The most important issue of filleting is the sharpening of your knife. It is almost impossible to cut well with a blunt knife. It is very important that you often sharpen your knife. When the knife is sharp, you need the sharpening steel to keep it that way. This means that you use the sharpening steel allmost after every fish. When is the knife sharp? When you have a piece of paper and the knife will cut easily through the paper without fraying, your knife is sharp.

	Filleting knife flexible/hard This knife (in a flexible way) is used for smaller and the flat fishes. The hard knife is used for the bigger fishes (bass, cod fish etc.).
	Pan knife small This knife we use for cleaning flat/bottom fish (sail needle, dab and sole).
	Herring knife This small knife is for cleaning herring but also ideal for the sprat and smoked herring.
	Toothed knife/saw knife This knife is needed to cut pieces of (salmon) and heading the larger fish.
	Pan knife large This knife is used for cutting the fish fillets to little pieces. It is also used for cleaning the larger fishes.
	Scaler This tools is one of the needs for simply remove the scales of the fish.

After filleting the fish we advise you to use a different knife to remove the bones for that fillet. This way the filleting knife will stay sharp!!

	Wetstone
	Sharperner
	Sharpening Steel

1. Make the stone a little wet.
2. Lay your complete knife a little slanting on the stone.
3. Don't push to hard on your knife and work from behind to the forward.
4. After that you needs the steel or the sharperner.