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A lot of people think they can clean a fish with just any TYPES of the knife. And in the big picture you can but it just makes it so much simpler. if you’re use the proper equipment. This is a traditional kitchen knife that notices the obvious difference is right off the bat.

That’s a long narrow sweeping blade and that’s for cleaning different sized fish. You’re going to have small fish larger fish little fish are exactly the same size

That long narrow sweeping blade makes it more versatile for cleaning different things. The biggest difference between a conventional kitchen knife and a fillet knife is the stiffness of the blade. That thing is pretty much no flex this one flexes all kinds for going

Around bone cutting through bone. The main parts of the fillet knife that make it the right candidate for the job. You have that nice slender sloping tip for making those tiny little cuts and cutting in small intricate areas taking out cheeks following around

The backbone you have the middle section .which is nice for nice long even cut. and you have down here in front of what this is called the hilt the hilt is

The strongest part of the knife you canpush and cut through the backbone or if yoursteak and fish you have that power the so there are actually three sections of

The bladeS that come into play throughout the cleaning of the fish process. you have this section for cutting through one this for nice sweeps. and the to for going around areas the other thing to consider .

when looking for a knife I like these with the molded grips .that’s a knurled grip when it’s slippery and slimy you want to find the knife is

going to fit in your hand you don’t want fingers overhanging or something like that fit within the hiT

it’s in your hand and it’s under control at all times so you look for that flexible blade. Nice sharp edge flexible tip. A nice handle that fits firm in your hand and you’ll be fine no matter. what species you’re fishing for Rapala

Makes a knife that will cover its largest salmon break down to the smallest pan fish. They have stainless steel. Teflon coating and the new easy easy glide. they got you a covered question. I get asked a lot of times is when should you sharpen your knife.

There is no short answer to that there’s not an actual timeframe .but the best thing to do is sharpen your knife before it actually gets dull so after a few fish just run it .

over the steel this is diamond steel also a Rapala product just a couple of nice gentle sweeps nothing

crazy don’t push too hard and just maintain. that edge so if you’re cleaning the fish and going around the bones obviously your knifes going to last a lot longer your edge.

if you’re cut through the rib bones that are to make a difference just run it over. The steel every three or four fish it’s just

A nice gentle rolling motion and be sure you do . The tip all parts of the knife are used when you’re clean .the fish this also has the guard here so you’re safe from coming all the way.

When you get fancier at it you can just go a little faster to make. A really nice edge on this after you’re done stealing it sometimes. I’ll take it and just run it through the ceramic guide so just to set

Across ceramic sticks, very very gentle people tend to push way too hard on this just take it through ever so softly I do

it only one way so it doesn’t cause a burr again go right to the tip nice soft strokes. keep your knife good and sharp and won’t let you down. when you have fish to clean

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