Knife Query

Aakanksha_129264

An open question to all-

Do you prefer a flexible knife when filleting fish or an inflexible knife? Why and/ or why not?

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Comments

Matthew_77124

Personally I prefer a more solid knife like a Deba to fillet a fish as I feel I have more control over a still blade. But Its better to use a flexible knife if butter flying a fish the western way and I like using them to remove silver skin from meat.

Also I find sharpening a very flexible knife on a stone very tricky. Each to their own anyway :-)

Eric_M_16062

Depends on the fish.

Flexible for red preditory fish like salmon, dolly etc... Because the blade will hug the spine more when you put a little pressure on the flesh as you filet it: increasing yeild.

For white fish like bream and bass, I butcher each spine first (top down, cutting the filet from the bones) so I prefer an inflexible butcher/chef knife for certainty in my cuts. It just feels better.

Big suckers like Halibut or Steurgon it's a Chef knife, mostly because their skin is an asshole to cut through otherwise and a longer, sharper blade makes easier work of the flesh.

Truth be told, I've never found a drastic difference in yeild butchering fish with my chef's knife. Butchering knives tend to get dull, even for those that stay on top of sharpening. All I can offer in the form of preference is that I'd recommend a stainless/low-carbon steel blade for anything destined to carve animals. Reason being, the softer steel is easy to hone back to being useful mid project. They also tend to be a little less expensive and much less work to repair any burs etc.

The rest comes down to you, miss. You'll see what feels best for yourself and roll with it.

jordan_poudrier_74905

Personally I prefer something infelxible like a deba to butcher a fish then using a sujihiki with little flex to skin it.

Osa_Vera_Sophia_Smith_124858

I prefer Flexible knife. It quickly cuts in and around bones and cartilage without tearing meat, and practically shapes itself to whatever you're cutting. This allows you to remove the skin from fish and the ribs from peppers or create boneless chicken cutlets in seconds.

Nicholas_Gavin_68199

I'm on team deba, because they are tight!