Last modified on 2 March 2015, at 02:55

Cookbook:Filet Knife

Cookbook | Recipes | Ingredients | Equipment | Utensil

A filet knife is a thin, flexible knife, usually around 6 inches (150 mm) in length. The blade is is usually much more shallow than the tang. These characteristics give the filet knife excellent mobility when being used to filet cuts of meat or fish, allowing it to manoeuvre around bones. This also aids in removing the skin from fish by allowing the user to flex the blade along the countertop. Filet knives are typically kept very sharp in order to minimize the amount of damage the edge does.
