which is then coated with a DuPont
Teflon to add corrosion resistance, as
well enabling effortless movement to
successfully fillet fish.
Kershaw, on the other hand, uses
a corrosion resistant Japanese 420
stainless steel. Though not coated, the
blade itself easily holds its edge over a
long period of time.
Finnish company Martiini also uses
a chromium stainless steel blade that
remains sharp for a long time. Featuring
only 13 per cent chromium in the steel
mixture, these blades are designed for
longevity and sharpness. Furthermore,
some models of Martiini contain a Martef
coating (Martiini’s version of Teflon),
which also reduces friction, making an
effortless cut through the fillet.
Those sold at a cheaper price
point tend to lack the quality in the
stainless steel, rendering them prone
to rusting and a blade that becomes
blunt more quickly.CHOOSING THE RIGHT KNIFE
Knife choice is critical and really should
be based on the species of fish you’re
going to be filleting. Using the wrong
knife can make the filleting process
much harder than it needs to be and can
also cause the fillet to be ‘hacked up’
instead of nice and clean.
Smaller fish species such as King
George whiting require a thinner, more
flexible blade that is able to bend slightly
while being pushed along the backbone.
Due to the small bones in a whiting,
the blade can easily slice through them
without getting caught and slipping,
which could result in hacking into the
flesh. Using a non-flexible blade on
smaller fish such as whiting won’t allow
a clean slice, as the blade can’t get to the
desired angle to cut along the backbone.
Instead, it is more likely to cut right
through the backbone, wrecking the fillet.
Knives that suit these species include the
Mustad 7 inch fillet, Kershaw 7 inch fillet
or Martiini 7 inch Martef Salmon fillet.Tuna, mulloway and sharks that have
quite substantial girth require a much
larger blade that still retains its strength.
Once again, due to the bone structure,
the knife must be able to get through
the thicker bones without becoming
blunt. This sort of knife also serves well
for sharks, as it makes it much easier
to follow the backbone. Knives that suit
these species include the Mustad 9 inch
boning/fillet, Kershaw 12 inch Curved or
Martiini 9 inch Martef fillet.
Many anglers tend to use their filletSnapper, nannygai and all those
medium sized reef species require a
studier blade due to the thicker bones
that have to be cut through. In this case,
the edge of the knife should be very
sharp so that when it comes into contact
with any large bones, especially around
the head end of the fish, the blade can
be easily twisted to break the bone as
you move it forward. Knives that suit
these species include the Mustad 9 inch
boning/fillet, Kershaw 9 inch fillet or
Martiini 7 inch Martef fillet.A whiting knife should be thinner with a flexible bladeuoS
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(^70) rleg http://www.saangler.com.au