What's the ideal shape and flexibility for a fish fillet knife?
When its salmon season, I tend to find that Costco has the best price for sockeye salmon during their Costco Seafood Road Shows. But, you have to buy the whole salmon, minus the head and guts, and you're on your own after that- you have to scale it and break it down yourself and remove the pinbones.
I've bought a whole salmon before from Costco, and tried to break it down with a chef's knife but I ended up leaving so much meat on the bones. To avoid that waste, I figure I should get a fish fillet knife. Right now, I'm leaning towards getting a Forschner knife to break down fish. But, I'm confused by all the different shapes they come in as to which shape would be the best to break down salmon and fishes smaller than that.
In terms of flexibility, I noticed that the Forschner fillet knives ranged in flexibility from very flexible to flexible to stiff: http://www.osograndeknives.com/Victor...
I thought the main difference between boning and fillet knives was the flexibility, but I must be wrong because there's stiff fillet knives as well as flexible boning knives. Could you use a flexible boning knife to break down fish?
And, then, in terms of shape, I see that some variations in shapes for fillet knives. Some are straight along the spine like this: http://www.osograndeknives.com/Victor...
While these cimitars have an exagerrated curve along the spine:
When would you want to use a knife that's straight along the spine and when would you want to use a cimitar shaped knife? And, would you recommend getting a cimitar with or without those graton edges?
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