Fish Fillet Knife Buying Guide: What Sets the Best Apart?
Catching a fish is exhilarating and is usually the result of hours of planning, waiting, and outwitting said fish. But what are you planning on doing with the fish once you catch it? Throw it back? Mount it on your wall? Or, like many anglers, will you turn that fish into dinner?
If the fish is destined for dinner, you’d better have a trusty fish fillet knife handy! The precise cuts of the best fish filet knife will leave you wondering how you lived without one.
Understanding Fish Fillet Knives
Filleting fish requires a flexible blade. That flexibility (and the thin, back-turned profile) lets an angler or chef slice around the fish’s bones and underneath its skin. The best fillet knife for fish will make it seem effortless.
Fillet knives can be as short as 4 inches and as long as 10 inches to accommodate different-sized fish. The grip should be slender yet ergonomic and coated in a finish that provides secure handling even in slippery, wet conditions.
Uses of Fishing Knives
The versatility of fishing knives makes them ideal tools for preparing fish. They’re also the perfect implement for filleting, which is cutting the meat from the bones. These knives can slip right under the fish's skin and follow the meat's contours to minimize the amount of flesh lost.
Properly filleted fish results in consistent, uniform cuts of meat that cook evenly. This consistency makes it easier for chefs to ensure quality once the fish reaches the dinner table.
Beyond being useful as a food preparation instrument, a fishing knife is an all-rounder during a fishing trip. It can cut bait accurately and swiftly, trim fishing lines, and handle fruits and vegetables confidently.
Types of Fish Fillet Knives
Some fish have thick, tough skin and flesh, while others feel like they’re covered in tissue paper and sliced like warm butter, which is why it’s important to tailor the types of fillet knives you own to the kinds of fish you catch.
- Flexible: These fillet knives have a long, thin, flexible blade that allows them to cleanly and effortlessly separate bone and skin.
- Semi-Flexible: As the name implies, this blade is more rigid than a standard flexible fillet blade and is usually wider and straighter as well.
- Stiff: When you need to power through thick skin or large bones, you want a stiff blade — these knives are essential when you need to apply serious force.
A good angler or chef will choose the right tool for the right job, so it’s not as if one of these knives is better than the other. Instead, some are better suited for different situations and varied types of fish.
Choosing the Best Fish Fillet Knife
The type of blade you choose is only the first decision you need to make. What else do you need to consider?
Blade Material
Different materials have advantages and disadvantages; your usage will determine the best for you. For example, stainless steel will fight rust if corrosion is the main concern.
Handle Design
From the grip shape to the material, the handle should be comfortable and secure in your hand. Using a quality knife should feel like you’re transferring thought directly to action, and if the knife feels awkward or unwieldy, it can’t do its job.
Size
Smaller fish will require a shorter blade, while larger fish require a longer blade. Simple!
Flexibility
Know your fish! Salmon and catfish tend to have thick skin and large bones, making them a chore to cut through. Tilapia, on the other hand, has fewer bones and is easier to fillet with a flexible knife.
Because there is no “all-in-one” knife, it’s best to get a set of fillet knives that can handle multiple types of fish and other kinds of meat.
Best Materials for Fish Fillet Knives
There are two main materials for fillet knives: stainless steel and high-carbon steel. Each has advantages and disadvantages.
The pros of stainless steel include:
- High resistance to corrosion
- More flexibility than carbon steel
- Maintains sharpness well
A couple of drawbacks of stainless steel are:
- It’s difficult to re-sharpen
- It doesn’t hold an edge as well as carbon steel
Pros of high-carbon steel include:
- Sharper than stainless
- Easy to re-sharpen
- Holds an edge better than stainless
Some downfalls of carbon steel are:
- Prone to rust
- More likely to chip than stainless
The key difference between stainless and high-carbon steel is that stainless is superior at handling adverse conditions and harsh weather, while high-carbon steel can be exceptionally sharp.
Ideal Sizes for Fish Fillet Knives
You can operate with a 4—to 6-inch blade for small fish such as perch or trout. The blade should be 7 to 8 inches for larger fish such as salmon. For even larger fish like tuna or catfish, your blade should be 8 to 10 inches.
The longer the blade, the more cutting you can get done in a single motion. Remember that some operations may require a short blade, especially if you don’t want to cut all the way through the fish, such as when gutting or cutting around thinner areas, such as near the tail.
Maintaining Your Knife for Fish Fillet
Treat your fish fillet knife like the precision implement that it is! First, hand wash immediately after use, then dry it immediately after that. Don’t put it in the dishwasher! Store it in a knife guard or block to avoid dulling the edge. Before using the knife, check for any damage or rust. Sharpen it regularly with a sharpening stone or honing rod.
Perhaps most importantly, you should start with a quality blade! When purchasing a fish fillet knife, buy from a reputable brand with a history of quality to ensure you get a knife worth maintaining.
FAQ
What Knife Is Best for Fish?
The fish fillet knife is designed to flex between bones and skin to remove the maximum amount of meat. Shorter fillet knives are superior for smaller fish, while longer fillet knives are appropriate for larger fish. Anglers and chefs should also consider whether they need flexible blades for thin-skinned fish or stiffer blades for tougher fish.
What Degree Is Best for a Fillet Knife?
Between 18 and 22 degrees is an ideal angle for removing skin and bone from the meat.