Haha. You guys who say you only use a knife probably don't have 70 year old hands, with arthritis knuckles!! The advances in electric knives are amazing, and I use it for almost everything except big redfish and flounder. Nothing ruins an electric knife faster than those giant back scales, and tough rib bones on reds. A razor sharp, heavy blade is still my go to for them guys.
Yeppers. I started using an electric knife on trout when I was 16, but went that rout for speed. Took a little getting used to vs a regular filet knife at first, but in no time I could clean a limit of specks (used to be 10 here
) in 5 minutes. Filet/cut out ribs/rinsed & bagged/done. Everything else still gets the regular knife though.