Knife sharpening - Kayak Fishing Adventures on Big Water’s Edge

TEAMFISH · 03-28-2012, 12:09 PM

Quote:

Originally Posted by Yakin

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

Yakin · 03-28-2012, 12:30 PM

Quote:

Originally Posted by TEAMFISH

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

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

addicted2sp33d · 03-28-2012, 01:12 PM

At home, I use a two-sided sharpening stone - it has a coarse side and fine side. I bought this years ago, but I think it was $3.00 at 99 Ranch. Not expensive at all, and they last forever.

The coarse side is great for smoothing out dings and nicks. The fine side is great for getting that super-sharp edge.

I use this block for EVERYTHING - knives, scissors, blades, etc.

For "emergency" sharpening, I carry a little Rapala sharpener in my PFD.

TEAMFISH · 03-28-2012, 01:23 PM

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

Yakin · 03-28-2012, 01:55 PM

Quote:

Originally Posted by TEAMFISH

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

mazilla · 03-28-2012, 02:21 PM

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.

03-28-2012, 01:12 PM	#3
addicted2sp33d Here fishy fishy fishy... Join Date: May 2011 Location: San Diego, CA Posts: 774	At home, I use a two-sided sharpening stone - it has a coarse side and fine side. I bought this years ago, but I think it was $3.00 at 99 Ranch. Not expensive at all, and they last forever. The coarse side is great for smoothing out dings and nicks. The fine side is great for getting that super-sharp edge. I use this block for EVERYTHING - knives, scissors, blades, etc. For "emergency" sharpening, I carry a little Rapala sharpener in my PFD.

03-28-2012, 01:23 PM	#4
TEAMFISH Team Kayak Obesessions Join Date: Apr 2011 Location: Torrance Posts: 256	That little Rapala sharpener is what I use to "keep" the edge, It actually works quite well for how cheap it is.

03-28-2012, 02:21 PM	#6
mazilla advocatus diaboli Join Date: Aug 2011 Location: San Diego Posts: 154	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.