes it's not going to bea model that's going to be
perfectly 210 millimeter, One ofthem might be 106 millimeter,
the other one is 213 millimeterof blade.
Compared to factory made, theywill always be spot on.
(22:15):
That said, the Echo model isone that we have used a Swedish
steel that is called Sandvik,Sandvik anyone can research it.
There are different types ofSandviks.
We grabbed that Sandvik and weboosted the carbon content.
We boosted the hell out of thecarbon content, if I can say.
(22:36):
Disadvantage of that, the firstbatches that we got I talked
about it a bit earlier they wereflexing, never flexing back,
they were staying bent.
My goal with that is to boostthe carbon content, get them so
sharp, so hard, that they'regoing to last forever.
Disadvantage with that is thatthey would not flex properly,
(22:56):
and that's why we have gonethrough eight different samples
before getting this one spot on.
It's playing with the steeltype and making it as much
carbon content so that it takesa crazy edge, holds a crazy edge
.
Then add a certain amount ofchromium in it so that it does
(23:19):
not rust on you in the boat, andthen play with the thinness,
thickness geometry to make itthat it flexes perfectly.
So that one was a struggle toget done but a bit more
expensive, expensive, but I'm sohappy with the result if
someone does have the budget forthat one.
(23:41):
Like you said, it's a bitlonger.
It's a tank to work with, notsaying that the angler pro is
not good.
The angler pro is simplyamazing.
We just have to differentiatethem.
A bit.
Speaker 3 (23:50):
Yeah, you know what the angler pro I like I said
when you sent me that knife andcraig and I were using it for
the first time.
I got it and and you knowthey're both incredible knives.
You know, if you're you knowyou 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
(24:10):
have the knowledge behind youwhen it comes to knives and you
can be, you know, a little bitmore technical when you are
choosing your knives and how youprecision cut and stuff like
this.
But if you're an averagefisherman but this average
fisherman likes to consume whatthey catch, so they go to Lake
Ontario, they like to catch afew salmon, they'll clean.
What would you say in youropinion?
(24:34):
Again, the equal model youmentioned.
Yes, it's going to be a littlebit more expensive and we'll
talk about the pricing later inthe episode.
But, um, for me, mike, I wouldsay even as an ang uh, an angler
, I don't fish a lot, I don'tfish enough.
I should say I fish a lot, Idon't fish enough to me having
one tool in my box that I canrely on.
(24:57):
That.
You know, you mentioned therust control and being sharp as
hell, and how much work you putin this.
What knife are you keeping inyour tackle box Even though this
is Mike from Gagushkin andknows everything about these
knives inside and out?
But you're a fisherman man, youfish and we talked about this
before.
What would you say to ourlisteners?
You know, are you going tospend a bit more dough, or are
(25:19):
you going to spend a little bitless dough but still get an
awesome knife?
You know what I mean.
It's hard, it's a hard thing tochoose.
Speaker 4 (25:26):
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 atthe cottage, and the reason why
is because the cottage isstocked with lake trout and the
lake trouts are usually small.
They're around up to fourpounds.
I'll say that's a big laketrout for that lake.
Speaker 3 (25:46):
That's good eaters.
Speaker 4 (25:47):
Yeah.
So those are the ones that Iwould definitely and that's why
I have the Angler Pro at thecottage, because it just the
length of that knife for thattype of fish is simply amazing
and it performs like crazy.
If you want a premium knife forsmaller fish, go with the
Angler Pro.
(26:07):
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 troutof lake ontario, yeah, I would
definitely have the um the echomodel, and the reason why not
(26:31):
necessarily because of just thethe size of the fish, but also
because of the thickness of theactual bones that you're going
through the Echo will have aslightly more robust or hard
steel to be able to hold thatedge a bit better on bigger
(26:51):
bones, so it's not necessarilyneeded on the smaller, like
walleye or small lake trout.
So depending on what you fish,but here's the yeah, go ahead,
Nalo.
Speaker 3 (27:04):
No, I was going to say that that's a good point.
I mean, depending on what, Ithink that the right, because
they're both, I would say, arehigh quality knives.
But I think you're right, Ithink it's one of those
questions.
The answer is is what do youfish for?
What are you cleaning most?
High quality knives?
But I think you're right, Ithink it's, it's one of those
questions.
The answer is is what do youfish for?
What are you cleaning most?
You know, or do you need tospend that extra dough on having
(27:25):
you know the eco model in yourtackle box?
If you are your average, youknow largey, smallies, walters,
crappy perch, panfish in thewintertime, 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 (27:45):
and and maybe you have both in your tackle box, I
don't know so the way thatyou're saying is true, like most
people that that would ask meabout those two knives is that I
have two type of you know folksthat would ask about them.
The first knives is that I havetwo type of you know folks that
would ask about them.
The first person is definitelyyou know, I just want a good
quality, a premium knife,perfect, you know, go with the
(28:06):
Angler Pro.
There are other type of peoplethat 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 tolast forever.
I'm not saying that the AnglerPro is not going to last forever
.
Just you know, there's thathandmade factor to the Echo
model.
You know, treat yourself withthe Echo model.
It has that different vibe toit as well, but they're both
(28:31):
great.
But you also mentioned havingtwo knives and I'm not saying
you know, sure, go with theAngler Pro and go with the Echo.
That would be amazing.
But you know it comes at acertain budget.
Most people already do have acheaper knife.
Keep your cheaper knife to go,and this is a tip for everyone
(28:52):
Cut the head.
If you're still, if some peopleare used to cutting the head of
their fish off, cut the headwith the actual cheaper knife.
Go through the big bones withthe cheaper knife.
Keep the angler pro or keep theecho model for your finishing
touch.
It will keep that crisp edgefor so much longer, especially
(29:14):
if you even take the time tojust hone them or, you know,
strop them on a piece of leatherfrom time to time, because the
way that we use it and the waythat we maintain it will improve
even further how you enjoy yourfillet knives.
Speaker 3 (29:29):
That's a good point, man.
That was my next question.
Because you know most anglerslet's just be honest with each
other here Most anglers have arusty 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 topurchase this knife, you're
going to spend a bit more doughthan your Rapala and I'm not
(29:52):
knocking Rapala at all because,listen, they've sold millions of
knives.
You know everyone has one andyou know, when you pull them out
of the package, yes, they'rerazor sharp and stuff like that,
but we're talking premiumknives here.
We're talking knives that arebeing handmade, factory made.
You know Kukushkin and EatingWild approved Chef Smash.
You got Baxter.
We got dudes that are warriorsin the kitchen every single day
(30:14):
using these knives.
And you know we can only giveyou our not only our opinion,
but this is what we do, this iswhat we were using.
This is real life shit here.
But keeping your knives sharpand clean, what are some of the
tips that we can use?
And listen, you don't have tobuy any of these knives.
You can.
(30:35):
You know we could.
This question can go about whatcurrent knives people have in
their tackle box, what can theypurchase or what can they do to
keep the sharp edge on theirknives and make sure that every
knife in their tackle box isalways ready to go.
You know, no matter what timeof the year it is, no matter if
it's the winter or the summer,the spring, whatever fishing
you're doing, you know what aresome tips or what are some
(30:58):
accessories people can take withthem to always make sure that
their knives are razor.
Speaker 4 (31:03):
Yeah, maintenance, it will be key, for sure.
There are different ways thatwe can maintain them.
There's going to be a fewgadgets, I'll say, on the market
that rip the steel off of theedge and makes you feel proud
that you accomplished something,because it gives it a
sensibility of its oh, sharpnessis back, but it just simply
(31:26):
does not hold.
I don't recommend any of theselittle gadgets.
Your best bet will typically bea honing rod like a ceramic or
steel honing rod For the AnglerPro.
The steel is softer.
You can definitely benefit fromthe steel honing rod.
We like a ceramic or steelhoning rod For the Angler Pro.
The steel is softer.
You can definitely benefit fromthe steel honing rod.
We like the ceramic honing rods.
You can keep them on the boat.
Ceramic does not rust, sothat's good, and key will be to
(31:49):
use it regularly.
What mistakes most people willdo is that they will wait until
the knife has completely lostits edge before they start using
some sort of gadget to try tobring the sharpness back.
The goal with a honing rod or apiece of leather like a leather
(32:12):
strop will be to keep the edgeclean while it still has an edge
, so that it holds it for longerand it does not break itself.
If you wait too long, theceramic honing rod or the actual
strop will not help you bringback sharpness.
(32:33):
It will only extend sharpnessand that's why it's important to
do it regularly.
You know, you finish a fewfishes, go ahead, pass it on a
ceramic haunting rod, pass it ona leather strop, and if you
don't have a leather strop,you're stuck at a cottage.
You have an old leather belt onyou holding your pants.
(32:54):
Grab that leather belt, put iton a tree and just go ahead and
pass the edge on each side.
Don't try to bite into it thethe reverse side.
It's quite hard to explain itin it by voice, but you can
check online on how to strop,but even use your, your, your
(33:16):
old leather belt.
Speaker 3 (33:17):
It will help so much wow, wow, those are amazing tips
, man.
That's stuff that I'm learningright now just from having this
conversation.
I would never even thought ofthat.
How many times I'm at thecottage, and you know I can't
even tell you how excited we are, mike, to drop the Angler Pro
and the Eco Model Eating Wildedition of these unbelievable
(33:41):
fillet knives, and you know.
Moving on, and let's just talka little bit about Kukushkin
itself how are things going?
What's new?
I know you've been super busyand you mentioned you haven't
even been able had time to goout fishing yet.
But what's new?
What's new and exciting at yourshop there?
Speaker 4 (34:01):
Well before the shop.
I'm hitting the lake tomorrowmorning at probably 4.
Am going muskie fishingtomorrow, so let's hope I can
catch one of those guys.
But what's exciting?
