Knife sharpening
 

I have two nice fillet knives that have gotten a little dull from the last year and I would like to sharpen them. What is a fairly easy way to do that? I don't know of any place that does that, or a tool that would do the job well.

Honestly every sporting goods place sell them
it depends they have several different types some guys like using wet rocks
and some like to use a plastic tool that u slide the blades in-between
So go to your local sporting goods or hell even like walmart, target, ect..
and ask someone for a knife sharping tool you will have like a option from 3-15 different types

use before every fillet session.

http://www.bigkitchen.com/MerchantUp...IGroup/416.jpg

http://www.youtube.com/watch?v=syvvxx3eGpI

So true, I have a very expensive stone set that I use when I need to basically re-edge a blade or completely change the angle. Once my knifes are sharp I use a that cheap plastic tool that has the ceramic shafts in it, works great to keep a super sharp edge on them (once a sharp edge has been established)

Thanks for the tips!

What kind of stone set do you use I use to have one called I think a "diamond rock" from BPS

John's Knife Sharpening Murrieta, CA
<nobr>(951) 894-4128</nobr>   <nobr>(760) 443-1443</nobr> (Mobile) ‎

San Diego Cutlery 1786 Corta Cresta, Oceanside, CA 92056
<nobr>(760) 732-1472</nobr> ‎

This is the Rolls Royce of sharpeners. I have had mine for many years.
Sharpens plain and serrated edge knives, scissors, chisels, hooks etc etc.

I have the cheaper crock sticks in my fishing bag fro quick jobs but the Spyderco really gets the job done properly.

http://www.spyderco.com/catalog/details.php?product=77

I have the Gatco. I know they make better but I've had this for years.

http://www.gatcosharpeners.com/produ...te_dia_sys.mgi

nice not bad as all why did you get rid of it?

I still have it. Don't use it as much because I got all the edges on my good knifes were I want them (it allows me to pick the angle of the edge) and I just use the cheapy little plastic one with the ceramic inserts or the stick style like Iceman showed and can usually keep a pretty desent edge in between filleting.

If my luck fishing doesn't improve soon I may never have to sharpen a knife again:confused:

spring is up soon and summer will be here and the fish will be biting and if all else fails fresh water trout and stripers are always fun

That little Rapala sharpener is what I use to "keep" the edge, It actually works quite well for how cheap it is.

Just be careful not to fillet your finger open like I did once

A properly maintained knife only needs to see a stone a few times in it's entire(20 year+) life. Otherwise a good quality steel(diamond is fine) is all you'll ever need. I've been using the same knives(high quality) since culinary school 10 years ago and they've only seen a stone once. 30 seconds on a steel and they're razor sharp.

If you're chipping, nicking, or bending your edge you might as well keep to the 10 dollar fillet knives and toss them after a couple pulls from those handheld v style sharpeners stop working.