Most fillet knives come fairly sharp, but for those of you who have repeatedly sharpened your fillet knife until its like a scalpel, how did you do it? I'm interested in specifics. If you used a stone (or stones), what type and what grit? If you just strop, on what - crock, glass window, leather? And importantly, what angle try to achieve? Do you maintain the bevel and sharpen around 15º like a kitchen knife, or do you flatten it out?

There have been some good threads about knife sharpening in the past and I've read and re-read KBA's advice, but I did not notice any post specific to fillet knifes.

I use a Ken Onion Work Sharp Knife sharpener. It uses 5 different grit belts to sharpen. It has various angles and speeds. I get mine razor shaving sharp. On a resent trip to Ontario I filleted about 35 Walleye. After I got home I looked at the edge, still sharp. I’ve tried many systems and this one is great. You need to buy new belts after about 20 knives that you sharpen, about $10 for 5 belts. The tool costs about $130-149.

I sharpened all the kitchen knives in the house for my wife. I told her that these are now extremely sharp so be careful. About a month later we were getting stitches in her finger. You will love this thing.

It takes about 5-10 minutes the first time you sharpen a knife but after that it’s about a minute to get back to razor sharp. This is because you have already established the angle and you are just touching up the edge. Ken Onion Work Sharp

I use the work sharp for my half dozen or so filet knives.
I have not had to sharpen my DC electric filet knife in several years...

I have heard good things about the Ken Onion but I already have a set of waterstones that I use for everything from kitchen knives to chisels in the shop. It took me a while to get decent at it but I can get a shaving sharp polished edge on just about any quality blade. I like Naniwa stones and have them in 800,1000, 2000, and 8000 grits. I also use a leather strop with some Bark River compound. This works well for maintenance on all knives and when filleting. If my edge is getting a lot of use I have a small ceramic rod for touch ups.

I also have the Ken Onion knife sharpener. I have to bring a gas-powered generator to run it while in the BWCAW. Other than that, it is great. Keeps the wives kitchen knives sharp as well.

most of my fillet knives are in that $20-$30 range range some more ,
i'm not a chef , dont need that knife for home or BW , i put them on the grinding stone and then a rod and then a diamond stone ,
i'm not spending a lot of time , but have a very nice edge.
most BW trips i bring 3 , because of this method you will lose your edge faster without resharpening .

Looking forward to Karl's reply.
I use this technique.
https://www.youtube.com/watch?v=Ptspof6CXOg
In 5min I can take a butter knife, and cut paper. In 10min I can cut paper towel.
Plus, it's cheaper than a work-sharp, and more versatile (hatchets, lawn mower blades, etc..).

I have one of those cheap gander V sharpeners that has a course side and a fine side. Not the greatest but it has kept the knife sharp enough so far.

SammyN: "Looking forward to Karl's reply.

I use this technique. https://www.youtube.com/watch?v=Ptspof6CXOg

In 5 minutes, I can take a butter knife and cut paper. In 10 minutes, I can cut paper towel.
Plus, it's cheaper than a work-sharp and more versatile (hatchets, lawn mower blades, etc..). "

Nice link/video. Maybe a bit more $ than what I got, but my style, for sure.

SammyN: "Looking forward to Karl's reply.
I use this technique.
https://www.youtube.com/watch?v=Ptspof6CXOg
In 5min I can take a butter knife, and cut paper. In 10min I can cut paper towel.
Plus, it's cheaper than a work-sharp, and more versatile (hatchets, lawn mower blades, etc..).
"

Certainly cheaper than Worksharp. I have the Harbor Freight sander as well and use it for axes and such. The Worksharp, however, does give better angle control and the direction of travel is the same for both edges.

I dont use my Worksharp for filet knives because it is not with me in the bwcaw...instead I sharpen it with the tool I carry with me.

Jaywalker: "Most fillet knives come fairly sharp, but for those of you who have repeatedly sharpened your fillet knife until its like a scalpel, how did you do it? I'm interested in specifics. If you used a stone (or stones), what type and what grit? If you just strop, on what - crock, glass window, leather? And importantly, what angle try to achieve? Do you maintain the bevel and sharpen around 15º like a kitchen knife, or do you flatten it out?

There have been some good threads about knife sharpening in the past and I've read and re-read KBA's advice, but I did not notice any post specific to fillet knifes. "

Funny thing, this thread reminded me that I needed to sharpen my fillet knives. O-ops.

For high-quality knives use a stone (we use Norton 2-sided stones, medium and fine) or some type of belt driven machine that you can control how much is taken off the blade.
Also when we are cleaning a lot of fish, or fish with large hard bones like tunas, I touch up the blade with my steel after taking off each fillet, just a few strokes a side.

switched to diamond files. Best choice ever.

Also when we are cleaning a lot of fish, or fish with large hard bones like tunas, I touch up the blade with my steel after taking off each fillet, just a few strokes a side."

