Buying a Filet Knife

I tried to fillet a fish the other night with my chef's knife and paring knife and ended up with a couple ragged looking fillets and a LOT of waste. I figured because the knives were super sharp I could get by, but I was wrong. Fortunately, I was making a ceviche, so it didn't really matter that the fillets didn't come out that great.

For the future though, I'd like some suggestions on a fillet knife. I have no qualms spending money on a quality knife, but if it's not necessary to pay for high quality steel, etc. than I'd prefer not to. I'm sure someone will call me stupid for saying this, but similar to a bread knife - I think a decent cheap bread knife is just fine for my needs and there's no sense spending $150 on one.

I saw this in another thread - thoughts?
http://www.sonomacutlery.com/store/p...roductid=16683

I'm partial to Shun knives - is it worth the extra $80? (in function, not aesthetics)
http://www.surlatable.com/nav/i/cate...ortby=ourPicks

As always - thanks!

What kind of fish did you try to fillet? If it was a flatfish, like a sole, then the knife could be a problem. A round fish, like snapper, trout etc really wants a chef's knife for filleting, so if you made ugly filets with one of those, it is your technique, not your knife.

Get something cheap and flexible, with a comfortable handle. I personally don't see much need for a great filet knife. Really, how often does it get used? So I would get something that feels good in my hand, doesn't count a lot, and flexible. I have a Messermeister that I've had for 2 years now and it works great.

Originally Posted by kwilkinson

Click to expand...

Get something cheap and flexible, with a comfortable handle. I personally don't see much need for a great filet knife. Really, how often does it get used? So I would get something that feels good in my hand, doesn't count a lot, and flexible. I have a Messermeister that I've had for 2 years now and it works great.
Would you use a flexible knife to fillet a snapper?

Originally Posted by iammatt

Click to expand...

Would you use a flexible knife to fillet a snapper?

I do.

Originally Posted by Manton

Click to expand...

I do.
Ninja edit

Originally Posted by Manton

Click to expand...

I do.
Why? What does flexibility do for you when you can just angle your blade against the bone? With a sole, you need to take four filets, so it makes sense to use a flexible knife, but with a round fish a chef knife seems easier to me.

Originally Posted by kwilkinson

Click to expand...

Ninja edit
Boo.

My last post made no sense. Anyway, I use a flexible knife for flat fish, so you can bend the blade and get a good yield off the bone. For round fish, I usually use a 7" gyuoto, and obviously run the blade parallel to the entire spine.

Originally Posted by iammatt

Click to expand...

What kind of fish did you try to fillet? If it was a flatfish, like a sole, then the knife could be a problem. A round fish, like snapper, trout etc really wants a chef's knife for filleting, so if you made ugly filets with one of those, it is your technique, not your knife.

It was a roundfish - snapper actually - but it wasn't the bone side that was the problem, at least not as much as the skin side. I had a hell of a time getting the skin off. I am sure that my technique is part of the problem. I just thought having a specialized knife would make things easier because I'm not going to have a chance to filet 50 (hell, 5) fish in a row to practice my technique.

I wouldn't use a filet knife to get the skin off.

I've filleted quite a few fish in my day and have always just used one of those wood handled fillet knifes you can buy in the fishing section of any sporting goods store. I've never had a problem with the knife or filleting a fish with them, and it's what every deckhand I've seen uses. If that's all they use and they fillet hundreds of fish a day, then it should be good enough for me and you.

Kyle, why not use a fillet knife to get the skin off? I've never had a problem doing so.

Originally Posted by BDC2823

Click to expand...

I've filleted quite a few fish in my day and have always just used one of those wood handled fillet knifes you can buy in the fishing section of any sporting goods store. I've never had a problem with the knife or filleting a fish with them, and it's what every deckhand I've seen uses. If that's all they use and they fillet hundreds of fish a day, then it should be good enough for me and you.

Kyle, why not use a fillet knife to get the skin off? I've never had a problem doing so.

Personal preference. I never have any kitchen tools out without at least my paring knife and my 7 incher, and most of the time my chef's knife. To me, I'm just more comfortable taking the skin off with my stiff 7 inch knife. Blade is wider, handle is more comfortable, etc. I've definitely seen people do it quite perfectly with a filet knife. I just prefer to use my larger knife.

Originally Posted by kwilkinson

Click to expand...

Personal preference. I never have any kitchen tools out without at least my paring knife and my 7 incher, and most of the time my chef's knife. To me, I'm just more comfortable taking the skin off with my stiff 7 inch knife. Blade is wider, handle is more comfortable, etc. I've definitely seen people do it quite perfectly with a filet knife. I just prefer to use my larger knife.

Makes sense. Whatever you're comfortable with. I just don't want to ever see you use the words "my stiff 7 inch" in a sentence again.

I would urge you to take a knife skills course taught at many cooking schools like this one. It is fun and you won't believe how much you learn (and how much you didn't know)

https://www.kitchenonfire.com/classes/view/id/1063/


I would also suggest getting an electric knife sharpener. I sharpen my knives a lot and that makes all the difference, really.