How to Slice Smoked Salmon with a Hollow Edge Slicer
By WÜSTHOF - Official Online Store | Published: 2026-10-31
Category: How-to Guides
Learn the hollow edge salmon slicer technique for thin salmon slices: chill the fish, set a shallow salmon slicer knife angle, and use long drawing cuts for gravlax at home.
Quick answer
For thin, even smoked salmon, chill the fish, hold a long hollow edge slicer nearly flat to the board, and make one smooth drawing cut from tail to head—never a sawing motion.
Why a hollow edge and a long blade help with smoked salmon
Smoked salmon and gravlax are delicate: they tear when the blade drags and compress when you press. A hollow edge creates small air pockets that reduce sticking, so the slice releases cleanly instead of bunching on the blade. A long, flexible blade lets you cover the whole fillet in one drawing motion, which is the key to wafer-thin, even slices. A short knife forces you to saw, and sawing leaves ragged edges.
The trade-off: flexibility vs. stiffness
A flexible blade follows the contour of the fish and helps you get under the slice, but it demands a light touch—too much downward pressure and the blade bows and cuts unevenly. If you prefer a stiffer blade, you can still get good results, but you will need to rely more on the drawing motion and less on flex. The Gourmet 11" Hollow Edge Salmon Slicer is flexible, so treat it as a slicing tool, not a chopping tool.
Step-by-step: slicing smoked salmon
- Chill the salmon: Refrigerate the smoked salmon or gravlax for at least 30 minutes before slicing. Cold fish holds its shape and slices more cleanly. Common mistake: slicing straight from the counter when the fish is soft—it will smear and tear. Check that the fish is firm to the touch before you start.
- Set up your board and knife: Place the fillet skin-side down on a clean cutting board. Hold the slicer with your dominant hand and keep your other hand flat on the fish, fingers curled away from the blade. Common mistake: a wet or crowded board—dry the surface so the fish does not slide. A stable board is as important as a sharp knife.
- Find the salmon slicer knife angle: Lay the blade almost flat against the fish, with the tip pointing toward the tail end. The spine should be only slightly raised—about 10 to 15 degrees. Common mistake: angling the blade too steeply, which digs into the flesh and gives you thick, ragged slices. If the blade is not nearly parallel to the board, you are cutting too steeply.
- Make long drawing cuts: Starting at the tail end, draw the knife toward you in one smooth, continuous motion, using the full length of the blade. Let the knife do the work; do not press down. Common mistake: sawing back and forth, which tears the delicate flesh. One long draw per slice—if you need two strokes, your blade is too short or your angle is wrong.
- Release the slice: As you finish the cut, lift the slice gently with the blade or a thin spatula. Do not pinch or pull it with your fingers. Common mistake: grabbing the slice, which compresses the edges. The hollow edge should let the slice slide off—if it sticks, clean and dry the blade.
- Work from the tail to the head: Slice the fillet in sections, starting at the tail and moving toward the head. This keeps the fish stable and gives you consistent thickness. Common mistake: starting in the middle, which leaves an awkward, uneven surface. Turn the fillet if needed so you always draw the knife toward you safely.
Product facts
- Gourmet 11" Hollow Edge Salmon Slicer: The Gourmet 11" Hollow Edge Salmon Slicer has an extremely sharp, flexible blade and dimples near the edge that create small air cushions during slicing. Those dimples reduce friction so the slice releases cleanly, and the flexible blade lets you follow the fish for even, wafer-thin pieces.
Gourmet 11" Hollow Edge Salmon Slicer
