What Is The UK’s Best Fish Knive?
Are you looking for a quality knife to help you with your fish preparation? If so, you may be wondering if there is a specific type of knife that is best suited for this task. In this article, we will discuss the best fish knives and provide some tips on how to choose the right one for your needs.
Fish Knive Reviews
Fish Knife Buyer’s Guide
There are two types of fish knife: the type used to fillet and bone fish, or the fish knives that form part of the table crockery serving fish for dinner.
Not sure what to look for when it comes to the best fish knives? Check out this buyer’s guide.
Size
Fish fillet knives have a flexible blade which usually measures between 5” and 9” excluding the handle. The handle is very important and should feel comfortable in your hand, not too big or too small, to allow you to manoeuvre the knife accurately and with precision.
Design
Fillet and boning fish knives have a fairly universal design: a flexible semi-rigid blade which may be straight or features a slight wave. The blade flexibility is required to fillet the fish meat from the bones without tearing it.
The knife blades are invariably very sharp to allow for accuracy and precision cutting.
Handles can be styled for either left or right-handed people, some fish fillet knife handles cater for both.
Quality
The quality of a fish filleting knife centres around three things: the blade, the depth of the steel and how sharp the knife is.
Lightweight, thin blades will not last a long time. You should aim for a heavier blade which will still be semi-flexible to use.
Top-quality knives will have well-designed ergonomic handles to make life as simple as possible for the user.
Ease of use
Ease of use is mostly dictated by the style and comfort of the handle, as well as the length and sharpness of the blade.
Some people prefer a small knife to a long blade – it is a matter of personal preference.
Fish Knives FAQ
How to use a fish knife?
The blade is used in several ways: to cut or sever the head of the fish and its gills, using a simple cutting action; to slice the fish meat away from the bones; and to remove the skin of the fish, holding the blade flat and moving it from side to side.