Filleting knife 6" is a fish filleting knife with a blade length of 15 cm. Filleting is a specific task in fish preparation and requires specialist filleting knives. Commercial Series kitchen knives is a range of factory-made kitchen knives designed by Cold Steel president Lynn C. Thompson. Knives with extremely polished blades are intended for work by butchers and fishmongers, commercial kitchens and head chefs through to hunters and anglers or home kitchens. The knife blades are made from German 4116 stainless steel. This steel is corrosion-resistant and easy to sharpen to restore the edge. The handle is made from two materials. The handle base is made from rigid polypropylene, which gives the knife its shape and excellent strength properties, and the surface is coated with a soft and flexible synthetic polymer called Kray-Ex, which prevents the handle from slipping. How to care for your meat knife Always wash knives by hand. Hot water and steam from a dishwasher are harmful to knives. After use, wash them under running water and dry thoroughly. Always store knives in stands or sheaths. Insert them into the stand with the blade facing upwards to prevent dulling. Never place knives loose in a drawer with other knives or other metal tools. Always use boards made from soft materials such as wood or plastic when working. Porcelain boards, glass or artificial or natural stone are unsuitable. You must sharpen knives regularly; blunt knives can be dangerous. You can sharpen knives using a sharpening stone, knife sharpener or honing steel. After using a sharpening stone, the blade must be aligned on a leather strop or using a sharpening stone. It is ideal to use the services of a professional sharpener at least once a year.

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