South Australian Angler – June 2018

FILLET KNIVES

Know Your Steel

As B.G. Fischer explains, choosing, maintaining

and storing your knives correctly is super

important at the filleting table.

G

oing fishing and catching a fish for the

table is one thing, but cleaning and

looking after your prized catch is another.

After all the hard work and dollars that

have gone into catching a fish or two,

looking after them should be just as

important as putting fuel in the boat.

When it comes to cleaning fish,

there is an art to it and the first step is

to ensure you have the right knife for

the job. I don’t think in today’s era you’d

find a builder with a rusty hammer or

a butcher with a blunt knife, so why on

earth would someone attempt to fillet

a fish with anything else other than the

correct knife?

Going to a tackle store to choose a

fillet knife is not necessarily that simple,

as there are hundreds of different

options. However, with a little knowledge

you can walk back out, confident you

have chosen the right one.

QUALITY COUNTS

A fillet knife is not just a fillet knife, and

while you can simply purchase anything

to fit your budget, the quality relies in the

steel the knife is made from. Today, fillet

knives are made from varying versions

of stainless steel, such as high-carbon,

which can also incorporate outer coatings

of titanium and Teflon, amongst others.

There are many qualities of stainless

steel and although many people are

Snapper require a sturdy blade

with some degree of flexibility

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