| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 393.1 | | ASGMKB::TOMAS | Joe | Mon Jun 29 1987 11:43 | 11 |
| There are any number of sharpeners on the market designed to maintain
the proper edge on knives. Personally, I hand sharpen my fillet
knives by hand using an India stone (Arkansas stones will do).
Because you need a real keen edge for filleting, an angle of 10
to 15 degrees is best, whereas most kitchen-type knives should be
sharpened at a 25-30 degree angle. The only thing is that you must
touch up the knife after each use to make sure that it remains razor
sharp.
-Joe-
|
| 393.2 | | ARMORY::CHARBONND | | Tue Jun 30 1987 07:39 | 4 |
| All the filleting knives I've seen are sabre-ground
for an sharp edge, rather than hollow or semi-hollow
ground. A set of crock sticks (two ceramic rods in a
holder) makes quick work of sharpening these.
|
| 393.3 | good point ! | MAMTS3::SUMMERS | | Tue Jun 30 1987 15:22 | 2 |
| Word has it that you should never scale with a fillet knife. This
will help keep the edge.
|
| 393.4 | yep | NYALYF::HORWITZ | Beach Bagel | Thu Jul 02 1987 17:48 | 9 |
| re: .3
ditto....scaling with a fillet knife takes the edge right off. Also,
fillet knives should not be used for cutting through bones (except
maybe a few soft ribs)
re: .2
The ceramic sticks in a holder ARE super for these blades. K-MART
usually has little plastic knife sharpeners which use these sticks.
These are ideal for carrying in your tackle box, etc. (cost ~ $2-$3)
|
| 393.5 | TFFW | JAWS::WIERSUM | | Mon Jul 06 1987 09:36 | 16 |
|
My recomendation for a truly great filet knife is the Repala.
Not only is it very inexpensive, it has the flex you want and
stays incredible sharp for long periods. Also don't mess with the
small ones, go for the 12" blade.
I strongly agree with the ceramic sticks. use a light hand and
use the sticks often. befor every use.
Also the leather sheath looks cool when you wear it on your belt!
don't forget scissors
GW (The_fish_fileting_Wizard)
|
| 393.6 | A matter of taste | VICKI::DODIER | | Mon Jul 06 1987 09:41 | 10 |
| re:4
Ditto on the knife sharpener mentioned. I have one and it takes
all of about 15 seconds tops to resharpen the knife.
re:scaling
Why bother ? Why not just take the skin off. It's about 4 times
faster, 20 times neater, and unless you like the skin, makes the
fillet taste better.
RAYJ
|
| 393.7 | Fiskar's knife | CASV02::EPRESTON | | Tue Sep 29 1987 14:40 | 8 |
| I know it's a little late to add to this note, but I recently
bought a Fiskar's fillet knife (they make great scissors, from
Norway I think...) and as well as being incredibly sharp, the sheath
has a built-in pair of crock sticks - very convenient. I think that
if you're careful to use those often, the knife could stay sharp
a long time without further sharpening...
Ed
|