What Angle to Hold Knife When Filleting Fish (Pro Guide)
How clean and precise your cuts are when filleting fish will depend on the angle of your knife. When cutting up fish, 15 to 20 degrees is usually the best angle to hold the knife at. This range keeps the blade sharp enough to make smooth slices without wearing it down too quickly. When you know the right angle, you can get better results with less waste and work.
How Should I Hold My Fish Fillet Knife?
You can make cleaner, smoother, and more controlled cuts when filleting fish if you know how to hold the knife. 15 to 20 degrees is the best range. When you sharpen a fillet knife at this angle, the blade can easily slide under the skin and around the bones, making neat fillets with little waste. Narrow angles are sharper but don't last as long as wider ones.
The SORD Fishing Products’ fillet knife guide says that angles between 18 and 22 degrees are best for both freshwater and saltwater fish. Keeping the same sharpening angle over time will help the edge last longer and the blade last longer.
15 degrees: Ideal for thin fish and delicate filleting where precision is key.
18–20 degrees: Great for general fish preparation, balancing sharpness and durability.
22 degrees or more: Suitable for tough scales or larger species requiring more strength.
Understanding the Ideal Fillet Knife Angle
A proper sharpening angle ensures a clean slice from head to tail, keeping the fillet intact. The knife should stay slightly tilted, hugging the fish’s backbone. A flexible blade helps create consistent pressure and accurate separation of meat from the bones.
Flexible blades: Perfect for cutting along bones or under skin.
Light pressure: Avoid forcing the knife, which can chip the edge.
Smooth draw: Use steady strokes to keep the edge sharp.
You can learn more about correct filleting angles and maintenance at SORD Fishing Products.
Is a 15 or 20 Degree Angle Better for Knives?
If you use your knife for different things, you can choose between a 15-degree and a 20-degree sharpening angle. A fillet knife's 15-degree edge makes it easy to cut soft or small fish precisely, while a 20-degree angle makes it last longer for thicker meat and more use. Based on your fishing and cooking needs, each sharpening angle has its own benefits.
Chef’s Choice says that a 15-degree blade has a very sharp edge that is good for cutting delicate fish but wears out faster. A 20-degree edge stays sharp longer and doesn't chip when cutting tougher materials.
15-degree edge: Razor-sharp but less durable, ideal for small fish.
20-degree edge: Stronger and longer-lasting for general use.
Balanced approach: Around 17–18 degrees is a practical middle ground.
Comparing Sharpness and Durability
The fillet knife blade should combine flexibility with a controlled edge. A sharper angle ensures precise cuts, while a wider bevel enhances resistance against wear and pressure. The best results come from steady sharpening and proper positioning.
Edge retention: Sharpen regularly with a quality sharpener for consistent performance.
Blade control: Keep the knife slightly angled to follow the fish’s contour.
Durability: Avoid pushing too hard to prevent damage to the thin tip.
Explore more sharpening comparisons and techniques on Chef’s Choice’s guide.
What Degree Is Best for a Fillet Knife?
You can better use a fillet knife if you know how to hold it at the right angle when cutting fish. For most filet knives, the best angle to sharpen them is between 15 and 20 degrees. This sharp angle keeps the blade's durability while making cuts that are smooth and easy to control. Holding your knife in the right way also keeps the edge from getting damaged and makes it easier to separate meat from bones or skin.
The SORD Fishing Products’ sharpening guide says that the 17–18 degree angle is the best combination of flexibility and durability. This range lets the blade cut through fish smoothly without losing its edge too quickly. But a lot of kitchen knives are sharpened at 20 degrees, which makes them stronger but less flexible for filleting fish.
Smaller angles: Sharper but require frequent sharpening and maintenance.
Larger angles: More durable but less precise for thin fillets.
Balanced edge: 17–18 degrees works well for both freshwater and saltwater fish.
The Professional Standard for Filleting Angles
Professional fishers and chefs prefer a sharpening angle that matches the fish type and size. Lighter species require a sharper edge, while heavier catches need a more resilient blade. The key is to preserve the flexibility of the knife while preventing chips along the edge.
Technique: Keep one side of the knife close to the bone when cutting.
Pressure: Use your thumb to stabilize the handle and apply even pressure.
Control: Let the tip of the blade follow the contour of the fish.
A quick review of professional sharpening techniques can be found on SORD Fishing Products.
Are Wüsthof Knives 15 or 20 Degrees?
Most fillet knives have edges that are 17 to 18 degrees, but Wüsthof kitchen knives are known for having edges that are 14 degrees on each side. This difference means that Wüsthof knives are excellent for general kitchen use but may not offer the same flexibility as specialized filet knives used for fish.
Wüsthof’s FAQ guide page says that their knives are sharpened at the factory to make sure they are both strong and sharp. Water-assisted sharpening tools respond well on their blades, and the sharpness lasts for a long time.
15-degree edge: Great for kitchen slicing and delicate cuts.
20-degree edge: Better durability for heavier kitchen tasks.
Fillet-specific angle: 17–18 degrees for fish filleting and flexibility.
The Sharpening Standard of Wüsthof Knives
Different knives require specific sharpening techniques depending on the use. Fillet knives need a finer edge for soft flesh, while kitchen knives must stay strong for cutting through dense foods. Always use a sharpener set to the right angle and check your results after each pass.
Sharpening process: Run the blade along the sharpener in smooth strokes.
Finishing touches: Wipe with water to remove scraps or residue.
Maintenance tip: Check the blade regularly to preserve its edge.
Wüsthof recommends following their detailed guide to maintain knife performance over time. You can read more on Wüsthof’s sharpening techniques page.
Final Thoughts
It's important to know what angle to hold the knife at when filleting fish so that you can make clean, precise cuts that make cooking the fish easier. When you hold a fillet knife at 15 to 20 degrees, it is both sharp and easy to control. The blade can move easily along bones and skin. As long as you keep your hand steady and sharpen your knife at the right angle, you'll feel more confident and do a better job every time you fillet a fish.
FAQs
How important is measuring the angle when filleting fish?
Measuring the angle is important because even a few degrees can affect how the blade cuts and how it feels in your hand.
How long does it take to sharpen a fillet knife?
It usually takes only a few seconds to sharpen properly if you use the right sharpener and a steady hand.
Why do I feel the knife slipping when filleting?
You may feel it slip if the angle isn’t right or if the blade isn’t sharp enough; always adjust and add a little pressure when needed.
How much pressure should I add when sharpening?
Add light pressure to keep control of the blade; too much can reduce durability and wear the edge faster.
What’s the most important part of knife control during filleting?
The most important thing is to feel the knife’s movement in your hand and maintain consistency—practice helps a lot.
