Discussion in 'Fishing Chit Chat' started by jigstickjeff, Jun 5, 2019.
What do you use to keep your fillet knives ready to go?
Norton india stone
I have a chef choice trizor. It sharpens knives fast and better than I can do on a whetstone.
Worksharp Ken Onion edition
What grit? What size would you recommend?
Worksharp Ken Onion edition.
I use 300-6000 grit wet stones depending on the blade type and material.
A diamond honing steel is very handy when breaking down fish to keep the edge sharp. I use a 1200 grit from DMT.
DMT-DS2E-12-Inch-Diamond-Sharpening from Amazon
Let me explain before I recomend that stone.. It's a cheap aluminum oxide oil stone. I use it on my cheap knives because they are made of cheap steel. Cheap steel is hard to sharpen. That being said, this is the best aluminum oxide oil stone I have come across and they are very reasonably priced. It will also sharpen greman steel, like forchner/victorinox, wusthof, henkels, ect..
If you're out on a boat and not sharpening at home, hand held "v style" (for lack of a better term) would probably work better for a lot of people.
As far as grit, it depends on what type of steel you're trying to sharpen. Cheap knives, aluminum oxide combination stone with coarse and medium sides. Nicer german or swedish steel, an arkasas stone will be better. Coarse and medium. Japanese steel, use a water stone. I like 1k-4k water stones for meat (filleting) and 6k-8k for a polished edge (detailed work, vegetables, slicing). A polished edge has a tendency to slip on certain some things (like scales) despite being razor sharp.
You sir, know your knives and stones. Pretty cool!
Thank you, I used to be a line cook
Worksharp Ken Onion is the ticket I had three Dexter knives that I ruined with a carbide sharpener and was going to toss them got the Worksharp KO Edition now they are crazy sharp after using wear a fillet glove!
Can water be substituted for the oil on these stones?
I use a cheap Smith sharpener, its not razor sharp but it quickly tunes up a dinged up Forchner to good enough with a few passes on both sides.
Oil for oil stones and water for water stones ONLY! Otherwise you will destroy the stone. Using water on an oil stone will clog the pores of the stone with metal shavings and render it useless. Oil needs to be used to carry away the metal you are scraping off onto the stone.
Using oil on a water stone will coat the stone and clog it. It will not be able to absorb water or refine an edge. Water stones are a little softer by nature and it helps to soak the stone and build up a "mud" to work with.
If anyone is interested in using stones for the first time, I would recommend practicing on a knife you really don't care about. I ruined the first 3 knives I had when I started using stones. It is definitely an aquired skill. That being said, I can generally get and maintain a better edge with a stone than I can with other sharpening methods.
Leather strops and steels are useful too. But that's another topic and doesn't really apply to this situation.
I have been thinking about buying that cheap sharpener.. the Smith sharpener...
Wondering how they work
I use the Accu sharp,
It’s quick, and works for me.
Worksharp Ken Onion
Put on a good bevel on with coarse, then work thru all the belts, and that bevel is polished to a shine, and super sharp
Did all of the terribly dull knives at my house and cabin with one set of belts (barely). A set of belts (or 5 coarse belts) on amazon apx. $15.
20 degrees works best.
Did all of my hatchets too with coarse belts
4x24 belt sander with 150 grit belt then run it on a fine stone 2 or 3 locks and they slice paper like butter
Cheap is usually not good.I've tried every contraption made.I have a drawer full of stones,steels and the V shaped things and the Worksharp is the only one that seems to work.
This sharpener destroyed three of my Dexter knives!
Separate names with a comma.