Knives

I was hoping someone could assist me in answering my question. I hope this might answer other peoples question if they have the same issue.
I cooked the Salmon 104 and it was amazing!! but....
When I tried filleting the skin off of the Salmon, I butchered the fabulous fish. The skin was not coming off as easy as the video I watched earlier

I was using a Shun 6.5inch boning knife and my first thoughts were that the knife needed to be sharpened. Then I was wondering if the Shun knife was the wrong knife for this particular job? The Shun boning knife doesnt flex like a typical boning knife, but the knife that was used in the video didnt bend either....
Could someone please help shed some light on this? Maybe I just need to practice more? if so what fish?? I dont want to spend all the money on Salmon??

Thanks in advance....

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Comments

Chris_Young_80640

@Allen — @Grant will probably have a bunch to add here, but I think you're knife will do the job if its sharp. A longer knife will make it easier, but with practice you ought to be able to get there. And, yes, it does take a little practice; trout is a much cheaper fish to practice on.

Allen_Johnson_67197

@Chris I appreciate the rapid response. I will try using a longer knife the next time. I do have several Shun knives that all may need sharpening. Luckily I watch your videos on sharpening yourselves

Looking for stones on Amazon now

Johan_Edstrom_5586

@Allen before you go nuts on amazon - we have a stone thing we should pin.

Johan_Edstrom_5586

@Allen, cutting fish was usually a thing in Swedish schools, what you really want is a flexible blade and to follow right above the white part on the skin.

All that needs is a sharp blade, flexible and some training.

Allen_Johnson_67197

@Johan please share the Pin my friend

Thanks for the advise!!

Johan_Edstrom_5586

@Allen - I think @Grant has a better post on it, from very low to high grain, I just have kept my knives sharp on a diamond stone and and an old 800 grain stone since I fish and hunt..

grant

@allen johnson - I would always use a longer, stiff knife that is also a bit wider, like a chef knife or wide slicer. You want to be able to apply pressure along the spine of the knife and the blade belly not the blade edge or cutting edge. It is a bit tricky but once you find where to put the pressure the cutting just happens in the right place on the filet. If there is firm pressure on the spine, the blade cannot travel up or down into the filet or into the skin. Think of it as rear wheel steering.

Sitting at my desk I can think of one way to explain it better maybe. Place your right hand down onto the table flat. Keep your hand rigid like a blade would be. Now apply more pressure on the outside of your palm and pinky finger(spine of knife). You will notice that the index finger(cutting edge) wants to lift a bit. This is what I am doing when I skin a filet or want a very fine slice of something. If you keep pressure on the outside palm and pinky finger and saw back and forth a bit while your whole hand travels toward your thumb. Thats the entire motion for skinning something.

I'll try to get more video out, its a complicated thing to explain with words.

g

grant

Also, for practice, use veggies. I use to use a soft or even steamed eggplant, a cylinder of cucumber or a potato/steamed/microwaved potato. They are actually more difficult to do but much much cheaper even when you buy hundred! Once you are good at that, you can easily skin a fish and every other garnish.

Allen_Johnson_67197

@grant I appreciate the explanation and the time you took in answering my question. I thought my blade might have been to small for the job when the filet was wider or almost as wide as my boning knife. I have a 8inch Chef knife that should do the trick. I will have to practice with some fish.....

I know you are busy but a video demonstrating this would be awesome.

Thanks

~Allen

Allen_Johnson_67197

@grant so the idea is to peel the skin off of the Potato with the same concept as you explained with the salmon?

So nuke some potatoes, cut the top off so you could grab the skin, then slice as mentioned above?

Truly appreciate the assistance....

Brendan_Lee_56950

I love that technique in the video of making a notch in the skin and holding that part, so helpful!

Allen_Johnson_67197

@Brendan I think it looks cool also!! Just trying to get the hang of skinning the fish. Need to work on some Potatoes like @grant suggested

Brendan_Lee_56950

It's one of those "aha" type things, once you get it you'll breeze through it.

Allen_Johnson_67197

Well I bought some Stones to sharpen my knives and I will give it another try. Thanks for the support....

Mason_Perry_34060

What grits did you end up getting?

Allen_Johnson_67197

I bought the DMT Dual sided bench stones. I got 2 plates (black/blue and red/green)

www.dmtsharp.com/sharpeners/bench-stones/duosharp/

I am thinking of adding a white stone to polish it further.

Mason_Perry_34060

I have a 1000 grit Stone but will pick up a 2000 soon

grant

One of my favorites and a cheap starter kits is the one in our videos. It is the Norton wet stone kit with a planer stone to true the stones after heavy use. It is way cheaper than when you start to get into japanese stones that can add up quickly. I have a lot of stone sets and I usually use the Nortons.

http://www.amazon.com/Norton-Waterstone-Starter-Kit-flattening/dp/B000XK0FMU/ref=sr_1_1?ie=UTF8&qid=1359575207&sr=8-1&keywords=norton+wet+stones

g

Brendan_Lee_56950

That's funny I was literally just looking at that kit and putting it in my wishlist on amazon. Glad I was on the right track.

There are a few reviews up about the stones not coming truly flat. Any issues with that @Grant? Seems like those reviewers were sharpening woodworking tools which likely require a lot more precision than a kitchen knife.

Johan_Edstrom_5586

Hah, just landed on my wish list too.

Mason_Perry_34060

Wow that is a really good deal for that set, When my Japanese stones wear out I think I will pick that up, the silicon carbide stone is a good price by itself.

Allen_Johnson_67197

So many options

I wanted to try the DMT before moving to expensive water stones.

I think the set I bought goes up to 1200 grit. I may add a 2000 to the arsenal soon.

tjs

Set was on my birthday wish list. That passed last week and I didn't get it so it's now set for delivery on Saturday!

Johan_Edstrom_5586

@Tjsnell Hahaha. You are old (really old) enough to get that yourself.

Allen_Johnson_67197

My wife gets upset with me because she doesn't know what to get me. As I am always buying birthday gifts :-)

Johan_Edstrom_5586

@Allen I pinned the stones for my birthday

We were just down at state-farm looking at our insurance and my life policy... My wife actually was pretty funny in saying, no if I died he'd probably be cheaper off hiring a nanny.

Allen_Johnson_67197

@johan :-)

Allen_Johnson_67197

I love amazon Prime!! I got my new knife and Stones today. This knife is wicked awesome!!!

Johan_Edstrom_5586

Dang, that is gorgeous...

Allen_Johnson_67197

watch out Salmon now... you are going to meet your maker

again...