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sharpening fillet knives

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sharpening fillet knives

Old 06-23-2004, 07:08 PM
  #1  
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Join Date: Feb 2003
Location: North Carolina USA
Posts: 46
Default 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
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Old 06-23-2004, 07:33 PM
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Join Date: Oct 2003
Location: NC
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Default 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.
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Old 06-23-2004, 08:37 PM
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Join Date: Jun 2004
Location: Harrison, Ohio
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Default RE: sharpening fillet knives

At a Fishing and Gun get together deal I bought a Y shaped sharpener that waorks great.
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Old 06-24-2004, 02:39 PM
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Join Date: May 2004
Location: a fishin\' hole in north Alabama
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Default 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.
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Old 06-24-2004, 10:23 PM
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Default 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.
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