Great idea. Don't wait until it gets dull - KEEP IT SHARP.
For those who want to take the knife sharpening to the next level and take care of all the knives in the house:

Wicked Edge "GO"

Savage Voyageur: "I use a Ken Onion Work Sharp Knife sharpener. It uses 5 different grit belts to sharpen. It has various angles and speeds. I get mine razor shaving sharp. On a resent trip to Ontario I filleted about 35 Walleye. After I got home I looked at the edge, still sharp. I’ve tried many systems and this one is great. You need to buy new belts after about 20 knives that you sharpen, about $10 for 5 belts. The tool costs about $130-149.


I sharpened all the kitchen knives in the house for my wife. I told her that these are now extremely sharp so be careful. About a month later we were getting stitches in her finger. You will love this thing.


It takes about 5-10 minutes the first time you sharpen a knife but after that it’s about a minute to get back to razor sharp. This is because you have already established the angle and you are just touching up the edge. Ken Onion Work Sharp "

Does this have to be bolted to a table?

What did the Indians do? I trust I can get by with a Norton India stone, my Rapala fillet knives, (oh, and my Mora’s, Kershaw’s, Spyderco, Buck’s, Victornox’s, and Leatherman’s ... and Wustoff Kitchen knives .... and my Chef’s Choice 110 electric sharpener that I won’t use on my good knives because it removes too much metal).

Next I’ll find a thread and opine about the adverse affect modernity is having on the wilderness. I’m a sportsman I tell ya.

Does this have to be bolted to a table?

No

RunningFox: "What did the Indians do? "

I don't imagine Native Americans filleted.

blutofish1: "Does this have to be bolted to a table? "

No it does not need to be bolted to a table. I just put it on top of my work bench and start sharpening knives. It’s very portable, use it in the kitchen, work shop or garage.

bobbernumber3: "

RunningFox: "What did the Indians do? "

I don't imagine Native Americans filleted..."

Native Americans skinned buffalo. Often this task was performed by women according to books I’ve read. Some how they managed without Ken Onion’s help. I try to remind myself of this fact before I succumb to my fears and run out to buy another knife or expensive electric knife sharpener. Wish I had never bought an electric sharpener. My thought on this subject; best wishes to those with another.

I purchased the Ken Onion edition of the Work Sharp last week after reading about it here again. I have heard about it for years, but I am good with a stone and then bought diamond stones and then diamond rods and a high-end Chefs Mate diamond grinder. I could get sharp blades but it was time consuming.

With the Ken Onion I get razor sharp (I mean as sharp as a razor) across the whole blade and it takes only 10s of seconds. I did 15 of my wife's Wusthof kitchen knives in under 10 minutes - Faster AND Sharper than I would have done with the older stuff I had. I think that the standard model Work Sharp would be fine, but I am glad I bought the Ken Onion edition.

I reviewed several videos on YouTube and found them helpful.

Amazing leap forward for me.

HungryJack: "I purchased the Ken Onion edition of the Work Sharp last week after reading about it here again. I have heard about it for years, but I am good with a stone and then bought diamond stones and then diamond rods and a high-end Chefs Mate diamond grinder. I could get sharp blades but it was time consuming.


With the Ken Onion I get razor sharp (I mean as sharp as a razor) across the whole blade and it takes only 10s of seconds. I did 15 of my wife's Wusthof kitchen knives in under 10 minutes - Faster AND Sharper than I would have done with the older stuff I had. I think that the standard model Work Sharp would be fine, but I am glad I bought the Ken Onion edition.


I reviewed several videos on YouTube and found them helpful.


Amazing leap forward for me."

Welcome to the club!!! Happy wife...happy husband!

Another vote for the Ken Onion Work Sharp.

Rada Sharpener $8

Old worn oil stone and a steel at home. A small moonstone in the thwart bag/tripping.

Two more cents from a guy that sharpens knives often and cleans lots of fish. I use a smiths dimond combo(coarse/fine) $15-20 with GREAT results. It's inexpensive, will put a SHARP edge on quickly and depending on knife steel quality holds the edge a long time.

I have 8 inch DMT Duosharp Diamond sharpening stones in extra fine/fine, and course. I sharpen my knives to a razor's edge prior to the trip on the big stones. Then I have a dual sided course/fine DMT handheld diamond stone that fits in the pocket and I'll use on the trip. DMT duosharps, Pretty much the best stones money can buy.

GearGuy: "I have 8 inch DMT Duosharp Diamond sharpening stones in extra fine/fine, and course. I sharpen my knives to a razor's edge prior to the trip on the big stones. Then I have a dual sided course/fine DMT handheld diamond stone that fits in the pocket and I'll use on the trip. DMT duosharps, Pretty much the best stones money can buy. "

I have them and I love them. I have like three of them with different grid. They are excellent and very portable or around the house.

I use the sharpening steel that comes in most knife blocks. Takes a bit of practice to get the technique but works well. Best thing you can do with any knife regardless of sharpening tool is to maintain the edge and keep it sharp. Much easier to keep it sharp with regular sharpening than to put a new edge on a knife that was left to get dull.

+1
I sharpen mine after every cleaning session.

TechnoScout: "I have to bring a gas-powered generator to run it while in the BWCAW. "

Doesn't everyone? We put ours on portage wheels and pull it through the portages. LOL