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Thread: Filet knives

  1. #1
    Has too much time on their hands

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    Default Filet knives

    What is everyone using to sharpen their filet knives?
    Although care has been taken in preparing the information contained in the above post, the author does not and cannot guarantee its accuracy. All rights reserved.

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  3. #2
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    Regular honing with a steel rod after every use to keep it sharp, if my blade is dull I bring it back with a whetstone which I have on a slow speed grinding wheel - then finish with the steel.

    Added PS: I found that the angle has as much to do with how the blade holds an edge as the sharpening tools.
    Last edited by Marker; June 27th, 2017 at 11:39 AM.
    " Grant Mountain Bloodhounds Clementine Burgermeister TD, MiSAR"


  4. #3
    Has too much time on their hands

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    I have used ceramic rods with good results.

  5. #4
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    Lansky sharpening kits are the best for sharpening, ...and then carry something like the Buck Edge Stikin for a quick edge in your tackle box.

    http://www.canadiantire.ca/en/pdp/bu...9097p.html#srp
    Arte et marte (By Skill and by Fighting)...The RCEME motto

  6. #5
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    Quote Originally Posted by MikePal View Post
    Lansky sharpening kits are the best for sharpening, ...and then carry something like the Buck Edge Stikin for a quick edge in your tackle box.

    http://www.canadiantire.ca/en/pdp/bu...9097p.html#srp
    Thanks MP! That's what I was looking for but couldn't remember name. I've been using a good steel, but things are getting dull around here and it's time to give them all a fine tuning!
    Although care has been taken in preparing the information contained in the above post, the author does not and cannot guarantee its accuracy. All rights reserved.

  7. #6
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    I use an Arkansas Whiticha stone for my knives. The time involved makes for a personal relationship with each knife. Just kidding - I think.
    As MARKER said - the angle is critical. Takes practice.

  8. #7
    Apprentice

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    Lansky for me I use it on all my knives and works well.

  9. #8
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    I also have the lansky set up, but I find its not so great on fillet knives. It just doesn't hold that thin blade right, and your stones end up hitting the clamp. Has nobody else had this problem? I use the stones but do it by hand without the clamp if I have to.

    Ist very rare I have to use it on fillet knives though, I only use them for fish, and keep them touched up with a good steel every use.

    S.

  10. #9
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    Kitchen sharpening steel, and the back of a porcelain plate to finish off.
    "Camo" is perfectly acceptable as a favorite colour.

    Proud member - NFA, Delta Waterfowl, CSSA, RGS, and OFAH

  11. #10
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    Unless you really lose the edge, ceramic rods are the way to go for maintenance.

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