Steak knives are one of the most important knives in your kitchen arsenal. They range in length from 4 inches to 9 inches and provide a great tool for preparing poultry, beef, pork, and of course, fish. There are some tips and guidelines to follow when choosing a fillet knife to ensure that you find the right knife for you.
First, look for corrosion-resistant stainless steel; not all stainless steel is corrosion resistant. Yes, stainless steel is stainless but not smudge proof. This will make the purchase of the knife a bit more expensive, but it will also increase the life expectancy of the knife and provide a better edge over time; Look for a carbon steel blade, as they tend to last longer than other materials and have great durability.
Next, you will need to determine what to fillet; this determines the size of the sheet needed. If you are a novice or beginner chef, choose a versatile length of around 6 or 7 inches. For those of us who are more experienced in using filleting blades and knives, choose the length that best suits your endeavor. Small cuts of fish and tenderloin can be achieved by using a smaller 5-inch blade; Large mignon steaks will need a longer blade as they are thicker and will provide a good weight for cutting thick meat. Ultimately, the decision must be applied to your needs.
While length is important, the blade must be flexible, as filleting requires fine and often narrow cuts. Steaks are perhaps the most artistic cuts found in the kitchen, and the flexible blade helps ensure their presentation qualities. This is pretty simple; the thinner the blade, the more flexible it is. Keep in mind that thinner blades are also more prone to bending if you cut foods like beef, pork, and game like venison.
The handle of the knife should be comfortable and easy to grip. Typical or average blades have an inert wood or plastic handle which is good for reducing the weight of the knife. These materials are also more likely to become slippery when wet and can cause the knife to slip. Rubber handles, most commonly found on fish fillet knives, are great for reducing the slip effect. Remember that, first and foremost, the sheet must be comfortable for you; a carver using an uncomfortable blade is a recipe for an accident.