And you know, we talked aboutfilet knives, but we also talked
about hunting knives, right?
So hunting knives are the nextones being targeted.
(34:25):
As it is, that's on the map.
I'm not a hunter, but you know,looks like I know people.
Speaker 3 (34:36):
We definitely got to talk, brother, because you know,
september actually it's October1st, I believe is bow season
this year in Ontario.
But you know, even with the Imentioned, you can use the
angler pro on some small game,some small waterfowl.
But you know, if you are reallythinking of getting into those
(34:59):
hunting knives, I'll tell youright now, well, not only will I
be a customer, but I would loveto, you know, design something
with you, or do maybe not designsomething with you, but maybe
have some sort of eating wildpresence, because I'll tell you
right now, we're not salesmenhere.
We are.
I'm telling you, we are notsalesmen, we're not out here
selling things.
We are out here helping people,guiding people, and it's what
(35:21):
you do every day.
You know, if you haven'tchecked out Mike's Instagram yet
, you have to check out howpassionate this man is when it
comes to knives.
And I even mentioned thesharpening.
Like I can't, for the life ofme, figure, like I'm starting to
.
It's starting to get better.
And again, I've been holding aknife for 30 years that water
(35:42):
stone sharpening and I do.
I have Japanese.
Most of the knives I use rightnow are from you in the kitchen.
You know, what can you say isthere an advantage of using?
You know these techniques and Iknow there's different types of
grains and different types ofstones and processes of how to
(36:03):
you know repairing knives,opposed from sharpening knives,
and you seem to master that.
And when I reached out to youto ask you, you know what stone
should I be looking at topurchase?
And you set me up with thewhole kit.
You know, and I'm learningEvery two weeks.
I would say I'm getting into itand I find that sometimes it's
(36:25):
super sharp and sometimes it'sjust not sharp enough and I'll
put it over my honing rod andget that edge.
But patience is a virtue, Iguess, or technique, I don't
know what to say.
Speaker 4 (36:36):
It takes practice, I guess, or technique, I don't
know what to say it takespractice.
It takes not just practice, butit takes a bit of time to know
the type of knives, the types ofsteel and what stones and what
kind of strength to use on thosestones.
But the biggest mistake that Itypically see people do when
they start on stones is thatthey focus too much on a
(37:01):
specific angle rather thanfocusing on the consistency of
holding that angle.
The way that I want to say itis that so many people come into
the shop or they just email usand they say you know, can you
sharpen this knife?
This knife is sharpened at 14.5degrees.
And I'm like look, no one willsharpen your knife at 14.5
(37:24):
degrees by hand and guaranteethat they can hold such degree.
Sure, we're going to sharpen itat about 15 degrees or at about
20 degrees or at about 25degrees.
But that's what drives me nutsis that you know when we're
focusing too much on saying, oh,I'm holding a slightly off
degree rather than just focusingon how our hands are consistent
(37:47):
at holding that edge.
So my best tip is to try tohold your hands as steady as
possible and make sure that youhave the right stone.
The stones will each have gritnumbers and the grit numbers are
like sanding paper.
You want to sand wood.
(38:08):
You're not going to sand woodreally well with a 2000 grit
sanding paper, but you can sandit quite well with a 20 grit.
The 20 grit will not give you anice smooth, polish and finish
of the wood.
That's why you want to moveslightly up as you go.
And it's the same thing withthe knife you start coarse and
(38:30):
you slightly go up in grain togive it that nice polish.
The polish will give it cuttingresistance, if I can say.
Speaker 3 (38:39):
Right, that's a good way of putting it, because I
know it's so funny.
You said that I don't reallyfocus on the consistency of you
know it's crazy, not like justspeaking to you again.
If I'm learning, everyone elselistening should be learning,
because that's a great tip.
And one more question on thewater stones Is there a specific
(39:06):
amount of time that you shouldbe soaking, because I've heard
that if you don't soak the stonelong enough, that can also be a
disadvantage when you'resharpening.
Or is that false news?
Speaker 4 (39:17):
Yeah, you're totally right.
You'll have different types ofstones.
So the ones that you have aredefinitely soaking stones.
You typically let them soak foryou 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.
However, not all stones will besoaking stones.
(39:37):
Some of the newer technologyare called splash and go, so you
don't let them soak becauseit's going to actually
negatively impact the stone.
So you typically just splashsome water onto it and you start
sharpening.
Then there's also other typesof stones that are going to be
oil stones.
You still need to put some oilonto the stone for it to sharpen
(39:59):
and clean properly the edgeOlder technology.
They still exist.
So, all depending on the type ofstone that you have, it's
either an oil stone, a soakingstone or a splash and go stone.
So that's the.
You can't really visually seeit, unfortunately, so there's no
tips or tricks that I can giveyou about.
(40:19):
You can't really visually seeit, unfortunately, so there's no
tips or tricks that I can giveyou about.
You know, go, take a look atyour stone and this is what you
would look for.
Typically it's really writtenon the, on the box, but most.
I'll say that you know 80 to 90percent of the stones on the
market are still soaking stones,that you need to let them soak,
let the bubble the air out ofthem and then you start
sharpening and always keep wateron the stone.
(40:42):
It always has to stay hydrated.
Speaker 3 (40:45):
Wow, great tips, folks, great tips, man.
Well, listen man, I, I I reallyappreciate you coming on today
and and dropping the news.
The Angler Pro, the Eco Model.
If you people listening want toget the Eating Wild
collaborated knife, please reachout to us on our DMs.
There's a limited edition, Ishouldn't say limited edition.
(41:08):
There's a limited amounts thatwe have in inventory right now.
But you know you could also goon the Kukushkin website, if I'm
not correct, and you canactually purchase the Angler Pro
and the Eco model on yourwebsite.
And you know what else canpeople look forward to?
(41:29):
Mike, I know we're talking thefillet knives and we're getting
the hunting knives, but you haveeverything 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, likeI am, or my chef's here, you
have almost about anything.
How can people get onto yourwebsite?
(41:50):
What's the website and how canthey reach you and order some
sick knives?
Speaker 4 (41:56):
Yes, so it's kekshinca and the specialty was
definitely starting off withkitchen knives, but we have tons
.
We have probably over 400different models of kitchen
knives in inventory and westarted specializing more and
more with custom assemblies.
So you grab a blade, you grab ahandle.
(42:17):
We custom assemble uniquemodels for you.
But the best thing is that welike to speak to people.
So if anyone is not sure, don'tjust purchase a knife that comes
in the box from a random place.
Get yourself informed.
Buy something that's adaptedfor you.
We have the Angler Pro.
(42:38):
We have the Echo Model with theEating 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 perfectexample of knives that are
approved by many people.
So those are the ones that weshould be looking for.
My tip is don't necessarily youdon't have to buy from us, but
(43:03):
don't buy just anything.
We see so many people makingmistakes and oh well, I saw
those reviews online.
You know reviews can befalsified.
Be sure that you actually speakto a physical person that can
suggest something to you, orlisten to a great podcast, you
know they might suggestsomething exactly.
Speaker 3 (43:23):
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 checkedhim out yet on instagram and, uh
, did you see the video of himcleaning that salmon?
And he came to the cottage andI just got the shipment in from
you and I opened up the knife.
(43:43):
I saw the Eating Wild logo onthere.
I was with CJ Dan's got one tooand the smile went from cheek
to cheek.
I was like this is unbelievable.
The work that you did into thisknife and I gave one as a gift,
the work that you did into thisknife and I gave one as a gift.
We are now partnering up withCody from Niagara Top Team with
(44:04):
his journey, his new journey inyou know, ufc and MMA and
fishing.
This guy's a stick.
You know, everyone's seen himon his Instagram and man, he
texted me.
He's like holy smoke smash.
He's like I got to send youthis video of me cleaning the
salmon.
Can I put it on Instagram?
I said, please, not, yet I'mlike we gotta get Mike on to
talk about these knives.
And then, finally, I said youknow what I'm like drop, drop
(44:26):
the drop the reel.
I want to see it and he put itup on his Instagram and it was
so cool to see it in action.
You must feel great when peoplethe response you get from
selling knives to people and I'mone of them.
Like I said, you know a lot ofthe 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 totalk to somebody, mike will be
(44:49):
talking to you, he will answeryour emails, he will answer your
calls and, brother, I'm just sohappy to start this journey
with you and people listening tothis podcast right now.
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 theKakushkin website.
(45:09):
Mike's got, you know, doesn'thave the Eating Wild knives
there.
We have them, but you do havean Angling Pro.
You do have an equal model aswell, and I just want to say
again, thank you so much fortaking the time with us and your
busy schedule.
We're excited to drop the newswith these knives and hopefully,
mike, we can get a lot of theseknives in people's hands and
(45:32):
it'll change.
It'll change the way they cleanfish 100%.
I can guarantee it.
Speaker 4 (45:37):
That'd be amazing.
It's always nice to see thosereels and to see those positive
feedback.
But I also want to mention tofolks that if ever something
happens negatively in theirexperience, you know people
should not be shy to alsoprovide their honest experience
about the knives, the sharpness,the flexibility, the sharpness,
(46:03):
the flexibility.
That's how we improve.
Nothing will be perfect and I'mmore than happy to also receive
some improvement notes for thenext.
You know, for the next roundsand we talked about the hunting
knives I'll need tons offeedback for those.
So you know that's going to bea next step too.
But you know positive feedbackor even needs improvement
feedback it's always superappreciated yeah, no, well,
(46:24):
listen, man, we appreciate youand we got showtime.
Speaker 3 (46:28):
Johnson, who just stepped into the studio and, uh,
you know, we we had a greatconversation with mike siege and
, um, you know, he's thinking ofdropping into the hunting
knives, possibly, possibly, um,I'll have some, I'll have.
Speaker 4 (46:43):
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 ofhunting season, I want to be
ready for it.
