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Fillet Knife

post #1 of 9
5/3/12 at 9:37pm
Thread Starter 

So I think I actually started a thread similar to this a while ago, but I switched jobs and my needs changed so I never purchased anything.  Anyway, I'm going to start butchering a lot of fish soon and I am in need of a fillet knife.  The fish I will be breaking down ranges from 15lb slabs of of sword fish, sides of bass, whole salmon, etc.  I am leaning towards a Forschner (10" breaking), as I already have some of them and they are good quality and inexpensive.  I'd like to stay in the price range of $25-50, but I would pay more if it is significantly better.  I am new to butchering fish, so I am not all to sure what to get.  BTW, this is for use in a commercial kitchen, and if it matters, I am a decent sharpener.  So my questions are:

 

What size would be good for these projects?

Should I just get a standard fillet knife, or would something like a breaking knife be better (and have other uses as well)?

Is Forschner probably the best choice and are there any other brands to consider?

Are there any good carbon options?  (I'd prefer, and pay more for a good carbon knife)

 

 

Any recommendations would be great, thanks!


Edited by GreenGuy - 5/4/12 at 2:00am
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post #2 of 9
5/4/12 at 4:02am

I cut 100s of pounds a week both fish and meat . My main tool is a med flex 7 inch boning knife.  a 12 inch honed down flex. slicer for whoe large fish(salmon etc)  a flex 6  and stiff 7 inch inch boning knife for other jobs

Slabs as you call them do not reqire a filet type knife at all in fact you need a stiffer sliceing type knife to get straight accurate cuts(sword, salmon steaks, cod thick after filets, halibut etc) The boning knives are good for sea bass, snapper, dover sole, black cod, etc..  I have a 30 year old ground down 10 inch french knife which is also great for fish .

I am not a fancy brand name guy. many of my knives are Dexter and have had them many years . As long as they are sharp thats what matters most.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #3 of 9
5/4/12 at 4:10am

I have a Wusthof breaking knife and it works very well for fish. That's my go to knife for breaking down Salmon. I also use a Wusthof stiff boning and flexible fillet combination. There are no "right" or "wrong" answers here. You really have to find what your preference is. The Forschners are just fine. Wusthofs have a nicer handle that I prefer but they are more $$.

The only suggestion I would have for carbon are the traditional Japanese fish knives, Deba, Funayuki and Yanagi but those options are Far, far more $$$.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #4 of 9
5/4/12 at 4:13pm

KEEP THE $ IN AMERCA. BUY AMERICAN

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #5 of 9
5/4/12 at 5:00pm

Well I guess I'll stick this one in the "you learn some thing new ever day" file. Dexter is making a small high carbon Deba at a dirt cheap price.

 

http://www.dexter-russell.com/Universal_Prod_Display_2.asp?Line=B&Type=31

 

http://www.dexter1818.com/Item_details_1.asp?id=387&group_name=B.asp

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #6 of 9
5/5/12 at 6:48pm

I have the 8 in Forschner Breaking knife and in the past when I fished a lot I've used it on plenty of Salmon, Ling Cod, and Halibut. Now I usually buy fished already pieced but when I need to prep the occasional whole fish I use the Breaking Knife.

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post #7 of 9
5/6/12 at 2:09am

I can't get use to the japanese one sided knives.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #8 of 9
5/7/12 at 8:49pm

Interesting.  Are the Dexter knives also single beveled like the traditional Japanese knives?  That will really be a learning experience for anyone not used to using and sharpening single bevel knives.

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post #9 of 9
6/8/12 at 7:15pm
Thread Starter 

So, I've been using a 10" Forschner breaking knife for all my filleting needs, and it works pretty well; however, I finally found a 9" carbon fillet knife that I just ordered today.  It's the Sabatier Nogent line from thebestthings.com.  I can't wait to get it and try it out, as I've never had a carbon knife and have been wanting one for a while.

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