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Fillet Knives - How to Choose a Fillet Knifeblade That Fits Your Needs Best
A fillet knife is typically a large kitchen knife specifically used for filling fish. It helps in filling and provides great control over the distance between the knife blade will travel during the fillet procedure. It is also a versatile member of the fillet knife family which is utilized to file and prepare fish.
It is easy to differentiate between a fixed blade and a folder as they have distinct appearances with different handles. The difference lies in the fact that a fixed blade has a single piece of metal that runs through all four corners of the blade and extends to the end. On the other hand, fillet knives have a single thin piece of metal that runs from the handle to the end and then curves upward to cover the entire blade. Some manufacturers produce fixed fillet knives with two or more pieces of metal so that they can be used as a single unit.
Both styles of fillet knives have their own advantages and disadvantages. For example, fixed blade knives have a thicker and more resilient carbon steel handle that has better balance and flexibility for gripping and delivering a solid result. They are also preferred because they have more durability and better edge retention. They are also preferred by some for its lighter weight and versatility as well as a better presentation and utility.
Fixed blade fillet knives have boning on the back side of the knife which is hollow and serves as a skeleton for the bones. It is usually thicker than traditional pocket knives. It also offers a better grip, balance and flexibility for better control. Because it's just a straight edge, you need to use your dominant hand to effectively control it.
On the other hand, the trailing point blade has a flat cutting edge with a thin edge that runs perpendicular to the surface of the fish. This style is designed to cut through flesh and is much easier to use. Unlike the fixed blade, the trailing point blade can cut through bone as well as other tougher food like bones, fish fillets and skin. The main disadvantage of this type is the toughness of the knife. You need to be very careful when using it and should only do it in an appropriate situation.
Thin fillet knives are flexible and can easily be manipulated using the fingers. The most common types are those made of fish-oil, nylon or carbon fiber. They are light, thin and flexible and makes opening fish easier.
There are also hybrid fillet knives which has a folding blade that functions the same as the real blade. Usually, the thin blade is placed inside the flexible blade to create the desired shape. Another popular type is the fully folding blade that functions like the blade but the folding blade is not covered by the flexible part. These fillet knives are ideal for filleting and have both blade and handle. You can easily close the handle while keeping the blade hidden. They are very thin and small, weighing less than an ounce.
Flexibility is one important factor to consider in choosing a fillet knife blade. There are many types of materials used to make these fillet knives and each of them exhibits different degree of flexibility. This means that you will need to consider your needs before buying one. The bones and the fish will be an integral part of your fillet preparation. So, the blade that best suits your requirements will have to be bought. The better quality blade that you purchase will serve you for a long time and it will not disappoint you for your investment.