Filet knife issue

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hung-solo

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I came across a filet knife i had packed away for awhile and noticed it needed to be sharpened. I have an arkansas soft stone and a leather strop with black compound on one side and green on the other.. after some time with lightly using the soft stone i stroped it with the green.. keep in mind i am new at free hand sharpening. it is a filet knife so i used a very small angle on both sides. i noticed it had gotten more sharp than it was before. when i ran my finger nail down to the angle of the blade i felt it catch at the blade itself. the other side doesnt have this. when i used this knife years ago i used it to filet fish and to cut through fish bone ( its a no no, i know this now). how do i get the "bent edge" off on one side? i tried lightly pushing it on the stone several times and notta. keep in mind if feels pretty sharp. i was gonna test it out on a tomato but ran out of time.

when i stroped that "bent side" you could hear it scraping the leather and the other side "the clean side" you didnt hear that.. any ideas or tips?? also after further inspection i have chips on the blade itself. how could i get rid of these?? thanks fellas
 
Sometimes when I get that type of "edge", I just knock it off (run the edge along the corner edge of a stone, the blade at about 90 degrees) and start over.
 
Roger999 said:
Go back to the stone, the edge is rolled.
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so basically i will have to stay on that edge until its gone? i tried it atleast 10-15 swipes on the stone and notta.. i think its a gerber filet knife. wasnt but 15 bucks or so.
 
Sometimes it just saves time and aggrivation.

Once I know a blade will take such an "edge", I am more alert to it and keep an eye on it while resharpening.
 
orthogonal1 said:
Sometimes it just saves time and aggrivation.

Once I know a blade will take such an "edge", I am more alert to it and keep an eye on it while resharpening.
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I'm the same way.

Anyways, generally speaking sharpening takes a fair amount of time, on a damaged edge 10-15 strokes is likely not nearly enough. I have had knives take upwards of 100-200 strokes on a rough stone to repair or change the edge. Patient is key, it's good to check every few strokes that the edge is even on both sides.
 
65535 said:
I'm the same way.

Anyways, generally speaking sharpening takes a fair amount of time, on a damaged edge 10-15 strokes is likely not nearly enough. I have had knives take upwards of 100-200 strokes on a rough stone to repair or change the edge. Patient is key, it's good to check every few strokes that the edge is even on both sides.
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i may need to get a rougher stone then.. dang.. more $$ spent lol... ill figure something out.. its fairly sharp now but after joining this site i am more picky. funny how that works out :p
 
hung-solo said:
i may need to get a rougher stone then.. dang.. more $$ spent lol... ill figure something out.. its fairly sharp now but after joining this site i am more picky. funny how that works out :p
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Go to the hardware store and pick up one of those cheap Grey stones, its coarse enough to do the cutting you need and cheap enough to not break the bank. Also a filet knife has a lot of flex so using your fingers on the blade to guide it will help, just don't use too much pressure and over flex the blade while on the stone.
 
knifenut1013 said:
Go to the hardware store and pick up one of those cheap Grey stones, its coarse enough to do the cutting you need and cheap enough to not break the bank. Also a filet knife has a lot of flex so using your fingers on the blade to guide it will help, just don't use too much pressure and over flex the blade while on the stone.
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sounds good i will check it out thanks... i am actually debating on going ahead and buying a rough and fine DMT 6 inch stones. i have some kitchen knives that need to be sharpened. some are beyond dull so i will need something that can take the steel off
 
You are referring to the burr. Unless you get the edge REALLY sharp with a REALLY small burr, it can get in the way of cutting. To remove it just pull the blade against the stone or strop rather than pushing.
 
Knife Outlet said:
You are referring to the burr. Unless you get the edge REALLY sharp with a REALLY small burr, it can get in the way of cutting. To remove it just pull the blade against the stone or strop rather than pushing.
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i think its more than a bur ( i am new at this btw) bc it seems thicker than a bur should be and its a bitch to get out. ill try the stone again. the strop does nothing.. i am leaning towards the blade curling. i will try pulling on the stone.. thanks!.. this knife was abused lol...
 
I use to get that rolled edge all the time. I thought my knives were faulty.I kept visiting this forum and practicing.

Ive learned to knock off that bent edge by increasing the angle slightly and making light strokes on a coarse stone.
 
dipbait said:
I use to get that rolled edge all the time. I thought my knives were faulty.I kept visiting this forum and practicing.

Ive learned to knock off that bent edge by increasing the angle slightly and making light strokes on a coarse stone.
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sounds good... i am looking at purchasing 1 DMT course 6inch stone and 1 fine 6inch stone to get me started. i like the arkansas soft stone but i can already tell its getting more worn in the middle (from working tips) than on the sides.. before too long ill have to sand the whole thing down.. rediculous...
 
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