So there's demos coming in.
I'm already working withmanufacturers that did have some
(47:06):
molds, if I can say pre-made,that I can already start testing
the steel on.
So I'll have the steel, I'llhave the mechanism and I'll have
everything ready for the firstbatch of testing knives.
They're going to be kind offolding knives.
You'll see they're quiteamazing.
I don't want to say too, toomuch, you know it's coming, it's
(47:26):
coming, yeah, it's coming.
Speaker 3 (47:28):
Well, listen, man.
I want to say thank you againfor uh for taking the time and
sitting down with us and uhlooking 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 knifedesigned by Mike from Kokushkin.
Mike, it's always a pleasure.
Brother, fish on.
(47:49):
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 (47:54):
It's all in.
Oh, have you got a 50 beforeMike?
50 and three quarters oh,you're there man.
Speaker 3 (48:02):
So you're there.
Speaker 4 (48:03):
You've already hit the fifth 50 and three quarters,
but you know you've got to gobig right.
There's bigger ones out there.
Oh, there is.
Speaker 3 (48:13):
Okay, buddy, listen man.
Thank you again and we'reexcited to drop these knives on
people.
You take care and we'll catchup with you soon.
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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 throughthe interview with Mike.
Traffic was brutal.
You came down from erie and umman.
(51:05):
It was crazy to hear himexplain exactly what went into
these fillet knives.
Now I know now I can tell youI'm confident, yeah that these
are the best knives you can havein your tackle box, and even
him Siege about how to keep themsharp and what techniques to
use and having these certainaccessories that you can keep
(51:28):
with you to always make sureyour knives are razor, razor
sharp.
But I'll tell you, I'm nowconfident to say that we have a
gem.
We have a gem with our logo onit, brother.
Speaker 2 (51:38):
I just it's a beautiful man, it's a beautiful
knife, and to hear thebackground, and now you know the
story behind the knife.
You know what I mean Exactly.
Speaker 3 (51:48):
And it's funny how I asked him what would he rather
have, the Angling Pro or the Ecomodel?
And it was hard for him becausehe loves both knives equally.
Speaker 2 (51:57):
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 youpick, how do you pick man.
Speaker 3 (52:03):
One question, one question that we got to get
around here, siege, is pricing.
Yes, and we have mentioned thatyou are going to probably spend
a little bit more money onthese knives, but we got to talk
about it.
You know I was talking to MikeOffair about, you know how can
we price these knives so they'reaffordable, but yet people are
(52:23):
buying the Ferrari.
People are buying to me myopinion, being a kitchen warrior
, that I am having the bestfillet knife in the tackle box
and you know we thought long andhard about how much to drop
these knives for.
And listen, we're not a kniferetailing shop.
This is not what we do for aliving.
(52:44):
Our job, siege, is to give theknowledge to our listeners, help
them out with their outdoorjournal, with their outdoor
experience, and how can weapprove it and how can we be a
part of it and also pave a pathfor them to greatness and, I
would say, make their expertisewith cleaning fish, cleaning
(53:07):
wild game and I think you knowwe talked about it off air.
We don't really care to makemuch of a profit on this.
We just want to get people inthe hands of stuff that we get
to use every day.
Right and folks.
You can reach out to ShowtimeJohnson on social media right
now and lockdown.
We have limited inventory ofthe Angling Pro which is going
(53:30):
to retail.
We are going to give this knifeaway in your home without
shipping Shipping costsdepending on where you live in
the GTA or outside of Ontario$100 for the Angling Pro Knife
Siege.
Speaker 2 (53:46):
That's a bargain in my opinion it is because we
talked about it earlier Some ofthe brands that sell at some of
the stores.
You end up going through likethree of those knives in three
seasons.
Why not pay the buck?
Speaker 3 (54:01):
100 bones and you're set, you're set and and again,
this is a smaller edition.
Um, it comes made kakushkin andit'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 toclean fish, this thing is razor
sharp.
You remember what mike said onthe interview?
You know, if you going to becutting the head, if you're
(54:23):
going to be going through somehuge bones, use a cheaper knife,
get it started and then, whenit comes to the finesse, when it
comes to the finishing, getyour angling pro model and
finish that fish off.
I'll tell you right now, I willguarantee you the finesse will
be there and it's just going tohelp you clean that fish better.
Having a sharp knife is a safeknife.
(54:45):
And then coming to the for me,my opinion, my favorite knife is
the Eco Model, a little bitbigger.
It's what your father used outon your trip.
We are dropping this knife for$150.
Okay, I'm telling you right nowSiege for $150, for 50 bucks
more you're getting a little bitof extra length so you can
(55:05):
clean those bigger fish.
And you heard him say Swedishsteel.
You know it's a little bitheavier.
For me it's a better knife.
I would say both of themequally.
I'd love to have both of themat a talk box.
For 150 bucks each, you'rebuying a pro pro knife from one
of the best shops in Canada.
Speaker 2 (55:24):
And you know the story behind the knife, right?
You know, like I mean it'sfantastic and the people that
buy them make sure you send uspictures of you using them.
Speaker 3 (55:36):
Oh for sure, Like Cody, we got Cody Kovacek.
We got a knife in his hand andthat reel.
He posted on Instagram himusing the Eco oh butter.
It went through that Butter andhe's been texting me.
He's like buddy.
This knife is insane.
Yeah yeah, and I'm excited tolaunch this.
So, folks, if you're listeningto this episode, reach out, dm
(55:57):
Siege, on our Instagram If youare interested in purchasing one
of our knives.
We're going to put somepictures up.
We're going to put some videosup so at least you can see it in
action.
I've been using them every dayin the kitchen and they're
incredible.
Again, shipping costs will varydepending on where you are.
You can actually e-transfer us.
So, basically, go on toInstagram, reach out to Showtime
(56:20):
, tell them that you'reinterested in either the Eco or
the Angling Pro, or if you havesome questions about it, we'll
be happy to answer them for you.
Simply just e-transfer us, giveus your digits and your mailing
address and we'll get thatknife out to you ASAP.
Yes, sir, and you know, siege,we're coming to the end of our
(56:41):
barbecue giveaway the TraegerPellet Smoker.
It's been an amazing giveawayfor the summer, in my opinion.
Hopefully, we'll be announcinga winner very shortly.
Yes, but in with the out.
Oh sorry, what's that?
Speaker 2 (56:58):
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 (57:04):
No, out with the old, in with the new.
We're old man, what's?
Speaker 2 (57:08):
going on.
We're old, we're justbutchering all these.
We have a problem.
Man, two birds, one stone, onepebble.
We're brutal, man.
Speaker 3 (57:17):
Oh man, we need to get Hookset and Top Dog back in
the studio after their summerbreak here, because they'd be oh
Lou would be murdering me rightnow.
I'm butchering everything.
You know the way Lou is.
Speaker 2 (57:27):
He's a fact checker Fact check yeah.
Speaker 3 (57:31):
But listen, man, we're going to be dropping some
special.
We're going to do an Instagramgiveaway and it's going to
include one of the new AnglingPro 4 Eagle models, along with a
chef knife that we've beenholding back from Kukushkin,
from Mike, and as soon as wedrop the winner for the Traeger
(57:51):
barbecue giveaway, we are goingto drop an Instagram-only fillet
knife giveaway for our nextlucky winners, and I'm excited
to get these knives in people'shands.
Ceej, oh I can't wait.
Speaker 2 (58:03):
I can't wait, wait.
I would recommend one thing buyboth of them, yeah I agree,
we're not salesmen.
Speaker 3 (58:08):
No, I know we sound like it?
Yeah, we do sound like salesmenhere, but listen man, I'm
telling you, I'm so excitedespecially for a gift.
Speaker 2 (58:14):
If you want to give an angler a great gift, oh, like
I did for my father, forfather's day lights out.
Speaker 3 (58:21):
Lights out, brother.
I love it.
Well, listen, man.
We're not going to take up toomuch of people's time this week,
but we got some great episodescoming up ahead.
Speaker 2 (58:30):
Yes.
Speaker 3 (58:30):
And you know again, please like and subscribe to our
podcast, whether it's on ApplePodcasts, Spotify, wherever you
get your podcasts, Listen to us,drop us a comment.
Speaker 2 (58:43):
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 (58:51):
So we have a q a coming up and uh, you know, we
gotta, we gotta talk to thechamp.
We gotta get cody kavan checkon to see what's going on with
the champ.
Uh, you know, talk to him aboutthe fillet knife as well.
And uh, let's talk fishing man.
I want to know what people arepopping because guess what siege
in a couple months.
Speaker 2 (59:07):
We got hunting season around the corner you pumped um
, but the fall man, you knowwhen the leaves start changing
and the the air gets a littlecolder.
You're painting a picture oflike hallmark here, but the fall
, that's when the biggins,biggins, biggins, and the ducks
and the geese oh my, we got toget coach on soon oh yeah coach.
Speaker 3 (59:29):
We got to get fish on the gagne.
We got to talk to him how hissummer's been going and you know
he's been smashing walters likecrazy.
His instagram, you know.
If you check out fish de Gagneon Instagram, this guy's popping
fish out on Lake Nipissing likenobody's business and we're
excited, man.
We're excited to talk to theboys and see what's happening.
And let's set up our listeners,man.
(59:49):
Let's set them up with someproper gear.
Let them know what's beenworking for people out there on
the water.
You know one more thing beforewe go, what did you get that
nickel on?
Speaker 2 (59:59):
I'm dying to know should I tell you to I need to
know.
The listeners want to know whatthat 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 (01:00:11):
So here we go.
Listeners.
If you're listening, here we go.
Speaker 2 (01:00:14):
If you're listening listeners, it was a fire craw
chatterbait with orange swimbait.
Attachment.
Speaker 3 (01:00:22):
Why'd you take my headset off, man?
What's your problem?
