Limited Edition Collector Blades
How to Slice Gravlax (and Cured Salmon) Thin
How do you slice gravlax? Scrape off the dill and cure, pat the fillet dry, lay it skin-side down, then cut thin slices on a low diagonal with a long, sharp slicing knife, stopping at the skin so it stays on the board. Our pick is the Slicing & Carving Knife 12", Shogun Series, ELITE ($199), a 12" slicer in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A long, thin blade makes each slice in one smooth pull, which keeps cured salmon from shredding.
Gravlax is a Scandinavian dish of raw salmon cured with salt, sugar and dill. It's a classic for holiday brunches, and how well you slice it decides how it looks on the plate.
Slicing styles
| Style | Angle | Best for |
|---|---|---|
| Long thin slices | Very low, nearly flat | Bagels, platters |
| Short diagonal slices | About 45° | Canapés, blinis |
| Small cubes | Straight down | Salads, tartare-style bowls |
How to do it
- Clean the surface. Scrape off the cure and herbs with the back of a knife. Pat dry with paper towels.
- Chill it. Cold fish slices more neatly, so keep it in the fridge until you're ready.
- Start at the tail end. Hold the blade at a low angle and start a few inches from the tail.
- Slice toward the tail. Use one long stroke from heel to tip. Stop when you reach the skin, then turn the blade flat to release the slice.
- Wipe the blade. Fat builds up on the knife; a damp cloth between slices keeps cuts clean.
The same method works for cold-smoked salmon; see our guide on how to slice smoked salmon. To skin a fillet before curing, read how to take the skin off salmon.
Fixes for ragged slices
- Slices tear: the knife is dull or too short. Use a long, sharp slicer.
- Slices are thick: lower the angle of the blade.
- Fish slides: put a damp towel under the board and dry the fillet well.
Serving and storing
Serve gravlax on dark rye or crispbread with a mustard-dill sauce, on bagels with cream cheese, or on blinis with crème fraîche. Slice only what you'll serve; the uncut fillet keeps better than slices do. Wrap the remaining piece tightly in plastic and keep it cold, and use it within the time your curing recipe recommends. If you're planning a brunch spread, slice and arrange the platter right before guests arrive, then cover it until serving so the edges don't dry out. A long, sharp blade makes this go quickly, even for a whole side of salmon.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Long and thin for clean salmon slices.
Fillet Knife 6", Shogun Series, ELITE ($139). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A flexible 6" fillet knife for skinning and trimming the fillet before curing.
FAQ
What knife do you use to slice gravlax?
A long, thin slicing knife. The Dalstrong Shogun Series 12" Slicing & Carving Knife ($199) is long enough for one-stroke slices, with a hard AUS-10V edge.
Do you slice gravlax with or against the grain?
Slice on a low diagonal across the fillet, starting from the tail end.
Should you remove the dill before slicing?
Yes. Scrape off the cure and herbs and pat the fish dry first.
Do you eat the skin on gravlax?
No. Slice down to the skin and leave it behind.
Is slicing gravlax the same as smoked salmon?
Yes, the same low-angle, long-stroke method works for both.
