Knife Knowledge/Knife Basics: Deba Knife vs Western Fish Fillet Knife
HTML-код
- Опубликовано: 10 сен 2024
- This is a great opportunity to understand that there are two different ways to fillet a fish. The Asian culture is the largest consumer of seafood in the world. The method that they use is completely different than what we know of in the western world. There are several knives that are used exclusively in Japanese culture for processing fish. The culinary world, outside of Japan, uses a different instrument. The Deba knife is constructed completely different. Very thick and with no flexibility, this knife has a single bevel and even has to be sharpened in a unique manner. The English-speaking world went a different route. Very lightweight and very flexible, this knife is very common amongst competitive fisherman as well as fish purveyors in the western world. It is a 50-50 bevel and is sharpened in your traditional manner. We take the opportunity to use both knives in a demonstration of fish processing.
This video is not sponsored. I have listed the knives and cutting boards below.
Masamoto KS Series Hon Kasumi White Steel No.2 Deba
japanesechefsk...
Wusthof Classic Fillet Knife, 7-Inch, Black
amzn.to/3gfiR8n
Yoshihiro Hi-soft High Performance Professional Grade Cutting Board
amzn.to/3AZ8tcP
The best use of a Deba is a different technique than the American fillet knife. You use the deba to cut from the inside of the fish to separate the ribs from the spine and then cut the fillet off from the outside, running along the spine, and take the fillet off with the bones. You then cut out the rib bones. The deba is great for fish that have thick and barrel shaped rib bones like Red fish. It is a thick knife and allows you to easily cut through bones. Delicate fillet knives are for more delicate fish without thick bones.
Absolutely, well said. I agree completely.
This is the 2nd knife comparison video of yours I've watched and they're both informative and helpful.
you seemed more proficient with the western fillet knife.
That's funny. I appreciate the support and thank you for the observation. I can definitely tell you from the many times I've used both knives that I am way more comfortable with the Japanese style knives over the western knives. I think I was just having a lucky day.
Being honest about your filleting skills and yet doing a pretty good job has helped me to understand the difference between the two knives - thank you for the knowledge sharing here and loved your video. Subscribed !
There's 2 different ways to fillet. You used the eastern technique. If you use the western technique the deba is impossible to use. Plus, with the western technique you actually fillet the fish. The fillet part comes when you separate the meat from the skin. Nothing wrong with your technique, but it's not really best for all applications. I know 3 standard ways to process a fish, 1 is the standard clea ing where you cut the head off, gut it, and scale it. The other is the eastern style skinning which you demonstrated, and the third is the western style fillet which is the easiest and only requires 2 cuts per side of the fish.
This is how you do it:
After the cut behind the fins you turn the knife toward the tail and continue the slice along the backbone to the tail but not through. Then you flip the meat so the skin side is down and you cut on that meat side up piece near the tail down to the skin but not through it and you separate the meat from the skin. What's left is a fillet. No skin, just meat. If you ever watch someone who knows how to do it they'll be able to fillet an 18" fish completely, both sides, separating the meat from the carcass and the skin in about 40 seconds. It's really amazing to watch.
The way you fillet is great for larger fish and really the only way to go for big fish and saltwater fish like tuna, blue catfish, flathead catfish, flounder, shark, mahi, swordfish, marlin, and sailfish.
The western technique is more for all pan sized fish.
Also the shape of the western fillet knife was developed by some outdoorsman from minnesota in the late 50s and early 60s. Normark who owns rapala wanted a knife that could be used for boning and filleting game, fish, and standard animals. The 2 outdoorsman from Minnesota hired to help design the knife wanted it flexible which was NOT common at all and was a laughable concept but a great idea for filleting. They pitched a prototype and it was determined that it was all in one knife that could be used by butchers, fishermen, and hunters. Normark sent the design to finland where J. Marttiini cutlery has made the knives for normark under the rapala brand ever since. Within 1 year of it being released nobody laughed at it anymore and everyone copied the thin flexible blade. Now the flexible curved boning/fillet knife is the standard used by all butchers and fish markets in tge wester hemisphere and much of the eastern as well.
Just thought I'd share the history lesson.
