TOOLS IN KITCHEN 17

FILLETING KNIFE

                  A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is very flexible boning knives that are used to filet and prepare fish. They have blades about 15 cm to 28 cm (6 to 11 inches) long, allowing them to move easily along the backbone and under the skin of meat.The narrow blade enables the knife to cleanly move along the backbones of the fish, in and around areas adjacent to bones, and to evenly slice along the skin, removing it easily from the flesh.

                 Also thin and long. Fillet knives have to be able to remove the bones with ease. As such, you’ll find that these knives are often thinner than their boning counterpart. Fish, as mentioned previously, have skin and meat that is very tender. When removing the bones, a stiff knife will not do the job as well.
                  Typical fillet knives are flexible and allow you to puncture the skin and maneuver inside of the fish with ease. This is easily done due to the specifications of these knives. The typical specs are:
 Extremely sharp blades with a fine point for piercing.
 Thin blades.
 Blade lengths ranging from 4 – 9 inches. Common lengths include:

a. 4”

b. 6”

c.7.5”

d. 9”

                  I’ve found that a 7.5” works best for me. This is the ideal length for varying size fish and provides the utmost in control. The smaller the blade, the smaller the fish should be. It should also be noted that smaller blades are meant to be more flexible so that precise filleting can be done even on a fish of just a few inches in length.

How to Clean Up ?

               when we done to using just washing again with soup cleaner like we used at home and laps by cloth until dry and keep it.

Source : http://www.recipetips.com/glossary-term/t--37461/filet-knife.asp

https://www.knifeplanet.net/boning-vs-fillet-knives-difference/

https://en.wikipedia.org/wiki/Fillet_knife

https://www.google.co.id/search?q=filleting+knife+definition&client=firefox-b&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiu3dWC6cfWAhUIv48KHViPCB0Q_AUICigB&biw=1366&bih=669#imgrc=JByP6C6XWKPcwM:

BONING KNIFE

                 A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning knives are not as "thick" as some of other popular kitchen or butcher knives, as this makes precision boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.

                Boning knives are easy to distinguish from other knives in your kitchen because of their shape. Thin and long, a boning knife is meant to be easily maneuvered into the meat to help remove the bone. These knives are often more flexible than the other knives in your kitchen. Looking at the point of the knife, you’ll see that the tip is very sharp. This is meant to help pierce meat with ease.
                There are both stiff and flexible boning knives, and the right one for you will depend on your cooking habits. Let’s take a look at both of these options:

1. Stiff: Meant for tougher meats. If you plan on boning pork, beef or thicker meats, you’ll need a stiff knife that does not bend easily. Since the meat is thicker, more force is needed during the boning process. A flexible knife will often bend and can cause injury.

2. Flexible: Why would you need a flexible knife? These knives are meant for thinner cuts that are more intricate to bone and easily pierced. If you want to cook up salmon or a chicken dinner, a flexible knife will allow you to remove the bone with ease.
                 Blade lengths are usually 5 – 6 inches, but some manufacturers have extended the length of their knives to over 9 inches in length. Arched blades are becoming more popular and are the ideal choice for boning fish. These blades will allow you to pass through fish just once to remove all of the bone. You use your boning knife to remove bones from meat. The specs of these knives make the whole process easier.

 

How to Clean Up ?

                Just the same of before is when we done to using just washing again with soup cleaner like we used at home and laps by cloth until dry and keep it.

 

Source : https://www.knifeplanet.net/boning-vs-fillet-knives-difference/

https://en.wikipedia.org/wiki/Boning_knife

https://www.google.co.id/search?client=firefox-b&dcr=0&biw=1366&bih=669&tbm=isch&sa=1&q=boning+knife+&oq=boning+knife+&gs_l=psy-ab.3..0j0i30k1l3.664294.673353.0.674730.25.20.0.0.0.0.212.2610.2j14j1.17.0....0...1.1.64.psy-ab..12.13.2196...0i19k1j0i30i19k1j0i5i30i19k1j0i7i30i19k1j0i7i5i30i19k1j0i7i30k1j0i13k1.0.X_3cr3Tjxto#imgrc=5jvmeSfRKY0PHM:

 

CARVING KNIFE

                    A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices.
                    A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish. The blade edge of a carving knife is either smooth or beveled. The blade should be large enough to carve across the cut of meat, poultry, or fish in one sweep. Speciality knives are made for larger cuts of meat, such as the Roast Beef Slicer, a knife that may have a blade 12 to 16 inches in length for slicing thick cuts of prime rib. Varying in flexibility, a carving knife may have a rigid blade that is used for slicing roasted meats; a more flexible blades for poultry; or a very flexible blade that is most often considered a blade for slicing smoked pork and fish.
                  Knives used for both carving and slicing may be produced as electric knives that use two blades to accomplish various cutting tasks. The electric knife contains two very sharp, thin blades that move independently in a back and forth motion to slice or carve through many different types of meats. Most often the best choice when there are a variety of textures being sliced, electric knives are versatile at cutting soft vegetables such as tomatoes as well as a variety of meats from fish to beef.
                 Carving knives are often sold in sets that include a knife and a carving fork. The carving fork is designed to hold the meat steady while the food is being sliced, thus keeping the other hand safely away from the knife blade while cutting. Carving forks typically have two long, sharpened curved prongs to easily be inserted into large cuts of meat while keeping the meat stable as it is sliced.

 

How to Clean Up ?

                 When we done to using just washing again with soup cleaner like we used at home and laps by cloth until dry and keep it.

 

Source : http://www.recipetips.com/glossary-term/t--37464/carving-knife.asp

https://en.wikipedia.org/wiki/Kitchen_knife

https://www.google.co.id/search?q=carving+knife&client=firefox-b&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiDvanp7cfWAhWB6Y8KHXISDPgQ_AUICigB&biw=1366&bih=669#imgdii=_T391MHjTHqMcM:&imgrc=AsBDdk68KM8mxM: