Fish Filleting Basics - Overview of the Electric Fillet Knife

Posted by Abbot Ace on February 10th, 2020

Given the costs of fishing boats, gasoline, fishing gear maintenance, and even the storage of new fish, catching fish can be very expensive. The question I always ask is why, after the hard dollar you spent on this victory, are you getting the greatest benefit on your network?

If you want to bring maximum weight back to the boneless or skinless fillets of the world's most popular recreational fish, the blade length is about 6-7 inches and about half to 3/4 inches wide.

You need a very sharp knife to completely fill the fish to get fishing fillet knife click here. A sharp stone is best for sharpening a knife. I always use a dry knife to sharpen the fill knife, as no oil stains on the workbench during the process and no oil is carried from the stone to the fill knife finally to your fillet fish.

The characteristics of the electric fillet knife result in slow cooking with a thin, sharp and flexible blade. They are made of solid steel that reaches the interior of the fish that traditional knives cannot. Second, it can reduce chef attempts to cut fish. The quality of life of the chef is improved because there is no risk that the chef will slide or cut the knife by hand. Finally, electric knives usually do not need to be as sharp as standard filler knives. In fact, the ESU does not need to be grounded once a month. With just a few of these points, electric knives will be a pleasure for cooks.

As you can see, this type of knife is undoubtedly a great tool for any chef, but now I'm wondering where to get it. You may also want to know what is the most popular electric logo on the market.

Many families around the world are now looking for time and chefs to use them. There are different brands and styles of this type of knife. The most popular filler knife logos are Black & Decker, Oster, Beach, Cuisinart, and Rapala. There are also some "Chinese" fillet knives that can be found online or at most retailers.

Here are the keys to meeting fish as a professional....

The edge of the line knife must be held as a chisel with a round bottom and a flat top of the blade. This edge prevents the stuffing knife from sticking to the fish bones and can be filled with one move. Finishing the blade with this design leaves the edges longer and sharper, ultimately reducing the time to sharpen.

This edge is realized using steel. The first step is to hold the knife in one hand and directly hold the steel in the other. Next, place the blade base on top of the steel and slowly lower the blade at a constant angle and at low to moderate pressure throughout the steel so that the blade does not become too low. In your hands.

Repeat this process on the other side of the blade and steel, adjusting 6-8 times until the blade is sharp. During this process, only the blade edges need to contact the steel. You need to constantly fill the fish slowly on a firm bench while holding a sharp knife. If a dull knife is used, the fillet will be damaged. This means less weight gain. Also, extra force is needed to cut the folds against the bones, which increases the likelihood of cutting.

 https://en.wikipedia.org/wiki/Fillet_knife 

The best time to sharpen a knife is when it is still sharp. Waiting for the knife to come off indicates that the process is time consuming and requires more force to be used.