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Once exclusively used by fishing enthusiasts to quickly get rid of bones and create fillets to cook over the fire, fillet knives now come in designs that are perfect for home cooks. For fish tacos and other dishes that use fresh fish, you need a sharp fillet knife in your arsenal. We'll walk you through how to sharpen a knife the same way the pros do.
Why Is Knife Sharpening Important?
A fillet knife has a sharp edge that slips underneath the bones in a fillet, which helps you quickly get to the meat while leaving behind the bones. Keeping the edge sharp prevents kitchen accidents and accidents near the lake. A sharp edge also reduces the meat you would otherwise waste.
Tools You Need to Sharpen a Fillet Knife
You usually want to sharpen it once a year, but the frequency depends on how often you use it. The job also requires a few simple tools.
Whetstone
The most important tool is a whetstone. One stone is all you need to sharpen most of the knives in your kitchen.
Honing Rod
You will also need sharpening rods like a honing rod. It fits in one hand and helps you sharpen the knife's edge.
Clean Cloth
A clean cloth helps you wipe down the knife before you put it away.
Water or Sharpening Oil
Though sharpening oil comes in handy, you can also use ordinary water.
Preparing to Sharpen Your Fillet Knife
It's easy to see when your blade needs help because there are signs you need to sharpen it, such as the blade not cutting as well as it did when you first bought it. Before you begin, make sure you have all your tools on hand.
Clean and Dry the Knife
Whether you use our Shujin Fillet Knife or another from our Seido collection, clean it with warm water and dish soap first. Dry it with a clean cloth.
Choose the Correct Whetstone Grit
Whetstone grits range from coarse to ultra-fine. We recommend starting with a coarse grit and following up with an ultra-fine grit.
Step-by-Step Guide to Sharpening
Learning how to sharpen a knife requires just a few steps.
1. Add Lubrication
Apply a small amount of lubrication, like a honing solution, to the stone before you start.
2. Position the Knife and Stone
Hold the knife in one hand with the blade facing the stone at a 20-degree angle.
3. Sharpen the Edge
Slowly move the blade across the stone in one smooth motion with the blade lightly touching the stone. Repeat this motion on the opposite side. You may need to repeat this step several times to get the fillet knife as sharp as possible.
Tips for Maintaining a Sharp Fillet Knife
With some simple tips, you can learn how to maintain a fillet knife with some simple knife sharpening tools
Regular Honing Between Uses
Regular honing is an excellent way to maintain a fillet knife. Though annual sharpening is suitable for most knives, you may want to sharpen our Shujin 5-piece Butcher Knife Set every three to six months. It depends on your frequency of use, but regular sharpening ensures you always have a clean blade whenever you need it.
Proper Storage to Avoid Dulling
Using a knife roll is risky because the blades can bump against each other when you carry them. You must also exercise caution when keeping them stored in a full drawer. Make sure to dry your fillet knife before you store it, too. To keep your kitchen more organized, consider storing your most-used knives near your Whetstone Knife Sharpening Stone Kit.
Cleaning Techniques
While there isn't a wrong way to clean a fillet knife, we usually suggest staying away from the dishwasher. Dish soap and warm water is a simple and affordable way to clean your knives. Furthermore, hand washing also allows you to check for damage as you clean.
Find the Best Japanese Knives for Your Kitchen
Keep Your Fillet Knife Ready for Precision
Use our tips on how to sharpen a fillet knife to become a sharpening pro! Keep the blade sleek and sharp, whether you cook at home or right by the lake. You'll slice and debone the toughest fish you catch and buy, so be sure to check out our huge range of sharpening tools for your kitchen to find the best supplies.
Shop Sharpening Tools to Sharpen a Fillet Knife