Don't tell Tone what's yourproblem.
Speaker 2 (01:00:26):
I just all I caught was don't tell Tone what's going
on here and let it bump off therocks and hit the bottom and
then slow retrieve to a fastDon't tell Tone, Okay well, I
caught that.
Speaker 3 (01:00:38):
Oh, okay yeah but anyways.
I'm thinking chatterbait ofsome sort.
Speaker 2 (01:00:40):
That's just my opinion, anyways, hey, where's
coach when we need him?
Hey, hey, hey, coach start thattune, brother.
Speaker 3 (01:00:47):
Listen, man.
It's been another great episode.
I want to thank Mike fromKakushkin Knives.
Please reach out to us and getone of your eating wild fillet
knives in your tackle box.
This is and out of here forShowtime Johnson Hooks at
Martins and Top Dog Pereira'sthe Eating Well Podcast.
Ciao, we're out.
We'll talk to you next week.
Get the net.
Speaker 5 (01:01:06):
We've got the stars lined up.
They're coming out ready toplay.
It won't be long.
They'll be pulling up fish andwe'll be serving them their
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Speaker 5 (00:53):
Hi everybody.
I'm Angelo Viola and I'm PeteBowman.
Now you might know us as thehosts of Canada's favorite
fishing show, but now we'rehosting a podcast.
That's right.
Every Thursday, ange and I willbe right here in your ears
bringing you a brand new episodeof Outdoor Journal Radio.
Now, what are we going to talkabout for two hours every week?
Well, you know there's going tobe a lot of fishing.
Speaker 3 (01:14):
I knew exactly where those fish were going to be and
how to catch them, and they wereeasy to catch.
Speaker 5 (01:19):
Yeah, but it's not just a fishing show.
We're going to be talking topeople from all facets of the
outdoors, from athletes, All theother guys would go golfing Me,
and Garton Turk and all theRussians would go fishing.
Speaker 4 (01:32):
To scientists, but now that we're reforesting and
letting things breathe, it's theperfect transmission
environment for life.
Speaker 3 (01:39):
To chefs If any game isn't cooked properly, marinated
, you will taste it.
Speaker 5 (01:45):
And whoever else will pick up the phone Wherever you
are.
Outdoor Journal Radio seeks toanswer the questions and tell
the stories of all those whoenjoy being outside.
Find us on Spotify, applePodcasts or wherever you get
your podcasts.
Speaker 3 (02:14):
Welcome.
Welcome to another episode ofthe Eating Wild podcast.
I am your host, antonio SmashMalecka, joined by my co-host in
studio, christopher Showtime.
Jansen, he's here folks, he'shere with me.
Live from the studio.
Siege how you doing today,buddy.
Speaker 2 (02:29):
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 (02:37):
Well, this is probably one of the first times
that we get to sit next to eachother in the studio yes, and
drop an episode here.
And we got a beauty lined uptoday.
Folks, do we ever First of all,siege?
You just got back from yourtrip?
Yes, I know we're going to betalking about our eating wild
fillet knives that we're goingto be dropping.
(02:59):
Today we got Mike fromKukushkin who's in the green
room waiting to come, and wetalked about this on our last
episode that we will be droppingthe news about the eating wild
fillet knives, where you can getthem, how you can get them.
Again, we got limited inventory, but siege you.
Uh, you took one of thesefillet knives with you on your
(03:20):
trip.
Oh, one of the prototypes anduh, you were popping you were
popping, I was popping.
Speaker 2 (03:27):
It was a great trip, brother, and it's it's.
I always want to stay longer.
You know, some of those tripsyou 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 believeit, man.
Speaker 3 (03:49):
It looks like you got a couple walters on the
stringer yeah, a couple walters,we got some good size.
Speaker 2 (03:54):
You know what was really weird with this trip tone
?
It was opposite.
I've been fishing this lake allmy life and the largemouth
weren't with the lily pads theywere on the rocks Right.
But the smallmouths were inwith the lily pads and the
walters were in with them.
I was catching walters next tolilies.
(04:14):
If you can believe it or not,that's weird.
Speaker 3 (04:16):
And you mentioned.
We have a group text going onwith Bo Rod.
Yeah, mr Pete Bowman, and youmentioned it in our well.
First of all, you dropped apicture of you holding a nickel.
Speaker 2 (04:27):
I did get a nickel.
I got a nice large mouth, firstfive pounder of the year.
That's very exciting, right.
And then I lost a really goodsmall mouth.
I don't really want to go intodetail with that one so much.
But yeah, and some great.
This lake, those small northernlakes if any of our listeners
(04:47):
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, andall the fish are just they hit
different.
Speaker 3 (04:58):
Right and again the pattern was different.
Pattern was different.
You mentioned that to Bullrodand he responded even though
they're out filming the Fish inCanada show right now, he sent
us a picture of his nickel rightafter yes.
And he asked you what did youcatch that on?
And that sparked the wholeconversation.
And then you mentioned exactlywhat you just said.
You know you're finding them.
It was weird.
Speaker 2 (05:18):
It was just a weird time.
It was a weird time and it justshows you, like I said earlier,
as much as you think you knowabout fishing, it can change and
you just gotta adapt.
You gotta adapt with the changeand keep firing those lures and
then and then, next thing youknow pop fest pop fest, yeah,
and you got him and you, uh, yougot to get that knife in your
father's hand yes and uh, let'stalk about that.
Speaker 3 (05:41):
What was his reaction ?
The initial reaction when heused the eating wild fillet
knife.
Speaker 2 (05:45):
So it was.
What is that expression?
To kill a bird with one stone,Two birds with one stone.
Speaker 4 (05:53):
Two birds with one stone, yeah.
Speaker 2 (05:54):
So it was his father's day present as well.
Speaker 6 (05:56):
There you go.
Yes, a little bit late, but heappreciated it.
Speaker 2 (06:00):
I haven't seen him for a while, so I gave him that
beautiful fillet knife from Mikeand he, right out of the
package Like I mean thepackaging in it too is gorgeous.
Speaker 3 (06:11):
It's gorgeous, comes with a beautiful cover.
He always sends you a nicecover for it, kakushkin, it's
got the Eating Wild logo on it.
Speaker 2 (06:19):
Yes.
Speaker 3 (06:19):
And I believe you took the Eco model, which is the
bigger model.
We have the two models.
There's the angler pro, whichis a bit smaller yes, more you
know, I would say maybe for yourpan fish, smaller sort of size
fish and then you have the ecomodel which is a little bit
bigger.
My opinion is the bestall-around fillet knife I've
(06:39):
ever used.
But I'm gonna ask mike like Iknow mike's waiting to jump on
and he's busy you know thedifference between the two, how
they were made.
What kind of steel did he use?
What inspired us to sort of getinto 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 fullapproval on it.
Speaker 2 (07:01):
Yeah, and you can actually see the clip probably
on Instagram.
It has going out to get theWalters and then he cleans them
up and then the final dish howhe cooked it up is beautiful.
Speaker 3 (07:13):
Amazing.
Well, listen, let's not keepMike waiting long in the green
room.
Let's dive right into it.
Let's do it.
And you know we're going tohave this interview with Mike
and once we get off with MikeSiege going to have this
interview with mike.
And once we uh, once we get offwith mike siege, I want to ask
you a few questions about howpeople can um get their hands on
the eating wild fillet knivesand?
Um, you know I'm excited todrop the news and um, you know
(07:34):
we've been waiting a long timeto do this.
It's been a long time.
And also, uh, touch base on theend of the month, the uh
traeger giveaway we've been uhtalking about.
If you haven't got onto theFish and Canada website yet, to
put your name in there, enter,listen to the codes during every
episode for the last month toget yourselves 100 free entries
(07:55):
in, and hopefully, we got awinner.
We're going to announce veryshortly for that and you know
it's an exciting time.
Speaker 2 (08:03):
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 afew episodes, yes.
So I can't wait to 10-year.
Well, let's.
Speaker 3 (08:15):
I'm jumping ahead.
You know me, I'm always lookingahead.
Let's welcome Mike into theepisode.
We'll be right back.
After these very, very shortmessages, folks, on the other
side of this, we'll be droppingthe interview with Mike.
Stay tuned, folks, it's goingto be a great one.
Speaker 8 (08:36):
As the world gets louder and louder, the lessons
of our natural world becomeharder and harder to hear, but
they are still available tothose who know where to listen.
I'm Jerry Ouellette and I washonoured to serve as Ontario's
Minister of Natural Resources.
However, my journey into thewoods didn't come from politics.
(08:57):
Rather, it came from my time inthe bush and a mushroom.
In 2015, I was introduced tothe birch-hungry fungus known as
chaga, a tree conch withcenturies of medicinal use by
Indigenous peoples all over theglobe.
After nearly a decade of harvestuse, testimonials and research,
(09:20):
my skepticism has faded toobsession and I now spend my
life dedicated to improving thelives of others through natural
means.
But that's not what the show isabout.
My pursuit of the strangemushroom and my passion for the
outdoors has brought me to theplaces and around the people
that are shaped by our naturalworld.
On Outdoor Journal Radio'sUnder the Canopy podcast, I'm
(09:44):
going to take you along with meto see the places, meet the
people.
That will help you find youroutdoor passion and help you
live a life close to nature andunder the canopy.
Find Under the Canopy now onSpotify, apple Podcasts or
wherever else you get yourpodcasts or wherever else you
(10:07):
get your podcasts.
Speaker 7 (10:09):
How did a small-town sheet metal mechanic come to
build one of Canada's mosticonic fishing lodges?
I'm your host, steve Nitzwicky,and you'll find out about that
and a whole lot more on theOutdoor Journal Radio Network's
newest podcast, diaries of aLodge Owner.
But this podcast will be morethan that.
Every week on Diaries of aLodge Owner, I'm going to
(10:30):
introduce you to a ton of greatpeople, share their stories of
our trials, tribulations andinspirations, learn and have
plenty of laughs along the way.
