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DumbDumb27
13
Oct 19, 2017
in recommendation,what's the best knife to cut a fish? like mackerel and salmon
AngryAccountant
277
Oct 19, 2017
DumbDumb27Obscenely sharp. Start there, if you're looking for a flexible knife to fillet, then go with a fillet knife. If you're not filleting it, virtually any kitchen knife larger than paring should be fine, provided its sharp. Grab a simple guided sharpener such as the DMT or Lansky and go to town making everything razor blade sharp, and have at it.
DumbDumb27
13
Oct 19, 2017
AngryAccountantAye mate,thanks for the great tips
AngryAccountant
277
Oct 19, 2017
DumbDumb27Yep, might be worth considering a japanese style knife too, blade geometry plays a big role, with the lower the angle, the sharper, and in fish it makes a big deal. A 15 to 17 degree blade angle is going to be a good bit sharper than most german style blades at 20-22 degrees. Just be careful, as they're a bit more fragile of a blade. With the guided sharpeners you could in theory set the angle yourself to whatever you want. I for instance have a Victorinox Fibrox Pro chef's knife at 17 degrees, though I'm thinking the steel is too soft for that, so I might back it down to 20 next time I'm putting a bit of time into it. When you really want to nerd up about knives, look into their HRC, which is essentially hardness of the steel. The Vicorinox is about 54 iirc, so too soft for a 17, which I'd say you want a 60 HRC or higher for as a loose guideline.
Lower HRC values are more forgiving to abuse though, so if you're a throw it in the sink when you're done and leave it there till you put it in the dishwasher and forget about it kinda person, stick to the lower HRC stuff, ideally high stain resistance steels too.
All that said, the Victorinox is a very good blade for its price range, consider it when it goes on sale, aim for $35 for the 8.5 inch chef's knife.
DumbDumb27
13
Oct 19, 2017
AngryAccountantMan you're awesome,thanks a lot for explaining to me senior 😁
AngryAccountant
277
Oct 20, 2017
DumbDumb27Of course, feel free to ask any further questions. I can keep going on and on and on, haha.
Stets
41
Oct 20, 2017
AngryAccountantThe Victorinox filet knife is pretty good for the money too.
AngryAccountant
277
Oct 20, 2017
StetsI wouldn't doubt it, their stuff often hits the price to quality ratio rather nicely.
captainjimmy
4
Oct 20, 2017
DumbDumb27Dexter russel 9” narrow blade filet knife. I have like 7 of them. Keep laser sharp. Any other filet knife is garbage. It doesn’t need to be expensive to be good.
DumbDumb27
13
Oct 21, 2017
captainjimmyI appreciate the advise 😁
DumbDumb27
13
Oct 21, 2017
AngryAccountantI'll be sure to ask you much if I need anything😊
captainjimmy
4
Oct 21, 2017
DumbDumb27I’m a semi professional fisherman and professional charter captain. I’ve filetted a fish or twenty thousand ... :)
the dexter 8” narrow blade is good too. I don’t like the high carbon as much because they are a pain to sharpen quickly (when we filet we use an accu sharp, whetstone a couple times a year) ... the blade has to have a lot of flex.
Professional / chef grade knives should learn a thing or two from the professional fish cleaners: the pros use dexters. my go knives are not my sabatiers: they are dexters. Dexter santuko, dexter boning, 10” scimitar, and my filets.
DumbDumb27
13
Oct 21, 2017
captainjimmyCool! Sounds awesome to have such knowledge and talents like that ☺
captainjimmy
4
Oct 21, 2017
DumbDumb27It’s overrated
AngryAccountant
277
Oct 21, 2017
captainjimmyYeah Dexter's are great, I'll stand behind that statement.
Rgconner
67
Oct 23, 2017
captainjimmyAnd Dexters are very inexpensive. Find a restaurant supply house and pick some up.
Great value for $50 for the basic 3 knives you need: chef, boning, paring, and includes a bread knife, which is handy but not necessary.
DanielRJackson
16
Dec 30, 2018
AngryAccountantTo be fair, all new german-style blades also come at 12-17 degrees per side. A new Victorinox or Wusthof pro is actually more acute than a Tojiro or Misono out of the box. There's just not much reason to go any wider than 15; 12 degrees is pretty fragile but if you have the skill to keep it sharp the increase in cutting performance is well worth it.
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