I don't keep too many fish, and I often tell friends who fish with me, BYOK. However, when I do decide to fillet a fish (or I'm just working in the kitchen), a sharp knife is a must. Decided to post up a few vids that run through how you can keep those blades sharp. The first, from Dexter, shows a method so simple anyone can keep their knives sharp in short order. The second involves a water stone or whetstone, and is a bit more involved, but will restore a razor edge to a thin fillet knife. There's also a good discussion on filleting on http://www.stripersonline.com/t/899659/filleting-thread.
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