How sharp should a filleting knife be?
I'm trying to learn to fillet and skin fish, and getting conflicting advice.
Most sources say that the boning/filleting knife should be quite sharp. But when an instructor showed me how to skin a trout fillet, the knife wasn't particularly sharp, and the technique seemed akin to scraping the flesh off the skin in one pass. I've even seen some information on-line by a surgeon who got good results with the "blunt dissection" approach, skinning a fillet with the handle of a table spoon. I haven't bought a boning/filleting knife yet, but in experiments my chef's knife (I know, too thick and stiff) tends to cut right through the skin.
I'm coming to the conclusion that a knife for this purpose should be only moderately sharp. (Part of the problem may be standards-- I hone my own knives, and I don't call a knife sharp unless I can shave the hairs off my wrist with it.) Am I on the right track?
Best Answer
It should be slightly duller than a fresh razor blade. Skill can make up for lack of sharpness, but if you don't have the skills you'll mash the fish more than slice. This is why instructors and surgeons can get away with dull knives; they've got years of experience cutting flesh.
Traditionally, fillet and boning knives are sharpened to a shallower angle than general-use chef knives, to allow a keener edge. The only knife in a cook's arsenal that should be sharper is the slicer, which sees rarer use, and needs to be super-sharp for thin slices.
Pictures about "How sharp should a filleting knife be?"
Quick Answer about "How sharp should a filleting knife be?"
Most kitchen knives have a 20-degree edge bevel. For filleting, an edge bevel of 12 to 15 degrees per side provides a clean, easy cut and reasonable resistance to dulling. If you don't cut bone, monofilament or bait with your fillet knife, a 15-degree bevel will serve you fine.Are filleting knives sharp?
Conclusion. Fish fillet knives should be sharp, durable, and flexible enough to bend without sacrificing precision. They should be easy to hold, with a sturdy handle that won't slip even when filleting the most slippery fish, which is why Wusthof's 7-inch fish fillet knife (view at William's Sonoma) is so efficient.How often should you sharpen a fillet knife?
Do this on each side equally, approximately 8-10 times. You will become faster and find the way you prefer to hone your steel with experience. Again, this should be done before using the knife each day. Once a year or sometimes more depending on use, your knife will need a true sharpening.What are the characteristics of a good filleting knife?
What Makes a Good Fish Fillet Knife?- Material \u2014 Pick a blade that won't rust easily, and can last you forever.
- Thin, Flexible Blades \u2014 Slice through the fillet with ease, and make precise cuts.
- Sharp-Edged Blades \u2014 Pierce the fish and remove the fish bones intricately.
What is the most important quality of a filleting knife?
The blade of a filleting knife must be made out of stainless steel with a high-carbon content. High-carbon content is important to ensure that the blade is resistant to corrosion since filleting knives are used primarily on fish and come into contact with seawater regularly.Knife sharpening tips for easy fish filleting
More answers regarding how sharp should a filleting knife be?
Answer 2
I've even seen some information on-line by a surgeon who got good results with the "blunt dissection" approach, skinning a fillet with the handle of a table spoon.
The tissue that connects the fillets to the bones is usually pretty minimal and often doesn't require cutting so much as pulling. Sometimes it seems like you could do a decent job with just your fingers once you've reached the point of removing the fillets. The biggest reason you want a good sharp knife is to help you get to that point with minimal damage to the fillet. Fish skin can be tough, and the fins and tail are a lot tougher. A sharp knife will help you make clean cuts around the edges of the fillet.
Answer 3
As sharp as you can possibly make your knife.
Answer 4
I'm of the opinion that sharp knives are better than dull knives. You're less likely to try and brute force something when your knife is sharp, that when it is dull, and (accidental) cuts from sharp knives heal better and faster than cuts from dull knives. Whether or not you MUST have a certain sharpness to complete the task is a different question, but I'd argue the task will be easier and more neatly done with a sharp knife than a dull one.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Lukas, Katerina Holmes, Anete Lusina, Markus Spiske