sharpening fillet knives
I have two Rapala fillet knives (a 4 & 6") that I generally like to "touch up" halfway through a mess of trout. I have tried a lot of sharpening devices, but still am not satisfied with the results. Only hair popping edges are acceptable and I must have tough hair. I current use a few strokes on a DMT fine diamond stone followed by a few strokes through one of the little fixed V-ceramic rods, but my guess is the angle on these is 20 degrees or more which I think is too much for the thin blades. Accusharp type devices tend to leave a wire edge. Anybody got a better system? I use a 5 stone Lansky on my hunting and pocket knives with great results, but figure this is overkill on the soft metal of a fillet knife