| Catching fish can be quite expensive when we | | | | blade with this design will maintain a sharp edge |
| look at costs of boat maintenance and gasoline, | | | | for a longer period which means ultimately less |
| fishing tackle and even storage of your fresh fish | | | | sharpening time. |
| so the question I always pose is why wouldn't | | | | Achieving this edge is done via a steel. The first |
| you want to have a maximum weight return on | | | | step is to hold the knife in your filleting hand and |
| your fillets after the hard earned dollars you spent | | | | the steel upright in the other. You then want to |
| to land this bounty? | | | | place the bottom of the blade against the top of |
| When looking for maximum weight return on a | | | | the steel and with light to medium pressure draw |
| boneless or skinless fish fillet from the most | | | | down the blade along the steel at a consistent |
| common recreational caught fish around the world | | | | angle and at a slow speed but not having the |
| you should use a filleting knife that is about six to | | | | blade go too low on the steel close to your hand. |
| seven inches in blade length and approximately | | | | Repeat this on the opposite sides of the blade |
| half to three quarter inches in width. | | | | and steel alternating this for anywhere between |
| Having an extremely sharp knife when filleting fish | | | | six to eight times until the blade becomes razor |
| is absolutely critical and the best way to sharpen | | | | sharp. Only the edge of the blade should touch |
| your knife is on a sharpening stone. I always use | | | | the steel during this process. |
| a dry stone for sharpening my filleting knives as it | | | | You should always fillet fish on a stable bench top |
| doesn't create an oily mess on the workbench | | | | and at a slow speed whilst maintaining a sharp |
| during the process and the oil is not carried from | | | | knife. If you're working with a blunt knife you will |
| the stone to your filleting knife to ultimately your | | | | have damaged fillets equating to less weight |
| fish fillet. | | | | return and because of the extra force required to |
| Here is a key element to filleting fish like a pro... | | | | cut through the fillets against the bones, the |
| You must keep the edge of your filleting knife | | | | chances of cutting yourself increases drastically. |
| similar to a chisel design that being rounded on the | | | | Keep in mind that the best time to sharpen your |
| bottom side and flat on the top side of the blade. | | | | knife is when it's still sharp; if you're waiting until |
| The purpose of this edge is to stop the filleting | | | | the knife is blunt you'll find that the process will |
| knife catching on the bones of the fish allowing | | | | take more time and a greater effort on your |
| you to fillet in a smooth single motion. Finishing the | | | | behalf will be required. |