I have cleaned hundreds of salmon and cut a bunch of animals up. I am also the camp b--t-h when it comes to sharpening. I use a round diamond hone and a steel. A few passes at 60 0r 70 degrees on the diamond will cut a quick edge then a few times on a sharpening steel and they will cut what you need. The crossed carbide gizmos that you drag across the blade will just nick it up. It does take practice but it' s real important to know how to sharpen and keep the stuff in your cutting bag. A stone is nice for final strokes if you want to shave with the knife but if my edge will fillet a fish then it' s good for me.