Quantcast
flexible fillet knife... - Page 2
Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 23

Thread: flexible fillet knife...

  1. #11
    Senior Member Dardeau's Avatar
    Join Date
    Nov 2012
    Location
    New Orleans, LA
    Posts
    559
    I would just use your deba. At the seafood restaurant I work at the four or so people who do the butcher work all use different styles of knife from my deba to a 10" Henkel, all getting similar results. It's about technique and what you feel is comfortable. Mocking in a gentle, if ruthless way is a kitchen tradition, but if you can keep up speed and quality with your deba they will quickly shut up. Or not and it will become a running joke.

  2. #12

    Join Date
    May 2013
    Location
    Noosa, Queensland, Australia
    Posts
    19
    Quote Originally Posted by Dardeau View Post
    I would just use your deba. At the seafood restaurant I work at the four or so people who do the butcher work all use different styles of knife from my deba to a 10" Henkel, all getting similar results. It's about technique and what you feel is comfortable. Mocking in a gentle, if ruthless way is a kitchen tradition, but if you can keep up speed and quality with your deba they will quickly shut up. Or not and it will become a running joke.
    Exactly. Kitchens are results orientated, as long as the end result is the same and your speed is up no one will really care.
    That said, it is always good to get as much experience with as many tools as you can, just to increase your skill set.

  3. #13
    Perhaps try getting a western boning knife that isn't as flexible to start with.

  4. #14
    Senior Member
    Join Date
    Jul 2012
    Location
    Cairns. Australia.
    Posts
    383
    I prefer to use a flexible boning knife for small flat fish ,Deba or sometimes a western boning knife for Reef fish.Most of the guys i know who work in fish processing use cheap western boning knives.Fish is expensive so using whatever knife gives you the best yield and cleanest fillets is the one to stay with.

  5. #15
    Senior Member
    Join Date
    Oct 2012
    Location
    sydney,nsw
    Posts
    411
    i hate western boning knives i usally use my petty which is 165mm or my 150mm honosuki meat prep. sometimes i use either of those for small fish

  6. #16
    So, just to break this down a little, flexible fillet knives are a mainstay of European fish cuisine which is, of course, built around flat fish, and especially around Dover sole. If you look at Escoffier, the number of sole recipes is huge, turbot is large and today's mainstays like bass and rouget, while in existence, are small. As the batterie de cuisine developed, it developed 95% around flat fish. Flexible fillet knives are great for flat fish.

    There really isn't an anatomical reason to use a flexible knife on a round fish. It doesn't make a ton of sense because the instability caused by the flex hinders, rather than helps, remove fillets from round fish. So, you are in Australia? You see flexy knives because you are of European culture. At least they aren't bad on Dory, but they are a pain in the ass on a lot of the other fish you have running around down there.

  7. #17
    Quote Originally Posted by slowtyper View Post
    Perhaps try getting a western boning knife that isn't as flexible to start with.
    One of the things I hate about a lot of commercially fileted fish, and I've been in the processing plants and watched them do it, is the fact they take a stiff bladed boning knife and cut straight through the rib bones. Then they usually leave them on rather than waste something they can sell by the pound. Very fast and cheap way to filet when you have tons of fish to process but to me a filet should be bone free. I use a flex blade and work over the ribs even on very small fish.

  8. #18
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,417
    I've posted this before. This is the technique I use now when fileting round fish. I use a Blue #2 210 Ichimonji Deba though. This guy is badass.

    http://www.youtube.com/watch?v=ExmNwEcr-fs

  9. #19
    He did a good job of removing those rib bones. Lot of filets you buy at the average food store haven't had those last couple of steps.

  10. #20
    Senior Member
    Join Date
    Oct 2012
    Location
    sydney,nsw
    Posts
    411
    he looks kinda rough but thats the same way my head chef works fish

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •