A high quality filleting knives belongs to every complete fishing equipment. After successful fishing, the knife is used for filleting. It is important that it is made of a good steel and is sharp. There are many different manufacturers who have a large selection of knives. Can distinguish the filleting knives by the nature and length of the blade. All anglers should pay special attention to a very sharp blade. Best suited for the filleting knives also the right grindstones, because so that the knives are not dull, they can be sharpened regularly. Without the right one filleting knives no fishing equipment is otherwise complete. Becomes a filleting knives bought, then the quality plays an important role, because finally, the filleting is also easy to go by the hand. Everything is possible with the filleting knife, whether at home or at home chef’s knifeor at the lake directly after fishing is used. Also in the kitchen equipment the filleting knife is an important part, if meat of bones or fish of bones are to be freed. The blades of the knives are very narrow and extremely sharp and thus the knives are ideally suited to adapt to the shape of the bones or the bones. It will always be possible to ensure a clean cut. Of course, the work also works with the normal kitchen knife, but the cost of goods and waste would increase significantly.

What must be considered when buying the knife?

If you are in agony, you have the choice. After all, there are short or long blades on the knife and the knives can be hard or flexible. There are different types and designs of filleting knives. The thickness and sharpness of the blade are all in themselves. However, the characteristics of the knives may vary, depending on personal preference and the application. There are very hard knives, which are characterized by the low flexibility in the blade and thus, for example, sufficient pressure is possible, so that the thick bones can be severed. The knives guarantee optimal power transmission because they are usually shorter. In addition, there are the very flexible and soft knives, which closely nestle on bones or bones, and thus the optimal cut is guaranteed. Depending on the preparation and the type of fish, different filleting knives can be used, so that meat and fish are well-freed from bones or bones and thus the perfect fillet is guaranteed. Just as with the other chef’s knives, it must be remembered that the exercise is the most important factor with the device. Especially the beginner in the filleting should choose at the beginning of a filleting knife, which is pleasantly large and where the length of the blade is about 20 centimeters. With the help of this knife, the handling can then be practiced. Other filleting knives can be used if your own knife reaches the limits. Not infrequently then becomes a more specialized and further Toolneeded. In principle, however, it is possible if a filleting knife fits well in the hand, that all work is done on the meat and fish, which are also necessary for the perfect fillet. Compared to the cooking knife with the heavy and wide blade, a filleting knife is difficult to guide along the fingers. Always work with the knife takes place directly on the meat or fish. For a non-leading hand, the glove may provide control and safety at the beginning. It is cut in slow strokes and always away from your own body. With respect to the hand holding the meat or fish piece, attention must always be paid to the position. Thanks to the flexibility of the blade otherwise deep cuts are possible. The highest priority in handling the knife is safety and occupational safety.