Thank you. I truly believe those to do this for a living are better at it obviously. Also, it has been discussed that the Japanese way is really best for the restaurants. If you're on a boat in the western way is probably best for the boat.
I just got my knives , western style and Japanese style, I'm leaning towards Japanese, its just smoother , lighter, and easier , great videos. Keep up the great work!
Yeah I was definitely leaning towards the Japanese but now I've learned that they both can feel good I just depends on the manufacturer and the wood. And thank you for your kind words and support!
A deba knife is a better knife if you bring fish in your kitchen to fillet, but for most people, a fillet knife is a more practical "outside knife"
I like that comment. That makes sense. Thank you for that.
@@nadm no problem. I used to bring fish i catch in the house to fillet, but that's when I was single 🤣
I'm not sure why you spent so much time worrying about the head of a fish to be filleted, the simple answer is don't cut it off. If you are using the head for soup or such then dealing with it after the fillets are removed is so much easier. I would also go after the collars, een collars that small hae amazing meat in them.
I agree but I was still showing the options that you had. On the one instance you didn’t have an option at all. It’s nice to have options. But yes I’m all about saving all of the different pieces for different sauces
The reason for cutting of the head is when you remove one filet and turn over the fish to do the second, the fish will have a slight bend from the unevenness coming from the filet now missing without the head taken into account. Of course a flexible western knife would compensate for this but for a deba, an even cutting-line is crucial
I've lived in the mid-west all my life. Everyone I know fillets from head to tail with the head left on removing the fillet from the carcass. Interesting seeing different takes on the same chore.
I have always said the same thing. It's amazing that we have all the same ingredients on the earth but we all make different food. This applies here as well.
Despite having caught and filleted hundreds of fish over the years I (1) don’t do it regularly enough to be in my mind proficient and (2) like you I hate to waste fish. I have used both the European style fillet knives and a Deba. My preference for the European knives is a Morakniv and an Opinel slim/effile size 10. I always notice that people tend not to have a problem with the first fillet but it’s when they go for the second one that they lose the meat so so speak. Depending on the type of fish that I am filleting when I get to the point you were at in 6.04 of your video I don’t cut the whole way through but leave it on and then turn the fish over to fillet the other side. Having that bulk helps slightly.
I really loved your comment. I learned a lot and I’m gonna look into some of those European knives you mentioned. I appreciate you being here.
I usually have to fillet fish sitting on the ground in a wetsuit, because I am usually off somewhere in the arctic living off spearfishing at the time, and there won’t be any tables or anything within miles. If I am luck I can find a driftwood board on a beach, if bit I usually just have to do it on a rock or a patch of grass. I really like the idea of the Deba but I don’t think it would survive the salty environment and I suspect it might be a bit tougher to work in awkward positions, with mosquitos eating your face, on slippery or uneven surfaces that don’t always offer much room for details of technique …
We all agree that the Japanese version is good in the restaurants.
@@nadm Yeah you said that :) just thinking it through really
Your videos are great, they have been a big help to me as I learned to sharpen my knives. Thanks for all the great information.
When using the standard Western fillet knife, no need to remove head. I have cleaned more fish than I can remember, I was always taught to use the head to grip fish and keep,head with carcass. The fish I learned on are fresh water, like walleye and bass which are different than salt water varieties.
Great review of both knives. I would use a deba for bigger fish but for smaller freshwater fish I will stick with the western fillet knife.
Thank you for your input! That was awesome!
Having spent a significant part of my life in Asia, particularly southeast Asia I have come to prefer the way they cook the entire fish, head and all. They need to be gilled, cleaned and scaled,, then deep fried (or you can grill them) and covered with certain tasty shredded spices and fresh vegetable material. Filleting a perch or a bass for example results in throwing out a fair amount of the meat along with the bones.
You have a very nice kitchen and prep center table. Granite is awesome. Good video too!
Thank you so much for your kind words. I grew up very poor, so I worked very hard to get this kitchen. We put more money into the kitchen than we did the rest of the house. I love being in there. God bless!
