Using Quick Fillet Tools

Congratulations on your purchase of a Quick Fillet Product!  Surely you can feel the excitement and would love to Get Filleting.  If you're wondering, yes, the tools work as well if not better than you have seen or heard.  It's now up to you to get close and personal with them, lets Get Filleting!  

Refer to the instructions below to help you with the use of your product.  If you have further need for assistance, please do not hesitate to contact us.

Quick Fillet Tools are Proudly Made, Assembled and Packaged in the USA.

Directions on using your:

• Quick Fillet Tool
• Quick Fillet Board
• Installation of Quick Fillet Adapter Kit

Quick Fillet Tool

Quick Filleting

For quality filleting make sure your knife edge is sharp and follow the steps below. Common practice is to have more than one knife or a sharpening tool on hand.

1. Position the Quick Fillet Tool onto the cutting surface with Knolt in place and secure to the cutting surface.

2. CAUTION NOT TO PUNCTURE YOUR HAND IN THIS PROCEDURE: Grasp the snout of the fish with one hand and the body of the fish with the other. Impale the fish head onto the Knolt between the lower lip and the front gill plate. It is personal preference for the back or belly of the fish to face the Angler while filleting. The Knolt may or may not penetrate the head, CAUTION should be taken. (Figure 1)  KEEP YOUR HANDS CLEAR between the lower lip and the back gill plate.

3. Fish secured, slit the belly starting at the pectoral fin slicing between the pelvic fins to the anal fin. This step allows better control of the knife when filleting.

4. Cut behind pectoral fin down toward the spine of the fish. BE CAREFUL NOT TO CUT THROUGHT THE SPINE. Turn the knife edge toward the tail, parallel to the spine, cut along the spine and remove fillet. Repeat this step for the other side of the fish. Discard carcass. (Figure 2)

5. Remove the rib cage of the fish and finish process as desired.

6. For Skinless Fillets: After rib cage is removed, insert small slit into the tail end of the fillet placing slit over the Knolt skin side down. Cut down into the fillet toward the skin, CAREFUL NOT TO CUT THROUGH THE SKIN, turn knife toward the thick of the fillet with knife parallel to the cutting surface and remove fillet from the skin. (Figure 3)

Quick Fillet Board

Quick Filleting

For quality filleting make sure your knife edge is sharp and follow the steps below. Common practice is to have more than one knife or a sharpening tool on hand.

1. Position the Quick Fillet Board onto a solid working surface. To keep fillet board from moving and slipping, place a Quick Fillet Gripper-Scraper under the fillet board.

2. Locate the Knolt hole; place threaded end of the Knolt into the opening and secure. You are now ready to fillet.

3. CAUTION NOT TO PUNCTURE YOUR HAND IN THIS PROCEDURE: Grasp the snout of the fish with one hand and the body of the fish with the other. Impale the fish head onto the Knolt between the lower lip and the front gill plate. It is personal preference for the back or belly of the fish to face the Angler while filleting. The Knolt may or may not penetrate the head, CAUTION should be taken. KEEP YOUR HANDS CLEAR between the lower lip and the back gill plate.

4. Fish secured, slit the belly starting at the pectoral fin slicing between the pelvic fins to the anal fin. This step allows better control of the knife when filleting.

5. Cut behind pectoral fin down toward the spine of the fish. BE CAREFUL NOT TO CUT THROUGHT THE SPINE. Turn the knife edge toward the tail, parallel to the spine, cut along the spine and remove fillet. Repeat this step for the other side of the fish. Discard carcass.

6. Remove the rib cage of the fish and finish process as desired.

7. For Skinless Fillets: After rib cage is removed, insert small slit into the tail end of the fillet placing slit over the Knolt skin side down. Cut down into the fillet toward the skin, CAREFUL NOT TO CUT THROUGH THE SKIN, turn knife toward the thick of the fillet with knife parallel to the cutting surface and remove fillet from the skin. (Figure 3)

Installation of Quick Fillet Adapter Kit      

Quick Fillet Knolt Adapter Kit Installation

1. Identify the parts in the package:  1-SS Knolt, 1-Safty Cap, 1-SS Inserts, 1 Driver Screw, 1-5/16" Drill Bit

2. Determine the location to install the Knolt Insert. Be sure final location is clear of all obstruction before starting installation.

3. Fillet Board Installation: The best Knolt location is at one end of the fillet board, 3" off leading edge, centered on the width of the cutting surface. (See Figure 1) Mark the location with a pencil and proceed to step 5.

4. Fillet Table Installation:  Maintain a minimum of 8" clearance from any forward obstruction of the Knolt and 12" on each side of the Knolt. This will provide proper work space when using the Knolt for filleting fish. Mark the location with a pencil and proceed to step 5. (See Figure 2)

5. Drill a 5/16" hole with the drill bit provided into the cutting surface a minimum depth of 1/2". The ideal application is to drill completely through the cutting surface allowing water to pass through the hole when cleaning. Make sure hole depth is correct before installing insert.

6. Thread the driver screw into the insert. Screw the insert into the hole with a screw driver or power screw gun until snug; do not over tighten. Remove the driver screw from the insert leaving the insert in place, discard driver screw.

7. Thread the Knolt with safety cap into the insert; Knolt Adapter Kit installation is complete.
8. When using the Knolt, refer to the Quick Fillet instructions above.
9. Properly Storing Knolt: Never leave Knolt in the cutting surface unattended. Keep cap on Knolt when not in use. Remove Knolt from insert and store with other fillet equipment.

WARNING!

Quick Fillet Knolt Adapter Kit has a SHARP POINT and may cause injury to your hand if improperly used. CAUTION should be taken while impaling the fish to the Knolt.  Injury may occur from improper use and handling of any Quick Fillet Tool while cleaning, filleting or skinning a fish. CARE and CAUTION should be exercised at all time.