Thursday, July 4, 2013

Keeping a sharp knife.

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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