I would tend to lean towards the Japanese options for anything that size, as well as for any delicate operations where you're not chopping through bones (although admittedly I don't have a nice Deba like that). However, there are other western options that are a little more... pleasant to use than those little filet knives. In particular I've used a large butchering/slaughtering knife for the bulk of breaking down dozens of salmon (with a salmon fileting knife or a yanagiba for the tricky parts). "Victorinox Swiss Army Cutlery Fibrox Pro Straight Butcher Knife, 12-Inch". Has a very long blade that can slide down the spine very easily, and the thick top section will allow you to chop through bone cleanly.
Nice! I'll look into that later and see what's up. I do think that's why there's all the specialty knives. They figured out how to refine the blade for the task.
After I used a deba for the first time, I never went back to a western fillet knife. Personally I found the deba to be much more natural and comfortable, but knife preference depends from person to person. One thing I do differently when cleaning my fish, and I know a lot of Japanese people do as well, instead of cutting over the rib bones with the deba come from behind and cut through them, take them all of with the fillet. You can come back in after with a chef knife or a yanagiba and cut under those bones.
I am where you are. I tend to lean heavily in that direction as well. I understand that you can use both and I'm glad to have the option.
Keep in mind...you'll never find a commercial operation using these Japanese knives. It has nothing to do with the quality, heritage, or cost. It's that they don't have 20 minutes to cut up a single fish. They need to dismantle (fillet) 200+ fish per hour.
Users of fillet knives don't use them to cut through bone. The dexterity of the thinner and flexible blade is paramount to maneuverability. Again...speed and efficiency, depending on the job at hand.
The back/butt of the Japanese knife blades get caught on the meat on nearly every stroke. Simply not designed for efficient, smooth operation where using the full blade is necessary. Not every job requires only the tip of the blade. Notice how western-style boning knives have a swooping back of the blade. It never gets hung up on the meat. Fillet knives are similar. This allows for use of the entire blade for making long deep cuts. Useful when breaking down a whole beef carcass in minutes, filleting large salmon in seconds, etc.
For the chop chop style of fish butchery, having a couple good deba blades can do a fine job on many different fish species. There are users of these knives that make it look easy. But again, not good to simply compare these two knives for a single use scenario.
Well you said it right there, not every knife is good for every fish. The fishmongers of Japan are pretty much the only people using that knife. People outside of Japan pretty much don't. The people who eat the most seafood or Japanese and they tend to use that knife with certain fish. So when you get to some of the bigger fish is when you would really see those types of knives. Then you have a preference. I have what I learned on. I think anyone can get passed over time.
I have a cheap stainless deba and it's great for slicing and breaking down carcases. Doesn't hold a edge long but then I get more practice sharpening.
I understand. Like you said, it's nice to practice. You can enjoy the weight of it. Best wishes and thanks for the support of the channel. I'll be interested in hearing which upgraded version you purchase.
I do admire your honesty that you’re not very proficient in filling fish. With either knife from what I can tell.
Greg love all your knife sharpening vids! That being said, you will never find a Deba on any fishing boat in US. Mates filet THOUSANDS of fish using western filled knives. I understand the debas use n that is one knife nit yet in my collection, but very soon. Oh, as a former mate, after making the first cut on a fish, only the top third ( really 2") of blade is used to remove filet.
Thank you for that. Somebody made a great time at the other day, which is that the fish fillet knife that you use is just excellent on a boat and not the Deba. I agree that most of the time that is used in the restaurant or in the fish market, so I can completely agree with you with what you said. I think it depends on the environment, but absolutely!
The Japanese are the world champions of paying attention to everything they do.
That is one of the reasons I love them and respect them so much. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
I guess you're ignorant of all the recalls on their vehicles. People dying because their toyota's air bags never deployed. So much for paying attention to what they do.
Great video! Ordering my deba now
That’s awesome my friend. You’re going to have a blast. They get extremely sharp.
I scuba dive, I always have a filet knife with me for protection.
What else could you do, if while scuba diving, you get attacked by a fillet?!?
Ha Ha! Multi-purpose!
Dude, don't use the fillet knife to cut through bones. They're too thin for that and risk chipping the edge.
Thank you! That was kind of the point. We just wanted to show the differences. Thank you for watching though. I appreciate being here and always, we appreciate your comments.
@@nadm Ah alright, nice deba btw.