Speaker 5 (10:42):
Meanwhile we're sitting there bobbing along
trying to figure out how tocatch a bass and we both decided
one day we were going to be ontelevision doing a fishing show.
Speaker 7 (10:51):
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 youso confidently you said hey,
pat, have you ever eaten a drum?
Find Diaries of a Lodge Ownernow on Spotify, apple Podcasts
or wherever you get your podcast.
Speaker 3 (11:12):
And welcome back to the Eating Wild podcast.
Smash Malecka here and we arefinally joined by the designer
yes, folks, the designer of theEating Wild Filet fillet knife.
We've been talking about thisknife for many, many episodes.
Our dms have been blowing up.
I know siege, he's been uhsaying, smash, we got to get
(11:34):
these knives to our customers.
They want them.
I said I am not dropping theseknives in people's laps until we
get mike from kakush on.
Everyone knows who he is.
We've been talking about hisknives.
You know he's been gracious totake some time with his busy
schedule to sit down and talk tous today about these knives.
And first of all, mike, thankyou for taking the time of
(11:57):
sitting with us today in theEating Wild podcast.
Speaker 4 (12:00):
Thanks for another invite.
Speaker 3 (12:02):
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 areEating Wild.
Eating Wild it's acollaboration because Mike, as
everyone knows, with the Kakushiknives if you haven't checked
out his website yet or his shopthis guy makes the best, most
(12:25):
beautiful knives.
In my opinion I've mentioned itbefore 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 aboutit for, I'd say, close to a year
now, and, uh, yeah, and andlet's start with the angler pro,
because, um, that was the firstknife we started talking about.
Speaker 4 (12:46):
We did.
Yeah, yeah, we talked aboutthat almost a year ago and the
Angler Pro was the one that westarted off with.
It was the you know, I'llconsider it that way the factory
model, factory-made model thatwill meet most expectations.
Um, smaller, shorter blade,I'll say, compared to most filet
(13:10):
knives, amazing case that itsimply clips into it.
Kid x case made out of solidplastic.
Um semi-flexible blade madefrom imported German steel.
So it's the great.
I'll consider it stillaffordable.
(13:31):
Amazing filet knife for mostpeople.
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'san amazing knife for that.
So the goal was to have theAngler Pro in a certain budget
(13:54):
but to still have a greatflexibility and also great feel.
Speaker 3 (14:04):
Right.
Speaker 4 (14:05):
So yeah.
Speaker 3 (14:06):
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 theprototype along with the whole
sharpening kit that I got fromyou, which is I'm still learning
man I got to talk to you aboutthat after but the water
sharpening man's, it's, it's,it's rewarding if you do it
(14:28):
properly.
I would say it that way.
You know, I'm always used tousing my wand and and I got the
ceramic wand from you and we'lldive into that later because I
know you're a specialist when itcomes to sharpening knives as
well, just looking at yourinstagram, um but but the one
thing I would say that stuck outto me with this when you sent
me the Angler Pro is one it wassharp as absolute, like it was
(14:52):
razor sharp.
I've used many, many, manyfillet knives.
I have many fillet knives, butyou mentioned walleye, you
mentioned trout.
Panfish I would say is prettygood.
The first fish I cleaned withit was a crappie, and the thing
that I really liked about it wasthat flex where it wasn't super
(15:14):
, super flexible, I was able toget through.
As you know, crappie it's arounder fish.
I was able to go up top and goright over that dorsal fin
really really firmly.
To go up top and go right overthat dorsal fin really really
firmly and with it being razorsharp as it was um, my god it
was.
It was incredible.
And I will say another thing isI let a guy named taro marotta
(15:37):
I'm sure people know who taro isand he was with us, we were
fishing together and, uh, helooked 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 amillion crappie and walleye in
his his career fishing, but whenhe put his hand on that knife
and he was and he startedcleaning the crab this is how I
(15:58):
do it, this is how you'resupposed to do and he was like
wow, he's like this knife isinsane and it was so amazing.
And that's when I I said to youthis is it, this is the, this
is the knife that the eatingwild, you know, listeners and
myself, as a chef, have to havein our tackle box.
Because you mentioned it.
It might be a little bit more,um, but you know, even looking
(16:20):
at a guy like Taro, um, who's,like I said, has cleaned a
million fish in his career, hewas right away surprised on how
good and how durable it reallywas.
Now, is that because of thesteel, would you say, or is it
like you got to just give me alittle bit of knowledge here
Because, like again, I've usedso many different filleted
knives?
(16:40):
What makes this one so strong?
Like cutting through that even,like like it was just ripping
through it, like nothing?
Speaker 4 (16:48):
So here's.
The thing is that when westarted 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 anexample, we have to go with
higher carbon content.
If we go with higher carboncontent, the knife will end up
(17:13):
rusting on the water or it willflex but won't flex back.
So it's been a struggle to tryto find that medium balance.
German steel has been known foryears and years.
You know everyone uses Germansteels on so many different um
filet knives.
So we didn't necessarily notfilet knife but on any type of
(17:34):
knife.
So we didn't necessarily re um,redesign the actual steel type
for this one.
I'll talk about the second ummodel right after.
But for this one we use Germansteel.
That is quite known.
It's something that's easy toget.
But the way that the knife hasbeen actually shaped and
designed has been shaped moreinto a um, more into like a
(17:57):
kitchen knife shape.
So instead of having like asharpness degree of about 25
degree, we have it way moreaggressive Right.
That steel can hold it way moreaggressive.
A bit of the downfall with thatand it's not necessarily a
downfall, but we mentioned it inthe little guide People that
(18:19):
want to chop the head off of alarge fish, like you catch a 30
pound salmon and you just wantto rip through the head with
that small knife I wouldn'trecommend it because it might be
a bit more brittle for thatapplication.
But for the other type of fishthat edge that was designed onto
(18:39):
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 itperform like that and to have
also that flex that you talkedabout the flex is.
It's difficult to pleaseeveryone in the flex right,
because some people love superflexible, some people love uh
(19:03):
stiff, some people like itsemi-flex.
This one is like you said, it'skind of in the between, it's in
the middle.
Most people so far have beenenjoying it.
Speaker 3 (19:11):
Well, I used it.
I know we're going to talkabout the Eco model soon, but I
just just going back on theAngler Pro, I actually cleaned a
strip loin with it and I hadChef Craig Baxter with me and I
showed him the knife and I saidyou know, here's the prototype
that Mike were thinking of doingthe collab with the Eating Wild
(19:35):
fillet knife.
And he looked at it.
He goes I could use this as aboning knife and it was because
of that flex.
And he cleaned that strip loin.
It was a one by one full stripand if anyone, you know, trying
to visualize what it like one byone means like the cap is about
an inch, so you got about aninch of fat was seeing you on
top of the top of the loin andhe literally was like you can,
(19:59):
you can butcher, you know, smallbirds with this you can.
You can even take apartpheasants or partridge or grouse
or anything like that with thatknife, because it has a little
bit of body to it.
Now, um, you know, moving on tothe bigger and and and I'm
excited about this one becauseyou know we didn't really talk
(20:20):
much about it, it was more thethe angler pro at the time when
we first started talking.
But this eco model, when yousent me this prototype, I was
absolutely floored because one Ilike the length.
Again, you talked about havingbigger knives, bigger fish, um,
and not to say that you can'tclean a smaller fish with this
(20:41):
knife.
For me, I, I personally, in thekitchen while I'm cleaning you
know, let's use salmon as anexample this knife, you hit it
with this one.
This to me is um, if you, ifyou want an all-purpose sort of
fillet knife, slash, cleaning,even soft meats and stuff with
it, to me, the eco model, let'stalk about that.
(21:03):
That knife, um is the numberone choice in my opinion.
That's just my opinion yeah.
Speaker 4 (21:09):
So the the eco model.
You know, we Basically this isthe feedback from most people is
that this model is actuallyhandmade.
So here's the big differencebetween the two models the
Angler Pro will be afactory-made knife and the Echo
model will be basically ahandmade knife.
(21:30):
Some people are going to say,oh well, factory-made it's not
good, Handmade it's good.
There are differences, thereare advantages, there are
disadvantages to both of them.
Without getting too complex,you know, factory made knives
will have a lot of consistencyin them.
Handmade knives will definitelyhave some added benefits but as
(21:52):
well, since it's fully handmade,there is also a bit of
inconsistency in the steel, inthe finishing of the handles, in
the lengths.
Sometimes it's not going to bea model that's going to be
perfectly 210 millimeter, One ofthem might be 106 millimeter,
the other one is 213 millimeterof blade.
Compared to factory made, theywill always be spot on.
(22:15):
That said, the Echo model isone that we have used a Swedish
steel that is called Sandvik,Sandvik anyone can research it.
There are different types ofSandviks.
We grabbed that Sandvik and weboosted the carbon content.
We boosted the hell out of thecarbon content, if I can say.
(22:36):
Disadvantage of that, the firstbatches that we got I talked
about it a bit earlier they wereflexing, never flexing back,
they were staying bent.
My goal with that is to boostthe carbon content, get them so
sharp, so hard, that they'regoing to last forever.
Disadvantage with that is thatthey would not flex properly,
(22:56):
and that's why we have gonethrough eight different samples
before getting this one spot on.
It's playing with the steeltype and making it as much
carbon content so that it takesa crazy edge, holds a crazy edge
.
Then add a certain amount ofchromium in it so that it does
(23:19):
not rust on you in the boat, andthen play with the thinness,
thickness geometry to make itthat it flexes perfectly.
So that one was a struggle toget done but a bit more
expensive, expensive, but I'm sohappy with the result if
someone does have the budget forthat one.
(23:41):
Like you said, it's a bitlonger.
It's a tank to work with, notsaying that the angler pro is
not good.
