Did you know that there are numerous kinds of knives; and each with its unique functionality? Well, not all the knives can work wonders and help with the art of filleting! To achieve perfect fillets, you need a sharp fillet knife. Anything less can cause havoc, when you get to filleting. So, you need to keep your knives sharp.
You can find many handmade kitchen knives at Perkin Knives and other reputed knife stores! These knives have a super sharp edge, but over-time you can definitely lose the sharp edge. You would need to keep the edge sharp for perfect fillets. How do you do that? Well, all you need is a good blade sharpener and appropriate knowledge (tips) to get it done right!
Tips to Sharpen the Fillet Knives Perfectly
Fillet knives have a sharp edge, but you need to maintain it! Do you want to start filleting and end up with “massacre of the fish”?! You want lovely fish fillet that is just awesome to cook. Or any other fillet (like, meat) as a matter of fact. So, how do you achieve an effectively sharp fillet knife? Simple, you get a professional knife sharpening system!
Oh, by the way if you are an outdoor adventure enthusiast, you could carry a kukri blade for the same purpose! It can also help with chopping and slicing. It will also need sharpening after some time and the same sharpening system can be used.
The sharpening system is perfect for sharpening your knives. You do know how to work one, right? We know that it is not astrophysics, but you need to know the actual sharpening technique. Here are some tips to achieve that with perfection:
- Guide Clip needs to be removed: The guide clip is usually known for helping guide the knife, but it can be an adversary for fillet knife sharpening! The guide clip increases the area to rest the back of the knife, which makes it an advantage for knife sharpening. But, when you need to sharpen knives at a low angle or narrow knives like the fillet knife, it can cause interference. Removing the guiding clip eliminates the chance of interference.
- Set the Sharpening Angle to 18-21 degrees: When the fillet knife blade rests across the blade table of the sharpener, it can cancel out an angle or two. The lower angle of sharpening means it will take longer to sharpen the knife. So, if you set the angle at 15 degrees, the actual angle might actually be 13 or 14. This is going to make the process longer, causing loss of more steel. So, you end up with a fragile edge.
- Make Sure the Blade is Supported by the Blade Table: A fillet knife has a flexible edge! So, you need to make sure that the blade is supported from base to tip, while you sharpen it. Do not move the stone away from top of the table. This can cause the unsupported part of the blade to bend, ruining the whole sharpening experience! It could even damage the fillet knife!
- Always take it Slow: Never rush the sharpening process. It will take you much longer to sharpen! Slowing down always makes the process much easier. The stone cuts the edge better, making it sharper. You will probably be able to feel the stone cutting the knife’s edge better. If, by chance, you do not get that feeling then slow down till you do! This means that the knife is not being sharpened and you are going too fast.
It is really quite easy, when you know what to do, right? So, you need to get a good knife sharpener! Once you have that, you can complete the whole procedure easily. Get sharpening! Do not let a blunt knife ruin your fillet technique. Sharpen it with these tips and continue impressing all with your filleting skills.