R
ratherbefishin
Guest
I use a buck filleting knife with a 9" blade for almost every fish. The size is great for springs. A smaller rapala 7" blade is good for sockeye size fish as well. I sharpen them with a large stone about 3"X 1.5" X 8" that I bought in Vancouver Chinatown about 3 years ago fo $10.00! (What a deal). The stone is so large it will last me a lifetime... The trick to sharpen a long bevel with a stone is to keep the knife low and push it across the surface just as if you were trying to cut a paper thin shaving off the stone. A few strokes on each side of the blade is all you need. Use a couple drops of thin oil to lubricate the stone and to prevent it from getting glazed. If I am filleting a lot of fish and the knife need sharpening in between (wich rarely happens) I 'll use a drop of vegetable oil on the stone.