Poor Fish Knives | Stephanie's Kitchen Knives

I buy mostly SOG and SPYDERCO knives, but would like to try others. I upstanding don’t distinguish much almost other brands. I use most of them for ordinary tasks( boxes etc..) but I also buy some to rack up. I’ve been looking at Ontario knives, CRKT and Gerber. I fair-minded don’t hunger for to get stuck with some flea trade in refuse. I buy most of my knives on eBay ( out_fish_put by) and I also discern of some wound auctions. Any relieve would be skilful.

One of the maximum effort knifes i secure inaugurate is made Kershaw. Kershaw is one of the few USA made knifes on all sides and they realize some undeniably material je sais quoi knifes. And they bring into the world some grand hunting and tacktical sort ones that i use every day at effort.

My Pet Fish Community: Piranha, arowana, cichlid, etc! *Thorough video*

Source: Poor Fish Knives | Stephanie's Kitchen Knives

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the little hook at the end is supposed to help in pulling bones out of the fish. Slip it under the end of the bone, put the tip on your finger on the hook (or not, if you can) and pull.

• greybeard also said:
  Fish knives were given as wedding presents in the early sixties, they have no use at all, and are usually kept on the top shelf of the cupboard under the stairs gathering dust!

If you pick western knives then you need a flexible fillet knife for filleting, cleaning, etc. And a long slicer or even chef's knife for slicing soft tissue.
Chef's knife shouldn't be used fro decapitation of the fish, it is quite harsh job for that knife.Simply damages the edge. You need something more suitable for that.
Western knives despite of having thicker edges are made of the softer steel.
Victorinox/Forschner knives are probably the best price/performance value out there. Same steel and heat treatment as in the low/mid rang Wusthof/Henckels, at much less price.

Alternatively, you can check out Japanese knives.
Then you will need 2 primary knives - Deba for filleting, skinning, decapitation, etc and a yanagiba or sushi knife, which is used to slice soft tissue into sushi or whatever else is desired.
Here's several deba reviews for you - http://zknives.com/knives/kitchen/ktknv/ indexbyst.shtml?Deba
And Yanagiba reviews - http://zknives.com/knives/kitchen/ktknv/ indexbyst.shtml?Yanagiba

As you can see Deba is very different from western fillet knife, but it's also more versatile and I prefer is for skinning because of its single grind blade. (knife edge types illustrated here - http://zknives.com/knives/articles/knife edgetypes.shtml)

• Vicky also said:
  Sushi knives are worth a look

The holes in the knife are to prevent the items from sticking to the knife. Ones with divets are good for cheese because that is sticky. Basically, the holes help prevent food from sticking. Placement of the holes do matter. They need to be on the bottom, otherwise it is just for looks. Hope this helps. Black ghost knives grow large enough to eat 5" long fish so they are not compatible with dwarf cichlids .
There are plenty of fish compatible with dwarf cichlids & plenty that are ok with BGKF.
If you want both species you need two tanks and my BGKF outgrew a 180g tank.
For dwarf cichlids -
if South American ;- tetras, cories, harlequins.
If kribs or african river; gouramis & barbs work.

BGKF:Any not to aggressive fish large enough to not get nibbled on. Moonlight gouramis live with mine.