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  1. #1
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    flexible fillet knife...

    so hey guys i just started a new job at a seafood restaruant and before i started here id never usied a flexible fillet knife only a deba and my petty. ive filleted about 80ish fish before and my girlfriend whos a chef though it would be good to get a flexible filleting knife because not many people in australia use debas and can teach me on using them so she bought me a flexible sabitier filleting knife. so tried to sharpen it and it felt pretty sharp but when i took it to rhe fish it felt kinda dull and really awkward to use i really dont understand why someone would prefer something so flimsy. is it just me or do flexible filleting knives take awhile to get used to using and sharpening. dont get me wrong i can sharpen all my other knives up great and love sharpening my single bevels. it just feels wierd with a knives so bendy do you guys have any tips

  2. #2
    It's a horrible way to fillet fish, but it is fast as all hell. The only tip I can really give you is that you need to use your left hand to pull the meat taught at the bone and then keep the damn knife on the bones. Also, beginners always leave the belly on the fish because they come out of the rib cage wrong. Doesn't really matter because you trim most of that anyway, but it isn't good form.

  3. #3
    Senior Member NO ChoP!'s Avatar
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    Work well for smaller fish. We fillet ruby trout, flounder, etc...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  4. #4
    Senior Member JKerr's Avatar
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    Quote Originally Posted by mzer View Post
    It's a horrible way to fillet fish, but it is fast as all hell. The only tip I can really give you is that you need to use your left hand to pull the meat taught at the bone and then keep the damn knife on the bones. Also, beginners always leave the belly on the fish because they come out of the rib cage wrong. Doesn't really matter because you trim most of that anyway, but it isn't good form.
    +1, I was working at a seafood restaurant last year and while I prefer using a deba for fish like flathead and whiting I'd just use my flexible sab purely cause it was so much faster. I wouldn't say they take time to get use to or sharpen (assuming you're confident with fish and sharpening), I think they just feel rough because they are, especially if you've been using a deba.

  5. #5
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    Its easy to cause problems by sharpening with too much pressure on a flexible knife. Other than that, they're okay to sharpen, but not very enjoyable. Stick to the deba if you can. You should teach your girlfriend how to use a deba!

  6. #6

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    I find with a flexible filleting knife you have to have downward pressure (so the blade bends) on the knife for it to cut properly, and when doing something like taking the skin off a fillet use the whole blade of the knife.
    Because the blade can bend very easily you kind of have to have it pushing against something so that it is forced to go in the direction that you want it to, I try to avoid doing any direct cutting with the tip as it is very difficult to control.
    I also sharpen mine using a diamond steel and if using a stone to sharpen I don't use any downward pressure and just skim the knife across the stone.
    But really I think you should just use your deba, most chefs should be able to give you general advise regardless of tools, and you can use a method with which you are familiar.
    And really, it is a much better tool for the job.

  7. #7
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    Check out some of ThEoRys videos on youtube, pretty sure he uses a global flexible on some of the early ones.

  8. #8
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    I prefer a deba, but with a flexible fillet knife, it may help to give it a very toothy edge so that it bites into flesh.

  9. #9
    I assume it all depends on what you are trained to but I've fileted thousands of fish large and small with a straight flexible boning knife with no complaints. I've tried debas a number of times and all I do with one of those is mess up a perfectly good fish.

  10. #10
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    well the head chef and stuff there use flexible filleting knives really well and so does my girlfriend im just not used to using it because it feels uncontrolled and also as weird as it sounds alot of chefs think that debas are stupid.and cant understand that they are designed for filleting fish which is kind of the reason i got the flexible knife just so i could learn more about fish structure without them dissing me because im.using a "heavy" knife to fillet fish thanks tons on the advice guys and ill try to sharpen it tommorow without using as much pressure

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