Safety Measures to Prolong the Life of your Fillet Knife
For a good chef, fillet knives are a part of your pride and joy. Not only do you have to choose it carefully, you also have to take care of it. A sharpened knife keeps your kitchen a little more updated and is easier and safer to use. It glides through easily. And it reduces the risk of injuring the user as you have to apply less pressure and there is a lower chance of miscalculating the force.
You can purchase a knife that comes with a cover. A cover offers an extended level of protection. But ultimately, you will have to make a habit of sharpening it regularly. The entire process includes two steps, honing and grinding. The first step, grinding, requires you to remove metal from the knife. This is done to achieve the preferred shape of the knife. After this comes the honing process. In this, abrasive stones are used to remove a precise amount of metal from the edge. This requires a lighter hand as well. These are some tips to ensure that you have properly sharpened your fillet knife.
Ways to Sharpen your Knife
- You will usually find a 20-degree edge level in your kitchen knives. However, you can fillet well with a knife that has a 15-degree bevel as well. As long as you don’t have to cut through bones, bait or monofilament, this will work well enough. Usually, for a neat filleting, you won’t require a knife with more than a 12 to 15 edge bevel.
- If you are sharpening yourself, you need to set the bevel as well. The easiest way to do this is to segregate two-quarters. Each should be 0.07 inch and you will get the perfect angle. If you prefer to do the math yourself, just part the width of the blade by 5 and you will get the height required for a 12-degree bevel. For instance, for a 0.75-inch width, dividing it by 5 will equate to a spine height up to 0.15 inches.
- If you are unsure of whether the sharpening is over, is to look for a burr. The burr forms on the edge opposite the one you are sharpening. It is basically a wire edge all along the length of the knife. If the burr is not visible, you can check for it with your fingers.
- If you are trying to figure out the direction of movement of the knife during sharpening, it is not as important. You can push, or move in a direction away from yourself. Or you can pull, that is, pull the knife towards yourself.
- Finally, all you will have left to do is to sharpen the knife. Complete each sweep from the heel to the toe. If you have successfully created a burr, then attempt to create one on the opposite side. Finish the strokes till you can’t feel the burr any longer.
A sharp knife results in a good fillet. No one wants choppy amateur fillets. Particularly, if you are inexperienced, the use of a good fillet knife allows camouflaging this and serving perfectly shaped fish fillets to your guests. You can buy an abrasive stone or a steel rod for sharpening. During the process, you just have to follow a couple of safety measures. Sharpen away from any open containers of food. And make sure that you don’t cut off your fingers in the process.