What is the best size knife for fish fillets? Each type of kitchen knife has its own unique characteristics that serve a specific purpose. Because of their similarities, fish fillet knives are often confused with boning knives and carving knives. They are all sleek knives that specialize in separating meat from bones or skin. Fish is commonly filled with fillet knives in this situation.
It takes a certain level of skill to make fish fillets. To make a perfect fillet, even professional chefs must practice for years. The process involves carefully separating the fillet from the rest of the fish while saving as much meat as possible. It requires a special tool, such as a fish fillet knife.
How Do You Choose a Good Fish Fillet Knife?
Flexibility – A good filleting knife should be able to glide smoothly over the spine and bones.
Thin Blade – A thin yet durable blade is also necessary. The blade must be thin enough to cut through the skin and meat of the fish without damaging the meat. Thinner blades are also more flexible and easier to maneuver. When it goes through hard bones or skin, it must be durable enough to not bend or break.
Lightweight – To make it easier to maneuver through the contour of the fish, the fish fillet knife must be lightweight. When you’re working with a large pile of fish, this is also helpful. A heavy knife will require more effort and make you tired faster.
Right Bevel – The blade must have a bevel of at least 12 to 15 degrees. It is for it to be able to handle delicate fish, such as salmon or tuna.
What Should the Length of Your Fish Fillet Knife Be?
You can only answer this question correctly if you normally deal with different kinds of fish. As a general rule, a knife should at least be 2″ longer than a fish. To be able to slash through it, it must have enough room to move.
The length of a fish fillet knife usually ranges from 4 to 10 inches. For more small fishes like trout, perch, or mackerel, compact knives around 4 to 6 inches long are used. When selecting a knife, aim for one that’s about 7 to 8 inches long so that it will work with most shapes and sizes of fish. Ideal for medium-sized fish, such as salmon, trout, or catfish. If you prefer larger fishes like halibut, codfish, or tuna, then get a knife that’s at least 8 inches long.
We also have compiled a guide that will help you choose fillet knives, if you are looking for the best one.
When Buying a Fish Fillet Knife, What Should You Look For?
Material – Most fish fillet knives are made of carbon steel or stainless steel. Carbon steel is flexible but can be difficult to sharpen. Carbon steel knives are cheaper than stainless steel knives, but they may need to be replaced every few years. Stainless-steel knives, on the other hand, will not rust and remain sharp for longer. They are easy to sharpen, and they last for years.
Handle Material – Knives typically have hardwood handles. However, these have proved to be slippery when wet or when working with slimy fish, causing danger to the user and others around them. They also tend to absorb unpleasant fish smells over time. Now most handles are made of plastic or rubber, both of which have a better grip and traction. They are easy to clean and will not rust.
Sheath – Sheaths are often overlooked when getting a knife. Sheaths protect the blade while it is transported or stored. This is to prevent harm and nicks from other substances. Some sheaths even have built-in sharpeners.
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Electric Fillet Knife – When you plan to prepare large quantities of fish often, it makes sense to invest in an electric fillet knife. These are easier to use, quicker, and have spare blades, so you can prepare fish of different sizes.