Question about fillet knife

I see pros are able to fillet fish very cleanly and rapidly. I can do neither.

When I cut fish with my kitchen knife (very sharp as far as cutting tomato is concerned), I crush the fish meat more than slicing it.

I'm wondering, is it because my knife is not sharp enough? Or do I need a specially-designed knife?

Yup, a fillet knife has special mojo.

It has a specific shape, and is designed to flex a bit, so that you can press the flat of the blade along the spine as you separate the fillet from the fish, and then the fillet from the skin.

You don't need to spend a ton, the Dexter/Russel with the white plastic handle is a good choice, and then keep it very sharp.

Good luck!

A regular serrated kitchen knife just won't cut it.

Your knife should be thin, at least 5.5" long (my shortest), and flexible.

This is my regular fillet knife, cost $15.

Buy a quality fillet knife for best results. The old Rapala just won't do the job. I use a Forschner Victorinox and love it.

http://www.cadcutlery.com/fish.htm

I have a Tratamonia and an a very sharp Rapala both do a good job.  No mater what, keep it sharp!  It doesn't matter how expensiv eiti is if doesn't have an edge.

I've had my Gerber since 1980 and it still works great.  Like everyone else has said - KEEP IT SHARP.  I touch up mine on some ceramic rods with a few strokes and its good to go.

Yup, what they all said!

Walmart outdoor section.  cheap but it works.

I have a Tratamonia and an a very sharp Rapala both do a good job.  No mater what, keep it sharp!  It doesn't matter how expensiv eiti is if doesn't have an edge.

My old Rapala does slice up trout like a scalpel, but it won't get through a limit of rockfish.

when you buy the knife (I have the dexter russell, its been great) spend a few more and buy a steel. It really helps to touch it up with a few swipes on the steep between fish.

Another question is how and what you are filleting?  I see alot of guys saw at their fish which will dull the heck out of a knife when going through a rib cage and hack the fillet up pretty good. It might just take some technique and practice.

My fillet knives are always getting misplaced....or used for cutting random crap by people other than myself. I started using rapalas a while back, they're cheap at walmart and sharpen up nice.  My experience has been that they won't hold an edge longer than others but I don't mind re-sharpening.   

You don't need to spend a ton, the Dexter/Russel with the white plastic handle is a good choice, and then keep it very sharp.

+ 1


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Hey,
There are a lot of things going on here; I'm sure you have heard the saying "right tool for the right job" nothing could be closer to the truth when working with knives. So some knives cut through bread better than others, steak better than others, rope better than others, and you get the picture- fish better than others. The main reason is blade shape and edge. With most fillet knifes you are typically seeing a design that incorporates a semi-flexible blade that is thin and also has some degree of curve to it. These characteristics help the knife flex in close too and away from the bones; the small curve allows you to get to the delicate or detailed filleting and run the length of the fish easily. Last, the curved blade allows you to make smooth and calculated slicing strokes- usually directed away from you, and from the top fin downward in order to get the best fillet. I have found that not one fillet knife will work for all size fish-the bigger the fish-the bigger the knife, so I have a 7" and I believe its either a 9" or 11" that came in handy for my 35" halibut a few years back. The Gerbers are now coming with a ceramic sharpening stick built right into the shealth. I would recommend either watching a video or having a couple of people who know how to fillet show you what they have learned along the way. Good luck and may your knife always be sharp.  Mike
Check out youtube, there are a lot of great examples for you.

I fillet for a living.  90% of everything I do is with 2 knives, which I LOVE.

First, for all my actual filleting and steaking I use a 12" Forschner Cimeter
http://www.amazon.com/Victorinox-Cimeter-Curved-Granton-Fibrox/dp/B000IXHGDS/ref=sr_1_8?ie=UTF8&s=home-garden&qid=1266819398&sr=1-8


Once the flesh is off, or for smaller fish, all my detail work is done with an 8" Forschner Fillet
http://www.amazon.com/Forschner-Victorinox-Straight-Flexible-40613/dp/B000FJQM9O/ref=sr_1_11?ie=UTF8&s=home-garden&qid=1266819514&sr=1-11

I fillet for a living.  90% of everything I do is with 2 knives, which I LOVE.

First, for all my actual filleting and steaking I use a 12" Forschner Cimeter
http://www.amazon.com/Victorinox-Cimeter-Curved-Granton-Fibrox/dp/B000IXHGDS/ref=sr_1_8?ie=UTF8&s=home-garden&qid=1266819398&sr=1-8


Once the flesh is off, or for smaller fish, all my detail work is done with an 8" Forschner Fillet
http://www.amazon.com/Forschner-Victorinox-Straight-Flexible-40613/dp/B000FJQM9O/ref=sr_1_11?ie=UTF8&s=home-garden&qid=1266819514&sr=1-11
Yep, that's my brand of choice too, very nice.....