Would a Santoku work? It’s pretty stout but not as beefy. I don’t have a Deba or a filet knife. Pro’s/cons?
Everything works. Just take your time.
Like my man said everything works. Just take your time. You can do it with any knife. Some are more specialized but you don't have to have a special knife.
Want a knife thats amazing go a
J, marttiini filleting knife, absolute razor and beautiful
Cool
Nice video. Great fillets
Thank you! I appreciate the compliment and I appreciate your support.
Thanks for the video! What is the brand and model of the Western knife? Thanks.
So this video is funny. I fish a lot and eat a lot of fish as a result. I like and use both knives. The fillet knife is like any other knife. It takes some proficiency and a different approach to apply correctly. Cutting straight through the bones of a snapper is not really what the knife was designed to do. It is designed to flex around the ribbones and leave them attached to the backbone. The fillet knife really shines on flounder and really any where else where you want to cut around bones. The deba really shines on fish with thick bones that can easily be dressed after the fillet is removed. If we are talking efficiency, the Deba is faster on most fish, but not as fast an electric fillet knife.
With a Deba, you need to increase the angle more as compared to a western filleting knife. The sharp edge needs to face down more when cutting through the skin.
One of the things I found complicated about sharpening that knife is that it is thicker towards that he’ll and the amount of convexity changes towards the tip so you’re really do have to constantly adjust the way you’re pushing and holding for that type of knife. It takes a while to get used to that
The only annoying thing about Debas os that lefty friendly models are very hard to find.
Naturally, only lefties would suffer from this.
Nevertheless, I love the Debas I own.
You are correct and I am sorry, my friend. That is most often the case.
Left handled deba you can order from japan without any problems.
@@raspizdjaische9872 thank you
@@raspizdjaische9872 Yeah. I’ve ordered a few, over the years. I simply mentioned that they’re harder to find, in a lefty version.
@@helterskelter156 yes, you are right
Im a North Dakota ice fisherman looking to try Japanese filleting. I dont see why it wont translate to walleye/pike. Im sure the old farmers at the public fish cleaning station will turn their heads. I am just unsure which premium knife to buy first. Id like also like to try some asian fish cooking and take a break from beer batter deep frying.
I think everyone just has her own thing. I never had a preference, so I learned on the Japanese night. I use them both in the video, and even though I was at that proficient at the time I do think it just comes down to watch you'd like. I've seen people be lightning fast with both of them. So it just takes experience!
I would reccomend a zwilling 5.5" 4 star deboning knife and u will have a better filleting knife then 99% of them walleye guys out there I used to work in a fish shop and we had like 6 of those some were over 10 years old! with extra heavy use on them,.. u can fillet fish for 2-3 days without sharpening/throw them in the dishwasher on extra hot 20 times a day.. throw them on the floor a couple of times... u basically cant wear them out in a lifetime.. (of normal use).. Thats the first half of why i would reccomend it.. also price.. 40-50 bucks vs a standard 20 dollar wallmart knive.. that prob has shit steel that dulls fast and will be to flexible.,, Also the handle on the zwilling is very nice to hold and the length of the blade is perfect gives u a lot more control then a longer fillet knife will..
The deboning knives are still flexible but a lot less then a fillet knife wich makes it easier to do the heavier cutting (wallye also has thick ribbones/skin).. and the bend u can still accieve also makes it better for cutting away the rib bones from the belly meat. and the pin bones.. u just bend the knife on the board to where it forms a curve coherent with the boneline and take a swoop at it!. That way u are the most effective and have the least amount of waste and clean single cuts.. (with a bit of practice). Because the knive is a bit stiffer then a fillet knife is u need to put some more pressure to get the right bend but the outcome is that every cut is done in 1 slice.. no hacking at it... but also no blade that runs away on u when u put a little more/less pressure/gain resistane causing u to slice off half the fillet.. like a cheap soft fillet knife would if ur trying to speed things up.
A longer softer bending knive is better for taking off the skins though.. but i used to mostly do it with the same knife no problems...
interesting. ive been in the market for a new fillet and cleaver/chef knife since my father got his hands on them and well....they'd need heavy repairs if they can even be repaired. Kinda looks like the deba does the job of both? Ill be looking into it more!
Good luck.
