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I have a question regarding the best equipment available for filleting all kinds of fish, what do you all use? I have 6" and 9" Rapala fillet knives. I ground some of the belly out of the 9" which I found too curved for skinning wider fillets, it is now more like my 6" Rapala.
My question is if there are any tools that you all would suggest that would help.
1) How do you all steak Kingfish? With what brand and make of knife? I Don't want to dull my fillet knives and find them too light anyway.
2) What do you use to sharpen your knives in the middle of the job when you have a really big catch?
3) Any specific tools that you all use in addition to fillet knives?
Thanks for your help!
2009 Catch To Date
Centropomus Undecimalis-4
Scomberomorus Maculatus-10
Scomberomorus Cavalla-8
Thunnus Atlanticus-2
Lutjanus Analis -1
small Lutjanus Griseus-too many
I use Forshners after trying numerous brands. Forshner is what the fish cutters at my old job used. If they are good enough to cut hundreds of pounds of fish a day , why not get one. As far as steaking kingfish in the market they used heavier bladed knives or cleavers and they would use a mallet to steak the fish by hitting the far end of the knife after it cut through to the spine. I use my second fillet knife for on the spot sharpening and a wet stone for real sharpening. I use two fillet knives one for filleting one for skinning. I always liked a duller knife for skinning.
Dreaming the dream that one day I can be as good as some of the boatless pros and catch some 12 inch mangrove snapper.
I hear some real experience talking, Blackfin, thanks for taking the time. Tell me how do you use one knife to sharpen the other? I can see how the duller knife could be helpful when skinning so you dont cut through the skin.
2009 Catch To Date
Centropomus Undecimalis-4
Scomberomorus Maculatus-10
Scomberomorus Cavalla-8
Thunnus Atlanticus-2
Lutjanus Analis -1
small Lutjanus Griseus-too many
Who is blackfin.....? I am FISHNFOOL73. lol. I spent 15 years give or take working in a fish market . I wet both knives and slide the blade along the backside of the other knife a few times . You would be shocked at just how sharp you can get a knife doing this as long as it has an edge on it.
Dreaming the dream that one day I can be as good as some of the boatless pros and catch some 12 inch mangrove snapper.
Allright, yer both boneheads, I'm just an idiot. Thanks for the assistance in helping me laugh at myself.
2009 Catch To Date
Centropomus Undecimalis-4
Scomberomorus Maculatus-10
Scomberomorus Cavalla-8
Thunnus Atlanticus-2
Lutjanus Analis -1
small Lutjanus Griseus-too many
That thing about using the backs of the blades is cool, i always thought the chefs doing that were just showing off, but now that you say it it makes sense, the back corner can shave the edge like one of those steel wheeled sharpeners that you pull the blade through. Great stuff, thanks.
2009 Catch To Date
Centropomus Undecimalis-4
Scomberomorus Maculatus-10
Scomberomorus Cavalla-8
Thunnus Atlanticus-2
Lutjanus Analis -1
small Lutjanus Griseus-too many
I use a well made 12 or 14" Chefs knife for almost everything.
Forschner makes a good product in many different quality lines.
Use something that has a high grade stainless steel, full tang blade, IMHO.
I also use one for rough work and another for finesse work. Snapper Ribs will dull a knife fast, especially big ones. I filet the meat with one, then clean up the filets with another.
If you have high carbon bladed knives, a water stone may be the way to get sharper. If it is a stainless blade, invest in a 3 sided oil stone if you cut alot.
"Steeling" A knife ( even if you use another blade to do it, does not necessarily sharpen a knife per se, however is really ne=cessary to holding a good edge.
Think of a newly sharpened blade - like a razor, the sharper you make it, the thinner the razor.
After using a few times, the edge bevels out like the head of a mushroom. Running the knife down a steel or even another blade shaves off the "Cap of the mushroom" restoring the finess to the edge.
Personally, I do prefer a sharp knife for skinning. Based on what you are skinning, it sometimes makes sense to score the skin and remove before the filet while the fish is very very cold. ( dolphin, mackeral etc - basically any fish with tiny or no scales) others, it makes sense to filet then go back and do the finish work, pin bones, bloodlines, skin etc...( Bigger scaled fish )
TEAM 'COOKIN' : "Still building 'em one BAITCATCHER at a time "
