how do you sharpen your fillet knife??

[rodmoen]

First of all, I know this should probably be in the equipment forum, but this forum has the most eyes on it, and I usually only keep fish caught thru the ice anyways. Anyhow, how do you guys sharpen your fillet knifes to razor sharp? I use the rapala fish n' fillet superflex, and can't seem to get as sharp of edge as i'd really like for filleting. I've used the carbide style sharpeners where you just run the blade thru and it seems to be eating up the blade even tho very light pressure is used. I have 2 of the knives bought at the same time and both are equally difficult to hone. I know the better the knife the better the steel, and for $20 each they are not terrible, do I just need to suck it up and buy a leech lake or something??

[rodmoen]

Oh, and I forgot to mention mostly gills and crappie with some scattered walleye and catfish so I don't really like using a big electric for those.

[highlife4me]

A couple years ago I bought a chef's choice electric sharpener. Quick and easy. Does a good job keeping my Cutco sharp.

[hydro]

I use an "Arkansas Wa[PoorWordUsage]a" wetstone for my knives. Water is the lubricant and you want to keep the stone wet while you are working. Oil can also be used but once you use it you cannot go back to water. The trick is to maintain a constant angle with the blade and resist the temptation to "angle up" for a quick edge. You can sharpen any knife with this type of stone, regardless of the type or hardness of the steel. Stainless steels will be more difficult due to the toughness of the metal.

For my pocket knives, I test them by shaving a little hair off my arm. If the patch comes clean without pulling they are sharp. Fillet knives I like less sharp for my carving style but I usually touch them up every couple of batches of fish.

[Slabasaurus]

I use that knife, and really like it.

I've been using one of the manual side by side handled sharpeners, so far so good.

I did not spend much, maybe 10 bucks on it... has a little compartment on the back for "tackle"

key here is to be light with it... and not to forget the tip. I always forget the tip.

To test the sharpness I usually just scrape the top of my thumbnail. If anything scrapes off, sharp enough. If not, we're sharpening some more.

[Crm7290]

Buy a new one ;-)

Ask a friend who knows how to sharpen knives to teach you how to do it. Or just search for knife sharpening and use the ways found online. It can be done with a mouse pad and some sandpaper, or you can get a "sharpmaker" by Spyderco that is a good solution to sharpening.

I personally dont fillet fish, but when I sharpen my pocket knives (my other addiction) I go from a course stone all the way up to a fine stone. This gets them very sharp. Don't buy the 3 dollar sharpeners that you just pass the blade through, they do more harm then good. Also do not use the electric can opener to sharpen knives like my grandma does. Free hand is the way to go.

[Will]

I use a lanskey sharpening system. It is fool-proof, it keeps the blade at a consistant angle. I use this on every blade i have. You can pick up a set for about $30

[harvey lee]

I use a steel I purchased from a friend that butchered meat. I forget the name of the steel but it was a little spendy but does a great job.

I sharpen it before the open water starts and then again before I cut up venison. After the venison, I will sharpen again for the ice season.

[Jim Almquist]

If you are not good at holding a angle while sharpening I would go with a Lansky system. If you have a good stone and just can't get a good edge you can always look into a Razor's Edge to hold the knife blade at the right angle. Once you get a good angle and edge make to to touch it up with a set of ceramic sticks. When I fillet panfish I will touch it up after 4 or 5 fish just to keep the edge as sharp as possible.

[Steve Foss]

I keep coming back to the handheld compact plastic sharpeners, the ones with the ceramics crossed inside. Cost is around $5. You can get them with a single set of ceramics, or with one set on one side for coarse sharpening and fine sharpening when you flip it over.

These work best wet, so I make sure everything gets run under the faucet before I sharpen the knife. I'll sharpen using the fine ceramics after every dozen fish or so, and again when I'm done cleaning the fish. When I've used the coarse side (this is not ceramic, but material that removes fine metal from the blade to re-estblish the correct angle on dull knives) on buddies' knives that they've let get dull, it only takes a few good pulls to bring back a coarse edge, and half a dozen pulls on the fine side to make it razor sharp.

I've seen and used more expensive systems, but none of them have produced a better edge than these little marvels, and why spend more than you have to? My favorite ones these days are the bright yellow Smith's. They have a keychain on them. They're all over the place on hardware store and fishing/hunter store checkout counters.

