Salmon Filleting blast from the past ....

What's a "breaking knife" ?  Thanks for the reply-- I looked it up. So it's my understanding that the breaking knife has more flex than a scimitar.
Tom

What's a "breaking knife" Allen?
Tom

http://www.foodservicewarehouse.com/victorinox/40538/p1350131.aspx?utm_medium=cpc&utm_term=Victorinox-40538&utm_campaign=Butcher-Knives&utm_source=googlepla&source=googleps&utm_source=google&utm_term=&utm_campaign=12+-+PLA+-+SC+-+Smallwares&utm_medium=cpc&utm_content=googlepla|mkwid|szoArYhWv|pcrid|62717851010|pkw||pmt||pdv|c|

fwiw i'm really enjoying using my stiff 6" victorinox boning knife w/ granton edge for heavy work (taking off fillets, etc...), and then a large, flexible fillet knife for finesse stuff (ribcage, etc...)

What's a "breaking knife" ?  Thanks for the reply-- I looked it up. So it's my understanding that the breaking knife has more flex than a scimitar.
Tom

Correct ... a scimitar has almost zero flex.

Victorinox 12" scimitar per my son the fishmonger at Whole Foods. "

That's the knife I use for large salmon. It cuts through those pin bones like they're not even there.
T2

12" scimitar with a Graton Edge!

-Allen

Personally I find the scimitar to be too stiff. I prefer the 8" breaking knife and for big kings I'll use the 10" breaking knife.

 I agree.  I only break out the scimitar when I'm burning through a pile of fish and am not worrying about every last bit of meat.

-Allen

Thanks for that tutorial Bill. You gave me some good hints on how to do it better.

I've been filleting fish most life and this is by far the best method I've ever seen. Keeping a knife sharp enough seems like more of a task to me. Thank you!

See the master in action:

The old dog is never too old to learn !