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I recently bought a relatively large (~2lbs) filet of salmon. In order to portion it out I placed it skin side up on a cutting board and used a bread knife to essentially saw through the skin as it seemed pretty tough.

Is a bread knife the best option in this case? Is this something that should be done with a kitchen knife?

  • when you say portion the salmon, does it mean slicing like for sashimi? or just slicing into pieces, chunks or some relatively thin fillets but not as thin as sashimi? – bonCodigo Feb 27 '14 at 16:15
  • @bonCodigo I mean into pieces/chunks. – alexpotato Feb 27 '14 at 18:53
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I think a bread knife would shred the skin and flesh. I would place skin side down and, ideally, use a sharp slicing knife. Sharp is the key. I have also used a chef's knife and a fillet knife for this task. The goal is to achieve a clean cut.

  • Agreed! Sharp and honed on a ceramic "steel" - send out your knives to be sharpened once a year, and "steel" (hone) regularly. A truly sharp knife at hand is like having kitchen superpowers. – RI Swamp Yankee Feb 28 '14 at 19:05
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The ideal knife for this would be a fillet or boning knife, however if you don't have one a non-serrated knife would give you the best looking cut. There's no reason you cannot use a serrated knife, it's more cosmetic than anything else.

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