The angler pro is simplyamazing.
We just have to differentiatethem.
A bit.
Speaker 3 (23:50):
Yeah, you know what the angler pro I like I said
when you sent me that knife andcraig and I were using it for
the first time.
I got it and and you knowthey're both incredible knives.
You know, if you're you knowyou 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
(24:10):
have the knowledge behind youwhen it comes to knives and you
can be, you know, a little bitmore technical when you are
choosing your knives and how youprecision cut and stuff like
this.
But if you're an averagefisherman but this average
fisherman likes to consume whatthey catch, so they go to Lake
Ontario, they like to catch afew salmon, they'll clean.
What would you say in youropinion?
(24:34):
Again, the equal model youmentioned.
Yes, it's going to be a littlebit more expensive and we'll
talk about the pricing later inthe episode.
But, um, for me, mike, I wouldsay even as an ang uh, an angler
, I don't fish a lot, I don'tfish enough.
I should say I fish a lot, Idon't fish enough to me having
one tool in my box that I canrely on.
(24:57):
That.
You know, you mentioned therust control and being sharp as
hell, and how much work you putin this.
What knife are you keeping inyour tackle box Even though this
is Mike from Gagushkin andknows everything about these
knives inside and out?
But you're a fisherman man, youfish and we talked about this
before.
What would you say to ourlisteners?
You know, are you going tospend a bit more dough, or are
(25:19):
you going to spend a little bitless dough but still get an
awesome knife?
You know what I mean.
It's hard, it's a hard thing tochoose.
Speaker 4 (25:26):
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 atthe cottage, and the reason why
is because the cottage isstocked with lake trout and the
lake trouts are usually small.
They're around up to fourpounds.
I'll say that's a big laketrout for that lake.
Speaker 3 (25:46):
That's good eaters.
Speaker 4 (25:47):
Yeah.
So those are the ones that Iwould definitely and that's why
I have the Angler Pro at thecottage, because it just the
length of that knife for thattype of fish is simply amazing
and it performs like crazy.
If you want a premium knife forsmaller fish, go with the
Angler Pro.
(26:07):
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 troutof lake ontario, yeah, I would
definitely have the um the echomodel, and the reason why not
(26:31):
necessarily because of just thethe size of the fish, but also
because of the thickness of theactual bones that you're going
through the Echo will have aslightly more robust or hard
steel to be able to hold thatedge a bit better on bigger
(26:51):
bones, so it's not necessarilyneeded on the smaller, like
walleye or small lake trout.
So depending on what you fish,but here's the yeah, go ahead,
Nalo.
Speaker 3 (27:04):
No, I was going to say that that's a good point.
I mean, depending on what, Ithink that the right, because
they're both, I would say, arehigh quality knives.
But I think you're right, Ithink it's one of those
questions.
The answer is is what do youfish for?
What are you cleaning most?
High quality knives?
But I think you're right, Ithink it's, it's one of those
questions.
The answer is is what do youfish for?
What are you cleaning most?
You know, or do you need tospend that extra dough on having
(27:25):
you know the eco model in yourtackle box?
If you are your average, youknow largey, smallies, walters,
crappy perch, panfish in thewintertime, 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 (27:45):
and and maybe you have both in your tackle box, I
don't know so the way thatyou're saying is true, like most
people that that would ask meabout those two knives is that I
have two type of you know folksthat would ask about them.
The first knives is that I havetwo type of you know folks that
would ask about them.
The first person is definitelyyou know, I just want a good
quality, a premium knife,perfect, you know, go with the
(28:06):
Angler Pro.
There are other type of peoplethat 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 tolast forever.
I'm not saying that the AnglerPro is not going to last forever
.
Just you know, there's thathandmade factor to the Echo
model.
You know, treat yourself withthe Echo model.
It has that different vibe toit as well, but they're both
(28:31):
great.
But you also mentioned havingtwo knives and I'm not saying
you know, sure, go with theAngler Pro and go with the Echo.
That would be amazing.
But you know it comes at acertain budget.
Most people already do have acheaper knife.
Keep your cheaper knife to go,and this is a tip for everyone
(28:52):
Cut the head.
If you're still, if some peopleare used to cutting the head of
their fish off, cut the headwith the actual cheaper knife.
Go through the big bones withthe cheaper knife.
Keep the angler pro or keep theecho model for your finishing
touch.
It will keep that crisp edgefor so much longer, especially
(29:14):
if you even take the time tojust hone them or, you know,
strop them on a piece of leatherfrom time to time, because the
way that we use it and the waythat we maintain it will improve
even further how you enjoy yourfillet knives.
Speaker 3 (29:29):
That's a good point, man.
That was my next question.
Because you know most anglerslet's just be honest with each
other here Most anglers have arusty 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 topurchase this knife, you're
going to spend a bit more doughthan your Rapala and I'm not
(29:52):
knocking Rapala at all because,listen, they've sold millions of
knives.
You know everyone has one andyou know, when you pull them out
of the package, yes, they'rerazor sharp and stuff like that,
but we're talking premiumknives here.
We're talking knives that arebeing handmade, factory made.
You know Kukushkin and EatingWild approved Chef Smash.
You got Baxter.
We got dudes that are warriorsin the kitchen every single day
(30:14):
using these knives.
And you know we can only giveyou our not only our opinion,
but this is what we do, this iswhat we were using.
This is real life shit here.
But keeping your knives sharpand clean, what are some of the
tips that we can use?
And listen, you don't have tobuy any of these knives.
You can.
(30:35):
You know we could.
This question can go about whatcurrent knives people have in
their tackle box, what can theypurchase or what can they do to
keep the sharp edge on theirknives and make sure that every
knife in their tackle box isalways ready to go.
You know, no matter what timeof the year it is, no matter if
it's the winter or the summer,the spring, whatever fishing
you're doing, you know what aresome tips or what are some
(30:58):
accessories people can take withthem to always make sure that
their knives are razor.
Speaker 4 (31:03):
Yeah, maintenance, it will be key, for sure.
There are different ways thatwe can maintain them.
There's going to be a fewgadgets, I'll say, on the market
that rip the steel off of theedge and makes you feel proud
that you accomplished something,because it gives it a
sensibility of its oh, sharpnessis back, but it just simply
(31:26):
does not hold.
I don't recommend any of theselittle gadgets.
Your best bet will typically bea honing rod like a ceramic or
steel honing rod For the AnglerPro.
The steel is softer.
You can definitely benefit fromthe steel honing rod.
We like a ceramic or steelhoning rod For the Angler Pro.
The steel is softer.
You can definitely benefit fromthe steel honing rod.
We like the ceramic honing rods.
You can keep them on the boat.
Ceramic does not rust, sothat's good, and key will be to
(31:49):
use it regularly.
What mistakes most people willdo is that they will wait until
the knife has completely lostits edge before they start using
some sort of gadget to try tobring the sharpness back.
The goal with a honing rod or apiece of leather like a leather
(32:12):
strop will be to keep the edgeclean while it still has an edge
, so that it holds it for longerand it does not break itself.
If you wait too long, theceramic honing rod or the actual
strop will not help you bringback sharpness.
(32:33):
It will only extend sharpnessand that's why it's important to
do it regularly.
You know, you finish a fewfishes, go ahead, pass it on a
ceramic haunting rod, pass it ona leather strop, and if you
don't have a leather strop,you're stuck at a cottage.
You have an old leather belt onyou holding your pants.
(32:54):
Grab that leather belt, put iton a tree and just go ahead and
pass the edge on each side.
Don't try to bite into it thethe reverse side.
It's quite hard to explain itin it by voice, but you can
check online on how to strop,but even use your, your, your
(33:16):
old leather belt.
Speaker 3 (33:17):
It will help so much wow, wow, those are amazing tips
, man.
That's stuff that I'm learningright now just from having this
conversation.
I would never even thought ofthat.
How many times I'm at thecottage, and you know I can't
even tell you how excited we are, mike, to drop the Angler Pro
and the Eco Model Eating Wildedition of these unbelievable
(33:41):
fillet knives, and you know.
Moving on, and let's just talka little bit about Kukushkin
itself how are things going?
What's new?
I know you've been super busyand you mentioned you haven't
even been able had time to goout fishing yet.
But what's new?
What's new and exciting at yourshop there?
Speaker 4 (34:01):
Well before the shop.
I'm hitting the lake tomorrowmorning at probably 4.
Am going muskie fishingtomorrow, so let's hope I can
catch one of those guys.
But what's exciting?
And you know, we talked aboutfilet knives, but we also talked
about hunting knives, right?
So hunting knives are the nextones being targeted.
(34:25):
As it is, that's on the map.
I'm not a hunter, but you know,looks like I know people.
Speaker 3 (34:36):
We definitely got to talk, brother, because you know,
september actually it's October1st, I believe is bow season
this year in Ontario.
But you know, even with the Imentioned, you can use the
angler pro on some small game,some small waterfowl.
But you know, if you are reallythinking of getting into those
(34:59):
hunting knives, I'll tell youright now, well, not only will I
be a customer, but I would loveto, you know, design something
with you, or do maybe not designsomething with you, but maybe
have some sort of eating wildpresence, because I'll tell you
right now, we're not salesmenhere.
We are.
I'm telling you, we are notsalesmen, we're not out here
selling things.
We are out here helping people,guiding people, and it's what
(35:21):
you do every day.
You know, if you haven'tchecked out Mike's Instagram yet
, you have to check out howpassionate this man is when it
comes to knives.
And I even mentioned thesharpening.
Like I can't, for the life ofme, figure, like I'm starting to
.
It's starting to get better.
And again, I've been holding aknife for 30 years that water
(35:42):
stone sharpening and I do.
I have Japanese.
Most of the knives I use rightnow are from you in the kitchen.
You know, what can you say isthere an advantage of using?
