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A fillet knife is an excellent tool for cutting thin slices of luncheon meat. Salami and sausages are usually soft and tender. You can use a fillet knife to neatly cut them into thin slices. You can also use fillet knives to chop or cube tender cuts of meat with precision.
The primary use of a fillet knife is to make fillets of fish. Filleting is a process of removing the flesh from the bones of the fish. With the help of a fillet knife, you can easily remove the bones and make the fish ready for cooking.
All the information you need about fillet knifes for fish and game - how, when and why to use them. You will also learn how to keep your knives in top condition for years of use. Bakeware
A fillet knife’s primary use is cutting fillets from the carcass of a fish. That is, to cut away a boneless piece of fish that is ready for cooking. The design of a fillet knife lends itself to careful and precise cutting; the narrow blade reduces friction to make clean cuts through the soft flesh.
With its flexibility and narrow, precise tip, the fillet knife can be used to trim and core pineapples, separate juicy melon from the rind, and slice citrus fruits without bruising them or wasting perfectly good flesh. How to Use a Fillet Knife.
Some top factory fillet knives, from bottom: Toor Cardiff, White River Knife & Tool Traditional Fillet in Micarta® with cork and Micarta handle materials, and Boker Solingen Saga Filetiermesser. These babies will unzip your catch with ease.
If you’re mostly preparing whole fish, a fillet knife is going to offer the length and flexibility you need to debone fish and slice it into steaks or fillets. If you're preparing more meat than fish, the thicker, shorter boning knife is a better option.
Learn about one of the most useful knives in any kitchen: the fillet knife. Find out how to use it, take care of it, and how it’s made.
Best Lightweight: Opinel No.15 Folder. Best Traditional Fixed Blade Kit: Outdoor Edge Reelflex-Pack. Best Budget: Rapala 6-inch Fish ‘n Fillet. How We Chose The Best Fillet Knives. For this test, I turned both saltwater and freshwater fish piles into ready-for-the-table fillets.
When choosing a fillet knife, there’s no one model that’s perfect for everything. In general, I prefer knives that are made of high-carbon steel over stainless steel. High-carbon steel is more prone to rusting, but it’s softer than stainless steel, which makes it more flexible and easier to sharpen. Dexter Russell SofGrip 6-inch Narrow Boning Knife