CRKT Big Eddy Fillets

[JeepinMatt]

Has anyone had the chance to put one of the Big Eddy's to use? I received the Big Eddy 3010 fillet knife as a Christmas gift. I am stumped on how to sharpen this though. With the two different edges, I'm a little confused. Not to mention I'm a bit of knife noob at this point.

Any pointers on sharpening this knife?

Thanks in advance,

JeepinMatt

 

[senoBDEC]

You need a triangular or edged stone to sharpen the serrations (e.g. Spyderco Sharpmaker or Profile). the plain edge can be sharpened with a ceramic stick or a basic kitchen steel.

The "dual grind" - one side is hollow-ground or concave, the other is flat ground. Basically this refers to the primary bevel, or flat of the blade. One is flat, the other is kind of curved inwards to create that "air pocket" mentioned in the product description. This is a similar idea to the dimples or groove seen in sushi knives.

other options include the various sharpening sticks and stones from ragweedforge.com

 

[JeepinMatt]

I've got a Lansky system. I'll give that a go.
Thanks.