Fillet knives are one of the most important knives in your kitchen arsenal. They range in length from 4 to 9 inches and provide a great tool for preparing poultry, beef, pork, and of course fish. There are some tips and guidelines to follow when choosing a fillet knife to ensure you find the right knife for you.
First, look for corrosion-resistant stainless steel; Not all stainless steel is resistant to corrosion. Yes, stainless steel is stainless but not stain proof. This will make the knife a bit more expensive to purchase, but it will also increase the life expectancy of the knife and provide a better edge over time; look for a carbon steel blade as they tend to last longer than other materials and have great durability.
Next, you will need to determine what you will fillet; this determines the size of the blade needed. If you’re a novice or beginner chef, choose a versatile length of around 6 or 7 inches. For those of us more experienced with cleavers and fillet knives, choose the length that best suits your task. Small cuts of fish and tenderloin can be achieved by using a smaller 5-inch blade; large filet mignons will need a longer blade as they are thicker and will provide a good weight for cutting thick meat. Ultimately, the decision should apply to your needs.
While length is important, the blade must be flexible as filleting requires a thin and often narrow cut. Steaks are perhaps the most artistic cuts found in the kitchen, and the flexible blade helps ensure their presentation qualities. This is pretty simple; the thinner the sheet, the more flexible it is. Keep in mind that thinner blades are also more prone to bending if you’re cutting foods like beef, pork, and game like venison.
The handle of the knife should be comfortable and easy to grip. Typical or average blades have an inert wooden or plastic handle which is good for decreasing the weight of the knife. These materials are also more likely to become slippery when wet and can cause a knife to slip. Rubberized handles, most often found on fish fillet knives, are great at reducing the slipping effect. Remember that the blade, above all, must be comfortable for you; a carver using an uncomfortable blade is a recipe for an accident.