You know these techniques and Iknow there's different types of
grains and different types ofstones and processes of how to
(36:03):
you know repairing knives,opposed from sharpening knives,
and you seem to master that.
And when I reached out to youto ask you, you know what stone
should I be looking at topurchase?
And you set me up with thewhole kit.
You know, and I'm learningEvery two weeks.
I would say I'm getting into itand I find that sometimes it's
(36:25):
super sharp and sometimes it'sjust not sharp enough and I'll
put it over my honing rod andget that edge.
But patience is a virtue, Iguess, or technique, I don't
know what to say.
Speaker 4 (36:36):
It takes practice, I guess, or technique, I don't
know what to say it takespractice.
It takes not just practice, butit takes a bit of time to know
the type of knives, the types ofsteel and what stones and what
kind of strength to use on thosestones.
But the biggest mistake that Itypically see people do when
they start on stones is thatthey focus too much on a
(37:01):
specific angle rather thanfocusing on the consistency of
holding that angle.
The way that I want to say itis that so many people come into
the shop or they just email usand they say you know, can you
sharpen this knife?
This knife is sharpened at 14.5degrees.
And I'm like look, no one willsharpen your knife at 14.5
(37:24):
degrees by hand and guaranteethat they can hold such degree.
Sure, we're going to sharpen itat about 15 degrees or at about
20 degrees or at about 25degrees.
But that's what drives me nutsis that you know when we're
focusing too much on saying, oh,I'm holding a slightly off
degree rather than just focusingon how our hands are consistent
(37:47):
at holding that edge.
So my best tip is to try tohold your hands as steady as
possible and make sure that youhave the right stone.
The stones will each have gritnumbers and the grit numbers are
like sanding paper.
You want to sand wood.
(38:08):
You're not going to sand woodreally well with a 2000 grit
sanding paper, but you can sandit quite well with a 20 grit.
The 20 grit will not give you anice smooth, polish and finish
of the wood.
That's why you want to moveslightly up as you go.
And it's the same thing withthe knife you start coarse and
(38:30):
you slightly go up in grain togive it that nice polish.
The polish will give it cuttingresistance, if I can say.
Speaker 3 (38:39):
Right, that's a good way of putting it, because I
know it's so funny.
You said that I don't reallyfocus on the consistency of you
know it's crazy, not like justspeaking to you again.
If I'm learning, everyone elselistening should be learning,
because that's a great tip.
And one more question on thewater stones Is there a specific
(39:06):
amount of time that you shouldbe soaking, because I've heard
that if you don't soak the stonelong enough, that can also be a
disadvantage when you'resharpening.
Or is that false news?
Speaker 4 (39:17):
Yeah, you're totally right.
You'll have different types ofstones.
So the ones that you have aredefinitely soaking stones.
You typically let them soak foryou 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.
However, not all stones will besoaking stones.
(39:37):
Some of the newer technologyare called splash and go, so you
don't let them soak becauseit's going to actually
negatively impact the stone.
So you typically just splashsome water onto it and you start
sharpening.
Then there's also other typesof stones that are going to be
oil stones.
You still need to put some oilonto the stone for it to sharpen
(39:59):
and clean properly the edgeOlder technology.
They still exist.
So, all depending on the type ofstone that you have, it's
either an oil stone, a soakingstone or a splash and go stone.
So that's the.
You can't really visually seeit, unfortunately, so there's no
tips or tricks that I can giveyou about.
(40:19):
You can't really visually seeit, unfortunately, so there's no
tips or tricks that I can giveyou about.
You know, go, take a look atyour stone and this is what you
would look for.
Typically it's really writtenon the, on the box, but most.
I'll say that you know 80 to 90percent of the stones on the
market are still soaking stones,that you need to let them soak,
let the bubble the air out ofthem and then you start
sharpening and always keep wateron the stone.
(40:42):
It always has to stay hydrated.
Speaker 3 (40:45):
Wow, great tips, folks, great tips, man.
Well, listen man, I, I I reallyappreciate you coming on today
and and dropping the news.
The Angler Pro, the Eco Model.
If you people listening want toget the Eating Wild
collaborated knife, please reachout to us on our DMs.
There's a limited edition, Ishouldn't say limited edition.
(41:08):
There's a limited amounts thatwe have in inventory right now.
But you know you could also goon the Kukushkin website, if I'm
not correct, and you canactually purchase the Angler Pro
and the Eco model on yourwebsite.
And you know what else canpeople look forward to?
(41:29):
Mike, I know we're talking thefillet knives and we're getting
the hunting knives, but you haveeverything 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, likeI am, or my chef's here, you
have almost about anything.
How can people get onto yourwebsite?
(41:50):
What's the website and how canthey reach you and order some
sick knives?
Speaker 4 (41:56):
Yes, so it's kekshinca and the specialty was
definitely starting off withkitchen knives, but we have tons
.
We have probably over 400different models of kitchen
knives in inventory and westarted specializing more and
more with custom assemblies.
So you grab a blade, you grab ahandle.
(42:17):
We custom assemble uniquemodels for you.
But the best thing is that welike to speak to people.
So if anyone is not sure, don'tjust purchase a knife that comes
in the box from a random place.
Get yourself informed.
Buy something that's adaptedfor you.
We have the Angler Pro.
(42:38):
We have the Echo Model with theEating 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 perfectexample of knives that are
approved by many people.
So those are the ones that weshould be looking for.
My tip is don't necessarily youdon't have to buy from us, but
(43:03):
don't buy just anything.
We see so many people makingmistakes and oh well, I saw
those reviews online.
You know reviews can befalsified.
Be sure that you actually speakto a physical person that can
suggest something to you, orlisten to a great podcast, you
know they might suggestsomething exactly.
Speaker 3 (43:23):
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 checkedhim out yet on instagram and, uh
, did you see the video of himcleaning that salmon?
And he came to the cottage andI just got the shipment in from
you and I opened up the knife.
(43:43):
I saw the Eating Wild logo onthere.
I was with CJ Dan's got one tooand the smile went from cheek
to cheek.
I was like this is unbelievable.
The work that you did into thisknife and I gave one as a gift,
the work that you did into thisknife and I gave one as a gift.
We are now partnering up withCody from Niagara Top Team with
(44:04):
his journey, his new journey inyou know, ufc and MMA and
fishing.
This guy's a stick.
You know, everyone's seen himon his Instagram and man, he
texted me.
He's like holy smoke smash.
He's like I got to send youthis video of me cleaning the
salmon.
Can I put it on Instagram?
I said, please, not, yet I'mlike we gotta get Mike on to
talk about these knives.
And then, finally, I said youknow what I'm like drop, drop
(44:26):
the drop the reel.
I want to see it and he put itup on his Instagram and it was
so cool to see it in action.
You must feel great when peoplethe response you get from
selling knives to people and I'mone of them.
Like I said, you know a lot ofthe 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 totalk to somebody, mike will be
(44:49):
talking to you, he will answeryour emails, he will answer your
calls and, brother, I'm just sohappy to start this journey
with you and people listening tothis podcast right now.
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 theKakushkin website.
(45:09):
Mike's got, you know, doesn'thave the Eating Wild knives
there.
We have them, but you do havean Angling Pro.
You do have an equal model aswell, and I just want to say
again, thank you so much fortaking the time with us and your
busy schedule.
We're excited to drop the newswith these knives and hopefully,
mike, we can get a lot of theseknives in people's hands and
(45:32):
it'll change.
It'll change the way they cleanfish 100%.
I can guarantee it.
Speaker 4 (45:37):
That'd be amazing.
It's always nice to see thosereels and to see those positive
feedback.
But I also want to mention tofolks that if ever something
happens negatively in theirexperience, you know people
should not be shy to alsoprovide their honest experience
about the knives, the sharpness,the flexibility, the sharpness,
(46:03):
the flexibility.
That's how we improve.
Nothing will be perfect and I'mmore than happy to also receive
some improvement notes for thenext.
You know, for the next roundsand we talked about the hunting
knives I'll need tons offeedback for those.
So you know that's going to bea next step too.
But you know positive feedbackor even needs improvement
feedback it's always superappreciated yeah, no, well,
(46:24):
listen, man, we appreciate youand we got showtime.
Speaker 3 (46:28):
Johnson, who just stepped into the studio and, uh,
you know, we we had a greatconversation with mike siege and
, um, you know, he's thinking ofdropping into the hunting
knives, possibly, possibly, um,I'll have some, I'll have.
Speaker 4 (46:43):
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 ofhunting season, I want to be
ready for it.
So there's demos coming in.
I'm already working withmanufacturers that did have some
(47:06):
molds, if I can say pre-made,that I can already start testing
the steel on.
So I'll have the steel, I'llhave the mechanism and I'll have
everything ready for the firstbatch of testing knives.
They're going to be kind offolding knives.
You'll see they're quiteamazing.
I don't want to say too, toomuch, you know it's coming, it's
(47:26):
coming, yeah, it's coming.
Speaker 3 (47:28):
Well, listen, man.
I want to say thank you againfor uh for taking the time and
sitting down with us and uhlooking 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 knifedesigned by Mike from Kokushkin.
Mike, it's always a pleasure.
Brother, fish on.
(47:49):
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 (47:54):
It's all in.
Oh, have you got a 50 beforeMike?
50 and three quarters oh,you're there man.
Speaker 3 (48:02):
So you're there.
Speaker 4 (48:03):
You've already hit the fifth 50 and three quarters,
but you know you've got to gobig right.
There's bigger ones out there.
Oh, there is.
Speaker 3 (48:13):
Okay, buddy, listen man.
Thank you again and we'reexcited to drop these knives on
people.
You take care and we'll catchup with you soon.
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Thus the Ugly Pike Podcast was born and quickly
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today's code for the Traegergiveaway.