Not a criticism but: looks like the deba wasn't as sharp as it could have been.
It was sharp, but I was new to using it. We don't do a lot of fish. We were just showing the differences between the two different knives. I've gotten a lot better, but we still don't need a lot of fish.
Weeboo meets a filleting knife: "I would prbly use like a hammer."
I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
Nice video, very instructive. I’ve never broken down a fish , so haven’t used either knife type before. I used to be skeptical about the Japanese “specialized knife for every job” , but have become a convert. I believe I concur with you. The thin western blade would make me wary of forcing it through hard stuff like the deba did. I wonder if the types of fish they typically catch played a role in the formation of the design ?. One thing is for sure, they wouldn’t use it if it didn’t work (in regards to how much fish they eat).
We forgot to discuss the steel. I imagine that in order to have that flexibility that the western knife may be tempered down to the low 50’s as opposed to 60+ with the Japanese knife. I could tell that fish is a tough thing to cut and the deba will get sharper stay sharper much longer.
@@trappenweisseguy27 you are correct that the western knife would be made of a softer steel and not typically as sharp. It would be sharp because it's thin. I've had to sharpen a lot of these and they do wear quickly. I like your question in regards to how the original Japanese knife was formed based on the fish. It is white paper number two used in the Japanese knife.
Very sharp and very hard and is conducive to corrosion even though you're dealing with seafood that is typically not so acidic. You do need to wipe the knife down regularly. You see examples of this in sushi restaurants. They always keep a damp towel available for cleaning the fish.
I did not take the thinness into the equation. It probably enters a cut with less effort, but will certainly dull quicker. For portable/on boat use it will certainly be lighter and more compact. I didn’t expect the fish to provide that much resistance. You certainly weren’t cutting tofu, that’s for sure 🙂.
@@trappenweisseguy27 I highlighted another video in this video. I show a different knife that she used on the boat. It's a little smaller and has a 50-50 bevel. It's something that is used for more than fish.
If ypure not using the head, why remove it? Grab the fish by the tail, ise the knife to run along the spine in one motion from tail to head. Then follow the filet around the head to remove the filet.
I normally am using it to make a fish stock. You're correct! If you're not using it then you don't need to remove it. If you need it for the cheeks then you should grab it. I normally make a stock. I just didn't do it for the video because there was too many things going on.
You used eastern deba technique with western filet knife, which is wrong, the long thin flexible knife you should only make two cuts for the whole fish leave the head on, start where you did then you turn the knife and filet entire fish along backbone, flip filet over and take off skin. It is one continuous cut, flip whole fish over and repeat. Deba knife and eastern technique good for fish with thicker bones and if you don't want to cut though belly containmenting meat.
We are not a professional chef. Definitely getting more experiences that video. We don’t get to eat a lot of fish in our house. I appreciate your comment.
The deba is more of a general purpose knife used for everything in the kitchen. In a lot of asian families the cook only uses one knife to do everything. He did mention that he isn’t a professional but I noticed that he cut a better fillet with the fillet knife and not the deba. In my opinion the deba he used is in need of sharpening.
I would have a hard time using it for anything else. It's so thick. The single-sided part of it makes it such a specialty knife.
Japanese style knife close to western filet knife is there boning knife
I'll not criticize your knife skills, but I'll definitely criticize your choice to throw away those beautiful red snapper heads and carcasses! How could you!?!?!?
So I had actually already use the knives for some other red snapper, and I made a nice velouté with them earlier. Our kitchen was getting full. It was the time of year where I didn't have any more room in the freezer. I am on your team. You and I think alike. My wife does not get into this type of fish, nor did the kids. So making a stock was simply for myself. I have a different evening in which I made something fabulous from the snapper with the stock soI'm sorry that you feel that way. Like I said, we're on the same team and I just didn't have a reason to save it for my family. It's hard enough to buy all the fish for the show knowing that no one else really wants to eat it but me.
@@nadm
An embarrassment of riches. You're a lucky guy. I live where I never even see red snapper, let alone have the luxury of throwing it away! Anyway, I've been enjoying your videos over the past week, trying to decide on a steel (r2 or hap40) in a gyuto. I think I want the hap40, but every time I make up my mind, I'm pulled in a different direction. I'm a professional chef and want something that's a bit bespoke; something that'll make people look twice, as well as make them a little jealous! Cheers.
