Filleting your fish can be difficult. You want to ensure that you don’t waste its meat while removing all the bones from the fish. That’s why it’s crucial to choose a knife that can do the job for you. Fish filleting knives make a perfect companion in the kitchen for chefs that fillet fish regularly. If you want to make filleting an easier chore, then you should get a fillet knife.
What Is the Best Knife To Use When Cutting a Fish?
There are two types of knives that you can use to properly cut a fish. First, you have a boning knife. This kitchen knife is perfect for separating the bones and meat of the fish due to its thick and sharp blade.
Secondly, the fillet knife is also a good choice when cutting fish. However, unlike a boning knife, fish filleting knives are designed for more precise fish-cutting jobs. Its thinner blade allows cooks to cut the fish without wasting too much meat.
What Is a Fillet Knife Used For?
Aside from its thin blade, a fillet knife is also curved and flexible. Because of its design, a fillet knife can reach places no matter how small they are. Furthermore, its handle is often made of either sealed hardwood or stainless steel. This design makes gripping the knife and cleaning it easier. Generally, the blade of a fillet knife can range from six to 11 inches.
Filleting knives have other applications as well, including:
- Filleting a fish
- Cutting thin strips of steak and chicken
- Shaving sections of roast beef
A fillet knife is an absolute must for any chef working with fish and other types of soft meat.
What Is Different About a Fillet Knife?
Unlike a standard kitchen knife that’s used for general purposes, a fillet knife is specialized for thin and precision cuts. Its blade is thinner and more flexible, making it perfect for reaching any area of the meat that would be impossible to do with a general-purpose knife.
Can a Fillet Knife Be Too Sharp?
A fillet knife’s sharpness is crucial for its functioning. While there’s no maximum sharpness to look out for, it’s vital to note that sharpening it way too much will shorten its lifespan. After all, you’re taking away bits of metal from the blade as you sharpen it. Therefore, it’s best to sharpen the knife once every couple of months to preserve its edge while ensuring that it lasts.
Filleting a fish or making thin strips of meat can be frustrating. If you want to make your life easier, then you should get a fillet knife as one of your trusty tools in the kitchen.