Fillet Knives: 5 Fast Facts
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Fact #1. There are two stages to properly sharpening a knife. First is the actual sharpening. In this, a bit of metal is removed from the blade and its edge is reshaped. To sharpen a fillet knife using a whetstone, you can mimic the motion of slicing at a hard cheese. Hold the knife's edge at an angle of about twenty degrees and cut away from your body. Ensure the entire length of the blade passes against the stone's surface.
Fact #2. You also need to hone the knife. This is done after sharpening. The basic idea is to straighten the edge to properly align with the overall blade. To hone the edge, simply complete one or two passes at the same angle using a steel honing rod. Many fillet knives cost more than a hundred dollars, but with proper care they can be a lifetime purchase.
Fact #3. To prepare most fish, you can follow a few basic steps. First you remove the scales using a dedicated scaling tool. Next it's a good idea to gut the fish. Remove its stomach and entrails to keep the flesh you will later consume cleaner and safer. Lay the fish flat on its side and cut down into it, stopping when you hit the spine. Turn the blade parallel with the spine and slide it along the length of the fish.
Fact #4. Fillet knives that look good are great for home use. The more you enjoy the appearance of a tool, the more likely you are to reach for it. Most home uses aren't going to require something extraordinarily rugged.
Fact #5. If the knife is going to be used on whole animals, quality is key. A good fillet knife will have a long, slender blade that can easily penetrate flesh and scales. It will also need to slide the length of the body without getting caught. Even the best will need to be sharpened regularly, though.
Fact #1. There are two stages to properly sharpening a knife. First is the actual sharpening. In this, a bit of metal is removed from the blade and its edge is reshaped. To sharpen a fillet knife using a whetstone, you can mimic the motion of slicing at a hard cheese. Hold the knife's edge at an angle of about twenty degrees and cut away from your body. Ensure the entire length of the blade passes against the stone's surface.
Fact #2. You also need to hone the knife. This is done after sharpening. The basic idea is to straighten the edge to properly align with the overall blade. To hone the edge, simply complete one or two passes at the same angle using a steel honing rod. Many fillet knives cost more than a hundred dollars, but with proper care they can be a lifetime purchase.
Fact #3. To prepare most fish, you can follow a few basic steps. First you remove the scales using a dedicated scaling tool. Next it's a good idea to gut the fish. Remove its stomach and entrails to keep the flesh you will later consume cleaner and safer. Lay the fish flat on its side and cut down into it, stopping when you hit the spine. Turn the blade parallel with the spine and slide it along the length of the fish.
Fact #4. Fillet knives that look good are great for home use. The more you enjoy the appearance of a tool, the more likely you are to reach for it. Most home uses aren't going to require something extraordinarily rugged.
Fact #5. If the knife is going to be used on whole animals, quality is key. A good fillet knife will have a long, slender blade that can easily penetrate flesh and scales. It will also need to slide the length of the body without getting caught. Even the best will need to be sharpened regularly, though.
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