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

RE: sharpening fillet knives
 

I drag the blade back on a rough wet rock at a 45o angle to get off the rough spots. Then the same on a fine wet rock at a 20o angle to fine tune it. I have been know to use a fine chainsaw file.

RE: sharpening fillet knives
 

At a Fishing and Gun get together deal I bought a Y shaped sharpener that waorks great.

RE: sharpening fillet knives
 

I've always used a cheap stone and Buck name brand honing oil. The tools are not so important as how you use them. I learned by watching my dad sharpen knives, mower blades, garden tools, all by hand. Try different angles on the stone.

RE: sharpening fillet knives
 

For touch up I use a kitchen steel. For a intial sharpening or hone I use the lansky system usually med/fine with a leather sash to finish off.