09-01-2006, 05:34 PM
The three most important qualities in a fillet knife are that it be:
#1 Sharp
#2 Sharp
#3 Sharp
After that flexibility is good. Length depends on the size of fish. You need a long knife for salmon but a shorter one (but not too short) is better for Perch etc. Electric is easier for the beginner but most of the pros prefer a traditional knife.
FM
[signature]
#1 Sharp
#2 Sharp
#3 Sharp
After that flexibility is good. Length depends on the size of fish. You need a long knife for salmon but a shorter one (but not too short) is better for Perch etc. Electric is easier for the beginner but most of the pros prefer a traditional knife.
FM
[signature]