In most cases, at home, we use an ordinary kitchen knife to clean the fish , although this is not entirely convenient and increases the processing time. Where it is more comfortable to use a special knife for cleaning fish. What should I look for when buying this device?
Choose knives for cleaning and cutting fish
The accessory for cleaning scales of fresh fish is a handle with a jagged metal tip, designed specifically for removing scales. At the same time, his teeth are arranged in such a way that they allow cleaning the scales of any size.
Especially convenient is a knife for cleaning fish from scales with a container, during which all the scales are removed during processing. This greatly facilitates the work, because after the procedure you just need to shake out its contents and rinse under running water.
There will not be any scattered scales sticking to all the surfaces of the kitchen. The knife can be washed in a dishwasher, it is durable and durable, convenient and easy to use.
This acquisition will greatly simplify the preliminary preparation of fish, especially if you are in nature. Before buying, try holding the knife in your hand to make sure that it will be convenient for you to work with it. The handle must not slide, and the working surface must be made of high quality metal and be sharp enough.
For the cutting of fish another special knife is used, called a sirloin. Its name clearly and capaciously speaks of its purpose. Neither scales, nor fins, nor gutting fish are involved here. With a fillet knife you can separate the pulp from the skin and ridge.
The main characteristics of such a knife is a small width of the blade (thinner than the handle), considerable length (14-30 cm), flexibility, pointed shape, sometimes with the tip bent upward. These knives are manufactured from Damascus or other high-quality alloy steel.
Typically, standard home knife sets are rarely equipped with a knife, so it must be purchased separately. Although this is not necessary, because you can also cut a fish with an ordinary knife, but still using a specialized tool makes it much easier.
Features of a choice of a fillet knife for fish
Because the size of the blade can be very different, you need to start from the size of the fish that you most often have to cut. Alternatively, you can buy a knife with a blade length of 19 cm, which is considered universal.
When buying a knife for cutting fish, pay attention to the flexibility of its blade. This parameter is directly influenced by the thickness - the thicker the blade, the less flexible it is and vice versa. But do not chase an excessively flexible knife, as it will leave pieces of meat on the spine, and you will have to put more effort into cutting.
Another important component of the loin knife is its handle. It should lie comfortably in your hand, do not slip during operation. It is desirable that it is attended by a guard with an emphasis for the index finger. Although, if your palm is more than average, this device will be superfluous.
A quality fillet knife should be sharpened like a razor. It should be cut very accurately and without great effort. And to maintain the sharpness of the blade as long as possible, you need to use a sheath or a cover, folding the knife in it after using and washing.
The most popular steel for such knives is Damascus. It is very high quality, in addition, the products from it always have a beautiful appearance. As for the country producing such kitchen tools, then, of course, Japan is the leader. In extreme cases, you can buy a Finnish-made loin knife.