I use a wet stone for all my knivesI like a stone.
Takes a little practice but works great.
Work Sharp Ken Onion Edition. Easy to learn, fast and great results every time.
I picked mine up on sale on Black Friday from Cabelas a couple years ago.
X2 on the Chef’s Choice. Had it for 20 years and used it a ton! Bonus is you can order new wheels for itThere was a thread on here a few years ago discussing this. One of the recommendations was Chef's choice.
I bought one and have used it every since. Do all my fishing knifes plus home knifes too. Works very well.
Right on, you'll be impressed with sharpener. FYI, I sharpen my workhorse fillet knife to 20-degrees. That's the one that cuts through bones, etc. I have a "fine" fillet knife that I sharpen to 17.5 degrees for trimming rib bones, removing skin, etc. All of them, and the kitchen knives are sharp enough to shave with when they come off the sharpener.Right on, thanks for this, ordered one today.
Boat looks great btw, fun chasing you guys around while nothing else much was going down last Friday haha!
Agreed on the lansky but I honestly suck at sharpening knives. I have a chefs choice but it gets it ok ish. I have buddies that know how to sharpen knives well and it's a treat to watch and use after. Just get allot of verbal abuse about what I did to the poor thing while they fix it. Hats off to a guy like you who can shave with their blades!The problem i have with the worksharp and that chefs choice is they sharpen by removing a small amount of metal. so if you are basically shortening the life of your knife.
i prefer to constantly “ touch “ up my filleting knife as i am using it. i have a good quality knife steel and i am steeling my knife several times per fish. once after i remove the first fillet, and again with the second fillet, and once more per side when doing the belly bones.
eventually it will get to the point where steeling the knife isnt enough , and this is where the lansky guided stone system comes in. lock knife into the jig and just a few swipes per side with the fine stone usually gets it scary again; finishing it off with a few strokes of the knife steel to remove any burr that may have developed.
i’m also a knife maker so i’m kinda anal about this stuff.
A filleting knife is usually sharpened at 19-21degrees on the secondary bevel. the trick is to do 10 strokes on one side then 9 on the other side, then 8 on the initial side and keep repeating till you’re doing single strokes per side. then finish off with a knife steel gently. i actually have more of an obtuse angle to remove any remaining burr. this gets it hair popping sharp.Agreed on the lansky but I honestly suck at sharpening knives. I have a chefs choice but it gets it ok ish. I have buddies that know how to sharpen knives well and it's a treat to watch and use after. Just get allot of verbal abuse about what I did to the poor thing while they fix it. Hats off to a guy like you who can shave with their blades!
Which Lansky system do you have? Diamond one or old school? Looking to get one myself as I don’t like “grinding off” my nice knives.The problem i have with the worksharp and that chefs choice is they sharpen by removing a small amount of metal. so if you are basically shortening the life of your knife.
i prefer to constantly “ touch “ up my filleting knife as i am using it. i have a good quality knife steel and i am steeling my knife several times per fish. once after i remove the first fillet, and again with the second fillet, and once more per side when doing the belly bones.
eventually it will get to the point where steeling the knife isnt enough , and this is where the lansky guided stone system comes in. lock knife into the jig and just a few swipes per side with the fine stone usually gets it scary again; finishing it off with a few strokes of the knife steel to remove any burr that may have developed.
i’m also a knife maker so i’m kinda anal about this stuff.
I’ve got up to fine diamond. Just be careful as these are razor blades if time invested in doing a proper jobWhich Lansky system do you have? Diamond one or old school? Looking to get one myself as I don’t like “grinding off” my nice knives.
And I use them even on my cutco knives.I’ve got up to fine diamond. Just be careful as these are razor blades if time invested in doing a proper job
old schoolWhich Lansky system do you have? Diamond one or old school? Looking to get one myself as I don’t like “grinding off” my nice knives.
yes there’s such a thing as too sharp. ive severed the spine and cut into the bottom fillet a few times. light sabre style. not coolI’ve got up to fine diamond. Just be careful as these are razor blades if time invested in doing a proper job