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One source of confusion about filet knives comes in when we discover that they come in a variety of sizes. Not only do you have to have the right sized knife for the job, but the knives for a large fish and a small fish are so much different that having the wrong one could make an otherwise fairly simple task much more difficult.

Typically, for most fishermen, a variety of knives are the solution. For those who catch fish from small trout which require a four inch blade to those who are landing large striped bass which require the substantially larger seven to nine inch blade, the answer is purchasing more than one.

For anyone who enjoys skinless fish, you’ll need a very thin blade that easily bends so that when you’re skinning your fish on the cutting board, the blade bends more readily and helps filets skin evenly.

If you consider that your filet knife is a tool, it’s like any other tool – purchasing from a reputable company can help ensure the performance of the tool. Many knife manufacturers’s come with very good warranties and it’s helpful especially for seasoned fishers who use their knives often. Make sure even if you are a novice that you select one or more filet knives of good quality stainless steel. The investment in knives can be as little as $10 for a lower end blade (which will last a season or two) to the very high end blades running more than $50. Typically a $25 – $50 knife with a good blade will suffice for most fishermen. One thing that will keep this tool in proper working order is to follow all recommendations made by the manufacturer regarding cleaning and sharpening.

Not everyone understands the best method to fillet a fish. In fact, it’s not all that difficult once you understand the best techniques to use. Always begin at the head of the fish. Carefully insert your blade tip in behind the pectoral fin and being your incision by cutting all the way down the side from the top of the head of the fish. Once that’s done, simply turn the fish over and repeat the process using the spine of the fish for a guide. Cutting in a single motion all the way down to the tail will give you the best results. Your knife can be guided the entire way by the spine of the fish.

Once you’ve accomplished this, you’ll use these incisions to deepen the incision. Simply run the tip of your knife along the inner part of the incision. Continue to use the spine and rib cage as a guide. As you approach the rib cage you may elect to cut around them or cut through them for later removal. This process will be used on both sides of the fish to extract the filet.

If you prefer skinless fish, place the filet on a cutting surface with the skin down. Holding your knife blade flat, insert the tip into your filet at the tail area and separate the skin from the meat. You’ll most likely need to use your fingernails to hold the skin. Keep the blade as flat as possible and move the knife gently back and forth. Holding even, forward pressure will make sure that you are able to remove skin without wasting the tender flesh underneath.

If you have the proper filet knife, this is fairly simple job. Once you have done this a few times, you will have no problem identifying what knife works best for your filet needs. Remember that a sharp knife is not only safer than a dull knife, but it also gets the job done far more effectively.

To enjoy your total fishing experience, you must make sure you have all the proper fishing supplies. Some of the most popular items include Penn 975 Reel, Penn 209, and Daiwa Sealine 30.

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