JENINE C. OUILLETTE / Special to the Eagle

Island Café Executive Chef Fred Braun demonstrates how he would use his favorite Granton edge scimitar knife to cut up whole tenderloin into filet mignons. Chef Braun explained the unique Granton edge has small indents that create air pockets along the side of the knife to keep the food from sticking to the knife to create “clean cuts.”

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Restaurant: Island Café, 918 N. Collier Blvd., Marco Island. Phone: 394-7578.

Q: What is your favorite kitchen gizmo — the one you reach for most of the time?

A: Out of all the new toys — my favorite is my scimitar that I’ve had since 1984. I sharpen it with a whetstone and steel and it has a semi-serrated blade that makes it unique. I’ve used it to clean a 50-pound halibut or a whole salmon and I still use it. A friend found mine for me in San Francisco — they’re difficult to find locally because of the semi-serrated blade. Fishermen would find a scimitar gives better control with better angles cutting heads off larger fish. Also, because of the curvature of the blade — it enables you to work around the fins and bones with a minimum loss of flesh. In addition, it’s great for trimming a whole strip loin and slicing it into the familiar New York strip steak.

Here’s the technique: Chef Braun explained that scimitar knife’s curved blade provides better control and the unique Granton edge has small indents that create air pockets along the side of the knife to keep the food from sticking to the knife to create “clean cuts.”

Where to buy it: Your reporter couldn’t find a local source but if you Google www.sharpknives.com and type “scimitar” in the search window you’ll find several kinds and sizes of scimitar knives.