How to fillet a fish
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I built my own..pics Thursday.:D
DonDive buddy... Wow that's a cool knife....can I see it?
Don.... I built it myself... you can hold it, but do not touch the blade, it is way sharp.
Dive buddy..... (blood dripping on my bleached clean deck) FU =K, all I did was touch the blade...that's crazy... why do you need a knife that sharp?
Don... To cut my Tuna ... no paper, veggies, or meat other than fish I kill.
to be Cont: -
Looking forward to it.
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now that is whats up
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Those fish are way different than what we get here. Our fish have thicker bones and thinner fillets.
I recently got these knifes for less than $20 shipped and sharpened them enough that they can shave hairs. They are carbon steel, harder than SS, 7 and 10in blades. I used the 10 inch one on big fish and performed better than fillet knives.
The shape is better than the skinny fillet knifes that find their way under bones. It is easier to maintain you "plane" with these. Only had 1-2 strokes to get to the back bone as oppossed to many more strokes with a filet knife.
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Thanks Davie.
Where did you buy the knives?
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yeah, the butcher style as opposed to the boning knife..they look great, please share your source
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Found them here the cheapest , one is $~6 the other is $~8. They do rust if not taken care of.
http://www.antonline.com/antonline.php?op=inventory&st=butcher+knife
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thanks Dave,very good price
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They are made out of rob allen material. You don't want those Dan
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They are made out of rob allen material. You don't want those Dan
hahaha, but at least they wont bend then
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I saw the knife posted by Dan for $70. I think those types of knives are called "Deba".
I just use and sharpen the heck out of a chefs knife.
I like the eastern style(one in vids) of cleaning fish. It's alot easier to me then the western style of a flexiable blade.
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