Table of Contents
What steel is best for fillet knives?
high carbon stainless steel
Fillet knives are designed to remove bones and skin from more tender meat like fish or chicken, although some can handle thicker meats. No matter what you’re prepping in the kitchen, the best fillet knife will be made of high carbon steel or high carbon stainless steel.
How do I choose a fillet knife?
Always look for a fillet knife blade that’s thin yet durable, holds a sharp edge, and is the right length for the fish you’re cleaning. The right amount of flex is also important.
What are the characteristics of a good filleting knife?
What Makes a Good Fish Fillet Knife?
- Material — Pick a blade that won’t rust easily, and can last you forever.
- Thin, Flexible Blades — Slice through the fillet with ease, and make precise cuts.
- Sharp-Edged Blades — Pierce the fish and remove the fish bones intricately.
How thick should a fillet knife be?
Fillet knife blades are made very thin, approximately 2.5–3.5 mm at the spine, so that they can still bend and flex and maintain an edge. If the knife were hard enough to maintain an edge and the blade was thick, the knife would not bend enough to remove the skin from a fillet or work around intricate rib bones.
Are Bubba knives worth the money?
From the United States Working as a whitetail guide, butchering and deboning 40 some deer a year with this knife it’s safe to say it’s worth the money. Never get cramped hands and holds a edge when used conservatively against bones. Filleted some fish with it also and it works flawlessly!
What angle should a fillet knife be sharpened?
around 18 to 21 degrees
Set your fillet knife sharpening angle around 18 to 21 degrees. When you lay a fillet knife across the blade table and rest on the face of the blade it usually cancels 1 or 2 degrees out. The lower the angle you put on a knife, the longer it’s going to take to sharpen.