Page 87 - Amazing Ribs - Book
P. 87
A fillet knife
These cheapo filleting knives from Rapala are beloved by fishermen. They have thin flexible blades with a dangerously sharp edge and a wicked sharp tip and soft handle. The 9-inch model costs less than $30. It’s great for separating ribs, slicing tomatoes, removing silverskin/membrane on meat, boning, slicing the ribs and seeds out of hot peppers, and, of course, filleting. It is not strong enough for cutting through bone, but there is nothing better for cutting meat off the bone. When it is dirty, it goes in the dishwasher. When it’s dull, we sharpen it. When we can’t get it as sharp as new, we get a new one.
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