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(50:44):
Contests for the TraegerGiveaway, to get some extra
entries, and good luck toeverybody 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 throughthe interview with Mike.
Traffic was brutal.
You came down from erie and umman.
(51:05):
It was crazy to hear himexplain exactly what went into
these fillet knives.
Now I know now I can tell youI'm confident, yeah that these
are the best knives you can havein your tackle box, and even
him Siege about how to keep themsharp and what techniques to
use and having these certainaccessories that you can keep
(51:28):
with you to always make sureyour knives are razor, razor
sharp.
But I'll tell you, I'm nowconfident to say that we have a
gem.
We have a gem with our logo onit, brother.
Speaker 2 (51:38):
I just it's a beautiful man, it's a beautiful
knife, and to hear thebackground, and now you know the
story behind the knife.
You know what I mean Exactly.
Speaker 3 (51:48):
And it's funny how I asked him what would he rather
have, the Angling Pro or the Ecomodel?
And it was hard for him becausehe loves both knives equally.
Speaker 2 (51:57):
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 youpick, how do you pick man.
Speaker 3 (52:03):
One question, one question that we got to get
around here, siege, is pricing.
Yes, and we have mentioned thatyou are going to probably spend
a little bit more money onthese knives, but we got to talk
about it.
You know I was talking to MikeOffair about, you know how can
we price these knives so they'reaffordable, but yet people are
(52:23):
buying the Ferrari.
People are buying to me myopinion, being a kitchen warrior
, that I am having the bestfillet knife in the tackle box
and you know we thought long andhard about how much to drop
these knives for.
And listen, we're not a kniferetailing shop.
This is not what we do for aliving.
(52:44):
Our job, siege, is to give theknowledge to our listeners, help
them out with their outdoorjournal, with their outdoor
experience, and how can weapprove it and how can we be a
part of it and also pave a pathfor them to greatness and, I
would say, make their expertisewith cleaning fish, cleaning
(53:07):
wild game and I think you knowwe talked about it off air.
We don't really care to makemuch of a profit on this.
We just want to get people inthe hands of stuff that we get
to use every day.
Right and folks.
You can reach out to ShowtimeJohnson on social media right
now and lockdown.
We have limited inventory ofthe Angling Pro which is going
(53:30):
to retail.
We are going to give this knifeaway in your home without
shipping Shipping costsdepending on where you live in
the GTA or outside of Ontario$100 for the Angling Pro Knife
Siege.
Speaker 2 (53:46):
That's a bargain in my opinion it is because we
talked about it earlier Some ofthe brands that sell at some of
the stores.
You end up going through likethree of those knives in three
seasons.
Why not pay the buck?
Speaker 3 (54:01):
100 bones and you're set, you're set and and again,
this is a smaller edition.
Um, it comes made kakushkin andit'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 toclean fish, this thing is razor
sharp.
You remember what mike said onthe interview?
You know, if you going to becutting the head, if you're
(54:23):
going to be going through somehuge bones, use a cheaper knife,
get it started and then, whenit comes to the finesse, when it
comes to the finishing, getyour angling pro model and
finish that fish off.
I'll tell you right now, I willguarantee you the finesse will
be there and it's just going tohelp you clean that fish better.
Having a sharp knife is a safeknife.
(54:45):
And then coming to the for me,my opinion, my favorite knife is
the Eco Model, a little bitbigger.
It's what your father used outon your trip.
We are dropping this knife for$150.
Okay, I'm telling you right nowSiege for $150, for 50 bucks
more you're getting a little bitof extra length so you can
(55:05):
clean those bigger fish.
And you heard him say Swedishsteel.
You know it's a little bitheavier.
For me it's a better knife.
I would say both of themequally.
I'd love to have both of themat a talk box.
For 150 bucks each, you'rebuying a pro pro knife from one
of the best shops in Canada.
Speaker 2 (55:24):
And you know the story behind the knife, right?
You know, like I mean it'sfantastic and the people that
buy them make sure you send uspictures of you using them.
Speaker 3 (55:36):
Oh for sure, Like Cody, we got Cody Kovacek.
We got a knife in his hand andthat reel.
He posted on Instagram himusing the Eco oh butter.
It went through that Butter andhe's been texting me.
He's like buddy.
This knife is insane.
Yeah yeah, and I'm excited tolaunch this.
So, folks, if you're listeningto this episode, reach out, dm
(55:57):
Siege, on our Instagram If youare interested in purchasing one
of our knives.
We're going to put somepictures up.
We're going to put some videosup so at least you can see it in
action.
I've been using them every dayin the kitchen and they're
incredible.
Again, shipping costs will varydepending on where you are.
You can actually e-transfer us.
So, basically, go on toInstagram, reach out to Showtime
(56:20):
, tell them that you'reinterested in either the Eco or
the Angling Pro, or if you havesome questions about it, we'll
be happy to answer them for you.
Simply just e-transfer us, giveus your digits and your mailing
address and we'll get thatknife out to you ASAP.
Yes, sir, and you know, siege,we're coming to the end of our
(56:41):
barbecue giveaway the TraegerPellet Smoker.
It's been an amazing giveawayfor the summer, in my opinion.
Hopefully, we'll be announcinga winner very shortly.
Yes, but in with the out.
Oh sorry, what's that?
Speaker 2 (56:58):
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 (57:04):
No, out with the old, in with the new.
We're old man, what's?
Speaker 2 (57:08):
going on.
We're old, we're justbutchering all these.
We have a problem.
Man, two birds, one stone, onepebble.
We're brutal, man.
Speaker 3 (57:17):
Oh man, we need to get Hookset and Top Dog back in
the studio after their summerbreak here, because they'd be oh
Lou would be murdering me rightnow.
I'm butchering everything.
You know the way Lou is.
Speaker 2 (57:27):
He's a fact checker Fact check yeah.
Speaker 3 (57:31):
But listen, man, we're going to be dropping some
special.
We're going to do an Instagramgiveaway and it's going to
include one of the new AnglingPro 4 Eagle models, along with a
chef knife that we've beenholding back from Kukushkin,
from Mike, and as soon as wedrop the winner for the Traeger
(57:51):
barbecue giveaway, we are goingto drop an Instagram-only fillet
knife giveaway for our nextlucky winners, and I'm excited
to get these knives in people'shands.
Ceej, oh I can't wait.
Speaker 2 (58:03):
I can't wait, wait.
I would recommend one thing buyboth of them, yeah I agree,
we're not salesmen.
Speaker 3 (58:08):
No, I know we sound like it?
Yeah, we do sound like salesmenhere, but listen man, I'm
telling you, I'm so excitedespecially for a gift.
Speaker 2 (58:14):
If you want to give an angler a great gift, oh, like
I did for my father, forfather's day lights out.
Speaker 3 (58:21):
Lights out, brother.
I love it.
Well, listen, man.
We're not going to take up toomuch of people's time this week,
but we got some great episodescoming up ahead.
Speaker 2 (58:30):
Yes.
Speaker 3 (58:30):
And you know again, please like and subscribe to our
podcast, whether it's on ApplePodcasts, Spotify, wherever you
get your podcasts, Listen to us,drop us a comment.
Speaker 2 (58:43):
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 (58:51):
So we have a q a coming up and uh, you know, we
gotta, we gotta talk to thechamp.
We gotta get cody kavan checkon to see what's going on with
the champ.
Uh, you know, talk to him aboutthe fillet knife as well.
And uh, let's talk fishing man.
I want to know what people arepopping because guess what siege
in a couple months.
Speaker 2 (59:07):
We got hunting season around the corner you pumped um
, but the fall man, you knowwhen the leaves start changing
and the the air gets a littlecolder.
You're painting a picture oflike hallmark here, but the fall
, that's when the biggins,biggins, biggins, and the ducks
and the geese oh my, we got toget coach on soon oh yeah coach.
Speaker 3 (59:29):
We got to get fish on the gagne.
We got to talk to him how hissummer's been going and you know
he's been smashing walters likecrazy.
His instagram, you know.
If you check out fish de Gagneon Instagram, this guy's popping
fish out on Lake Nipissing likenobody's business and we're
excited, man.
We're excited to talk to theboys and see what's happening.
And let's set up our listeners,man.
(59:49):
Let's set them up with someproper gear.
Let them know what's beenworking for people out there on
the water.
You know one more thing beforewe go, what did you get that
nickel on?
Speaker 2 (59:59):
I'm dying to know should I tell you to I need to
know.
The listeners want to know whatthat 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 (01:00:11):
So here we go.
Listeners.
If you're listening, here we go.
Speaker 2 (01:00:14):
If you're listening listeners, it was a fire craw
chatterbait with orange swimbait.
Attachment.
Speaker 3 (01:00:22):
Why'd you take my headset off, man?
What's your problem?
Don't tell Tone what's yourproblem.
Speaker 2 (01:00:26):
I just all I caught was don't tell Tone what's going
on here and let it bump off therocks and hit the bottom and
then slow retrieve to a fastDon't tell Tone, Okay well, I
caught that.
Speaker 3 (01:00:38):
Oh, okay yeah but anyways.
I'm thinking chatterbait ofsome sort.
Speaker 2 (01:00:40):
That's just my opinion, anyways, hey, where's
coach when we need him?
Hey, hey, hey, coach start thattune, brother.
Speaker 3 (01:00:47):
Listen, man.
It's been another great episode.
I want to thank Mike fromKakushkin Knives.
Please reach out to us and getone of your eating wild fillet
knives in your tackle box.
This is and out of here forShowtime Johnson Hooks at
Martins and Top Dog Pereira'sthe Eating Well Podcast.
Ciao, we're out.
We'll talk to you next week.
Get the net.
Speaker 5 (01:01:06):
We've got the stars lined up.
They're coming out ready toplay.
It won't be long.
They'll be pulling up fish andwe'll be serving them their
favorite dish.
All the feeling screaming reelson fishing fire.
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