Man thinks he prefers Japanese knives because it's "cool" and fashionable. Proves it wrong immediately. Still doesn't convince himself.
It seems deba need sharpening...
We did get to that. I’m still learning how to sharpen that because the heel as much fatter than the tip and so it’s hard to polish. You can get the ad sharp but then there’s a whole lot of convexing..
save & store the trimmings to make fish stock.
We absolutely do when we have room. We absolutely do. I'm excited to teach my daughter how to make stock!!
@@nadm liked, shared and subscribed 👍👍👍
@@pusanghalaw thanks for coming. It means the world. Thank you so much!
The western style knife is just superior when it comes to anything 'flat fish'. Turbot, plaice, sole etc.
The main issue is that the sharpening is a pain in the ass because of the special curvature and often cheap steels are used for these.
If you are a homecook, i'd suggest going for a deba, maybe a smaller one like (max 150 mm blade) unless you're cutting up really big fish.
Just for the sake of longevity in the sharpness department the Japanese ones will be superior.
But they do take alot more practice to get really clean fillets.
I appreciate your insight. It seems very true. Those are specialized fish. Sharpening that is definitely a bitch. Thank you for supporting the channel and we look forward to hearing from you and getting more input from you. God bless
Good morning, I just discovered your channel and am really enjoying your content. You mention belonging to a number of knife forums, and I was wondering if you could name a few that you recommend? Thank you very much and have a great day!
All of them are in Facebook. When I get home from church I’ll take the time to send you links to all of them
@@nadm Thank you so much!
@@timb.5967 facebook.com/groups/3075406602681306/
facebook.com/groups/960087177839346/
facebook.com/groups/349543955515908/
It's very difficult not to be critical of your process of using an American fillet knife to fillet a fish. You don't hack off the head of the fish and fillet from tail to head. there are plenty of You tube videos showing the proper method. Incorrect use of any knife with yield incorrect results.
I agree that you don't hack off the head with the American or western knife. I was pointing out that you can do it with the Japanese. They are two different ways and two different people. Eastern versus western yields many differences.
I don’t understand the philosophy of the western version. The fish is flexible😂why make the knife flexible and flimsy? Just bend the fish and use a sturdy knife.
The western knife was made to take the skin off the fish any thing can take the meat off the fish all the fillet knife is is a flexible boning knife much. I’d like to see someone’s method of filleting a fish with the Japanese one that would be cool
Yes so the Japanese knife depicted in this video of course is just to fillet Yanagiba for removing the skin so they get a little bit more specialized for that. Everyone has a preference. Obviously, this knife can cut off the head and remove the flash. They use a different knife for removing the skin. The western knife cannot cut off the head easily because it's so skinny and thin and can fillet and remove skin if that's long enough
@@nadm 👍🏻the Deba seems to me like it would be a good knife for just about anything
@@nadm I love the grind on it
@@joshuahoward7567 The grind at the he is different than the grind at the temp and on the belly. When you look at it up close you can tell that it varies and how steep it is. The heel is thicker for cutting off the head of the fish. It’s difficult to maintain. It’s pretty heavy duty but that type of single bevel knife will not cut straight down overtime because of the curve. It’s very difficult to use single bevel knives for ordinary tasks
Its in japanese community not Asians in general.
Thank you for that!
Filet knife done a better job you got more off the back with it then you did with the other one ill stick with the filet knife I'd rather have flex than no flex
Absolutely, teach their own. I'm still learning to use both knives. I'm deathly not an expert it either. I think we harder more firmer knife is the one that I'm kind of learning on more than the flexible. But I can see that they both do a fantastic job. I hope you're doing well. Thanks for your support and thanks for your comment. God bless you!
Pull the microphone away from your face
We got better over the years. We were still figuring it out. I appreciate the advice, but it took time and I think we changed microphones after this. This is a long time ago. Thank you for watching old videos.
Deba knife should have been sharpened before making this video.
It was sharp. It's just that I needed to learn how to use it better. This is a very old video. Still learning. I don't eat a lot of fish.