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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