Filet knife
Oct 9, 2020 14:55:54 #
FS Digest wrote:
I'm just learning to filet and would like to purchase a really good filet knife. I
bought a cheap one and it leaves way too much meat on the outsides of the bone. Any
suggestions?
--
by Susan
bought a cheap one and it leaves way too much meat on the outsides of the bone. Any
suggestions?
--
by Susan
Cutco makes a really good one
Oct 9, 2020 14:56:10 #
Able Man wrote:
Seems like we discussed this, not that long ago. I... (show quote)
If you want a good knife, see what the crew on the charters use, who filet 100s daily. You want one that is made of good steel and tempered correctly so that it HOLDS AN EDGE. Cheap ones won't hold an edge, Not talking about price, I am talking how they are made. Watch "forged in fire" TV program and you will get an idea of what I am talking about.
Oct 9, 2020 15:07:29 #
Justoldjim
Loc: JUNCTION CITY, OR.
Maineboyfishing wrote:
A lot of it has to do with skill and practice but I’ve had Good experiences with bubba blades of all sizes
yep Bubba knife but true it takes practice to fillet a fish
Oct 9, 2020 15:28:34 #
FS Digest wrote:
I'm just learning to filet and would like to purchase a really good filet knife. I
bought a cheap one and it leaves way too much meat on the outsides of the bone. Any
suggestions?
--
by Susan
bought a cheap one and it leaves way too much meat on the outsides of the bone. Any
suggestions?
--
by Susan
Susan, I suggest a good electric knife. Get one designed to filet fish. Those regular kitchen electric knives won’t last long cutting through bone. Put the blades just past the gills then keep the blade flat on the fish back bone. Cut almost all the way to the tail, but not through the tail. Remove that filet and flip the fish over then repeat what you did. You can also go on YouTube and watch how it’s done. It takes practice but it’s not difficult. Good luck. Tight lines.
Hack 🇺🇸🍺🍺
Oct 9, 2020 15:35:55 #
FS Digest wrote:
I'm just learning to filet and would like to purchase a really good filet knife. I
bought a cheap one and it leaves way too much meat on the outsides of the bone. Any
suggestions?
--
by Susan
bought a cheap one and it leaves way too much meat on the outsides of the bone. Any
suggestions?
--
by Susan
Susan I'm one thats found my knife for filleting fish. My choice is wood handled Rapala. Find one and get used to the feel. You'll learn the feel and it changes with the fish your filleting.
Oct 9, 2020 15:56:59 #
PierRat904
Loc: St. Augustine
Along with a filet knife a good glove can make a real difference. I really butchered a few filets until I got to wearing a glove; made a tremendous difference.
Oct 9, 2020 17:18:59 #
bobber22
Loc: Ocala, Florida
A Dexter high carbon fillet knife is a good choice. L.L.Bean puts out an excellent hi carb knife also
Oct 9, 2020 17:43:10 #
Able Man
Loc: North Coast (Cleveland, Ohio)
Spiritof27 wrote:
There's one like that for sale at Sam's Club, looks like a well made knife, it has the white industrial handle like you mention - seems to me it goes for right around 15 bucks. Probably a very good knife at that price. Can't recommend it, I just know they have it. I might buy one myself if I ever catch a damned fish.
$15 sounds like right about what I paid for my most recent SaniSafe (Dexter-Russel) filet knife. I bought it from a local "specialty store"; that is to say, that he specializes in commercial food service supplies. That guy had all kinds of stuff in there. Might be an idea, for people to "Google-Up" a local "Food-Service/ Commercial Butchering supplies" near them. I've never been upset by the Dexters... Except when they either go overboard, or "grow legs".
Oct 9, 2020 18:07:08 #
djs300
Loc: Illinois
I didnt like my old filet knife so I purchased a Rapala Fish and Filet knife with Sheath, I absolutely love it. They are sold on Amazon.
Oct 9, 2020 18:16:11 #
Able Man
Loc: North Coast (Cleveland, Ohio)
djs300 wrote:
I didnt like my old filet knife so I purchased a Rapala Fish and Filet knife with Sheath, I absolutely love it. They are sold on Amazon.
Believe me; I've got nothing bad to say about the Rapala... Price is right, holds an edge (as long as you use it right, y "give it a few licks" every now and then) y does what it's supposed to do. {& IT comes with a SHEATH!}
Oct 9, 2020 18:55:05 #
Able Man wrote:
Believe me; I've got nothing bad to say about the Rapala... Price is right, holds an edge (as long as you use it right, y "give it a few licks" every now and then) y does what it's supposed to do. {& IT comes with a SHEATH!}
Yeah, a Rapala has always been my go to knife if for no other reason it comes with a leather sheath. My wife even likes using them in the kitchen for their sharpness.
Hack 🇺🇸🍺🍺
Oct 9, 2020 21:14:10 #
And there's a key word: SHARP. You want your knife, no matter who made it to be SCARY SHARP. If your knife is dull, it would work just about as well for filleting as a tenderizing hammer would. Find some knives that look good to you, then search online for reviews of them.
By the way, a knife that really holds its edge well won't sharpen with just a couple of strokes. Once you settle on which knife to get, you'll want to start learning how to put an edge on it. It's not rocket science, but if you ask 100 people how to put a really sharp edge on a knife, you'll get 100 different ways to do it. Here's a tip: I once worked in a meat packing plant. NO ONE there used any kind of electric sharpener.
By the way, a knife that really holds its edge well won't sharpen with just a couple of strokes. Once you settle on which knife to get, you'll want to start learning how to put an edge on it. It's not rocket science, but if you ask 100 people how to put a really sharp edge on a knife, you'll get 100 different ways to do it. Here's a tip: I once worked in a meat packing plant. NO ONE there used any kind of electric sharpener.
Oct 9, 2020 21:22:18 #
The problem many people encounter when filleting is try to avoid any bones on the first pass of the knife. YouTube is a good place to view various techniques for a variety of fish. You will see that most often the rib bones remain on the fillet and then are removed later.
Oct 9, 2020 21:30:53 #
Able Man
Loc: North Coast (Cleveland, Ohio)
One other consideration, when filleting fish = ¿Scale 'em, or SKIN 'em?... With me, it depends on the species we're preparing for dinner. If it would just as soon rather be SCALED; I use an old butter knife, bought at a "Thrift-Store" for that. If we're talking really tiny scales, like on a Flounder, I'd probably just use the dull edge (the top/ backside) of the very knife I'm filleting with. ... Maybe even drag the sharp edge across it a few times, after I THINK I've gotten it fairly well scaled.
Oct 9, 2020 21:32:42 #
Barnacles wrote:
And there's a key word: SHARP. You want your knif... (show quote)
Reminds me of someone I met maybe 15-20 years ago, a friend of a friend. He could really put an edge on a knife. He used a sharpening steel like you get with one of those Thanksgiving carving sets. I don't know if there are steels that are better than others.The scary thing about this guy is he was so into sharpening knives professionally that he did it while on the freeway driving to work! He would slowly run the blade on the steel like he was caressing his wife/girl friend. What is important is to keep the SAME angle between the blade and steel, don't get sloppy, and he was very good at that, even while DRIVING!
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