Filleting knives

A Filleting Knife has usually very narrow and thin blade. Its blade is also more flexible, so that it can adjust its form when cutting the meat along the spine or bone. A filleting knife is similar to the ham knife, but has even thinner blade.

Filleting knives

Chicken fillets are cut from chicken breasts or chicken thighs. Boneless, skinless chicken fillets are very popular in American supermarkets. In the case of fish, fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock. As opposed to whole fish or fish steaks, fillets do not contain the fish's backbone; they yield less flesh, but are easier to eat.

Advisory Service: Questions and Answers

What is the difference between industrially rolled and hand-forged blade?

In the case of hand-forged blade our blacksmith takes the already rolled spring steel and forges it with hand on the anvil or under the monkey (drop hammer). By forging becomes the steel more compacted (denser). Industrially rolled spring steel blades are made by cutting steel plate into strips under drop shears. Then they are ground or milled/grooved and without further forging directly put into the annealing furnace and hardened in oil bath. The qualities of both kinds of blades do not differ from each other much since the industrial rolling is already very good. On forged blades usually have forge traces, which give them an authentic and unique look.

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