6 Interesting Facts about the Fillet Knife
The world of knives is entangling and each model is differentiated through minute peculiarities. Of course, each knife has its own area of specialty. Even though they overlap, they are better suited for the purposes for which they have been designed.
As such, a fillet knife is an intricate tool that is distinct from a boning or a skinning knife even though the functions may sound the same to an amateur. If you are new to filleting and find it hard to recognize what would make the best purchase, here are some facts that will help you.
Tips to Choose a Fillet Knife
- The standard sizes that you will find in the market while choosing a fillet knife will be 4, 6, 7.5 and 9 inches. However, there is no such rule that a smaller blade is preferable to a larger one or vice versa. The size of the blade depends on the fish. A larger fish requires a large blade and a small one, a small blade. If you want something that works more or less on every fish, the 7.5 inch is the ideal size.
- If you are not into regular filleting, it is easy for the blade to get rusted over time. So most blades are made of stainless steel that prevents corrosion.
- While slicing through a fish, the flexibility of the blade is important. Usually, smaller blades have more flexibility than the larger ones. This is because smaller fishes demand sharper cuts and shorter angles.
- While you might argue that all that should matter in a knife is the blade, the handle is, however, equally significant. The handle determines your grip and execution of the cuts. While most handles have been made of wood, plastic and rubber have been decent replacements of late. In fact, in some measure, they are even better. Wood has a tendency to slip and get stinky over time. This is because it soaks up the smell of the fishes. Rubber, on the other hand, provides a better grip as it can be squeezed for extra pressure. Plastic and rubber cleaned easier and does not get stinky either.
- Fillet knives need to be kept sharp above all. And it is important to keep them that way. There are several ways you can sharpen the edges of your knife. This can be done with the help of steel or a sharpening stone. Some knives come with a sheath. That accords it an extra protection and increases its longevity.
- When we talk of fillet knives, the first image that comes to our mind is that of a traditional knife with a design that suits its purpose. However, fillet knives have advanced far above that as there are electrical varieties available now. These have rotating handles that ease the job. It hastens the process and gives a neater finish. These are sharper as well and that makes it easier to work with.
If you like to catch your own fish, fillet knives are a must have in our kitchen. The quality of the knife determines the precision of cuts. This could be the difference between a sloppy fish fillet and a professional one. So it is important to learn as much as you can and choose the correct knife for yourself.