Are you using the right knife? – Part 10.
Filleting meat and poultry and preparing fruit
Today’s article is about cutting thin slices.
Filleting is about cutting out the best and finest pieces and presenting them individually. For a saddle of venison, for example, or a whole rack of lamb or duck breast. It could also be a matter of cutting ham off the bone. But thin slices of orange or grapefruit can also be skilfully cut out using this kind of knife.
This time we would like to introduce you to our specialist knives for filleting:
Fillet & boning knife
This knife is one of our latest creations – a genuine all-rounder: with its unusual blade shape, it is particularly suitable for removing bones and skinning meat, poultry and fish. The thin, slender and curved blade glides cleanly through foods and perfectly separates the skin and bones of fish and meat.
Fillet knife, 16 – 18 cm
Do you want to remove the skin from the fillet? If so, it’s best to use this knife with a curved, slender blade. This will allow you to make extremely precise cuts.
The very thin and flexible blade of the fillet knife follows the course of the bone as closely as possible when filleting and therefore makes the work a great deal easier and allows you to make particularly controlled and precise cuts.
This knife with a long, slender blade cuts and serves roast joints of meat, ham or poultry – raw or cooked – in the portions required. The longer the blade, the easier it is to cut even slices. The most popular blade lengths are 20 and 23 cm.
Carving knife with hollow edge
Thanks to the hollows in the edge of its blade, this knife offers the additional advantage of forming small air pockets between the steel and the food to be cut. This prevents food from sticking to the blade. Do you want to cut wafer-thin slices from a whole ham? It’s a real pleasure using a carving knife with hollow edge!
If you need to cut fine fillets out of orange and grapefruit, it is best to use this slender knife. With its narrow, rigid and straight blade, it is ideally suited to fine cuts and delicate work.
Meat fork / slicing fork
If you want to slice, turn, lift or move a large joint of roast meat, ham or poultry, you will need a stable fork. We have a range of forks with straight or curved tines and in various lengths for you. Good to know: the curved type is better for turning meat, whilst the straight fork ensures a firm hold on the meat when slicing it with a carving knife. Tip: the best way of cutting even slices is by sliding the blade across the fork.
A high-quality wooden cutting board is a perfect base for filleting and carving. It looks after the blades and is easy to keep clean. WÜSTHOF cutting boards are made of solid beech wood. They are available in various versions and sizes.
Sharpening steel and diamond knife sharpener
There is a good reason why a butcher sharpens his knife before making just about every important cut. For a knife that has already lost a bit of its sharpness, you can fine-tune the edge of the blade with a sharpening steel to ensure that it maintains its sharpness. For a blunt knife, use the diamond knife sharpener to remove any burs and restore the sharpness. (Note: afterwards, wash the knife so that the abrasion from the steel does not stick to your food.)
Our series of articles will continue with the following topics:
• Different types of bread
• Sticky, gooey foods
• Exotic knives for special applications
Here you can find all the previous articles in this series:
• Small cutting tasks: paring, cleaning, trimming
• Large cuts: carving, portioning
• Fish: chopping, filleting
• Herbs: cutting, dicing, chopping
• Small vegetables
• Large vegetables
• Meat and poultry on the bone
• Crusts and firm foods
• Hard and soft cheeses
Please feel free to send in your questions and suggestions for other topics!
After all, you have to ask a question to be sure to get the answer you need.
So, with this in mind, happy cutting and cooking!