[BoxMN]

I used to joke about the electric ones. Then I bought one, can't recall the name. Has a coarse and fine slot for each side of the knife (4 total). Works like an absolute charm on filet knives, pocket knives, deer knives. Works real quick, anybody can do it and gets them sharp. Rapala knives right up to the tip get surgery sharp or you can also do just one side for the skinning part of fileting. Worth it if you haven't tried it, and if you don't like spending time do it "the right way" - the way my Dad always did.

[croixflats]

I to go for those inexpensive had held ones also. They do wonders. I got mine that came in a Stanley barbecue set that consisted a carving knife, fork, 6 steak knives a cutting board and sharpener in a carry case. Use them all the time. What a great BDay president from the Bro. Due for a new sharpener,after 10 years, I hear the acusharp hand held is good for $10

[Pooh]

lansky sharpening system first then use a stropping compound and flat 1x4 to make it razor sharp. it doesnt last as long razor sharp as if u just use the lanskey. Let me tell you that i can shave with my rapala filet knife when im done sharpening.

i also use the same technique for my broadhead blades, and if a little time is used they are just as sharp or sharper when im done than when it came out of the box.

[sunniewally]

The Ozitech Knife Sharpener seems to work the best for me. i've used it for a few years and have no problem filleting fish. pretty simple and fool proof. just what i needed!!!!

[Crm7290]

Is that the one with the silver carbide fingers that sharpens to a 20 degree angle every time? I keep seeing the infomercial for that and wondering how it works.

[rodmoen]

don't get me wrong guys I can use my 3 stone system on all my other knives andhave been doing it that way since i'm 8 years old, but the more flexible and longer blade on the fillet knife gives me a little trouble on a stone. And the sharpener i use for fillet is this style from gander mountain. and even with light pressure it has made the blade almost wavy in spots from eating the steel.

[sunniewally]

i think they a diamond coated fingers, but ya , just open it up and run the blade thru the fingers. like i said, i,ve used it for a few years and works the best for me.

[BobT]

I use a wet stone and try to hold my blade at about 10 degrees or less, which gives the edge about a 20 degree angle or less. I use a circular motion on my blades too and I touch it up after each time I use it...always. Avoid cutting into the board, never wash it in a dishwasher, and absolutely never lend it out to anyone. I do the same thing for my kitchen knives too. I hate using dull knives.

[IlliniWalli]

i was always leery of electric sharpeners because everyone said they would eat up your knives.

but i bought a 3-stage chef's choice diamond about 10 years ago and it is one of my best ever hunting/fishing related purchases.

it puts such a good edge on all our hunting, fillet and kitchen knives that now it hardly ever gets used.

i usually just need to touch them up with my chicago cutlery steel every now and then and maybe use the stropping stage on the chefs choice once a year.

almost all my knives are buck, which really hold a good edge even with heavy use.

[MNfan]

i was always leery of electric sharpeners because everyone said they would eat up your knives.

but i bought a 3-stage chef's choice diamond about 10 years ago and it is one of my best ever hunting/fishing related purchases.

it puts such a good edge on all our hunting, fillet and kitchen knives that now it hardly ever gets used.

i usually just need to touch them up with my chicago cutlery steel every now and then and maybe use the stropping stage on the chefs choice once a year.

almost all my knives are buck, which really hold a good edge even with heavy use.

+1

[curtistodd]

I bring my fillet knife, and my 3 favorite, most used, kitchen knives into my hometown grocery store once a year. The meat man there sharpens them for me, and anyone else who brings them in for a dollar a piece and it only takes a few minutes. I dont know how he does it, but it works and its totally worth it. So maybe try the grocery store. Doesnt hurt to ask!

[magnum mike]

I have a Firestone power sharpener. In 20 seconds you can shave with it. Mine is at least 15 years old and still works like a dream. All the kitchen knives are sharp too. Well worth the money.

[BLACKJACK]

A couple years ago I bought a chef's choice electric sharpener. Quick and easy. Does a good job keeping my Cutco sharp.

I also like my electric Chef's Choice, I can sharpen all my fillet knives and all my kitchen knives in 5 minutes. I used to have the dullest knives around but not anymore.

[Juneau4]

Stone, crock sticks, and steel-very seldom the stone only to redue maybe once a year, or to get the angle right on some one elses.

[ducker]

Chicago cutlery steel. Takes some practice but works well for me.