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Kitchen knives frustration

davidKa-78 said:
Thanks for suggestions. Burring and deburring - thats something that I surely have to learn. That fillet knife is quite soft metal but probably it will give me an opportunity to learn how to sharpen, as the Vg10 knives I have are much more brittle on the edge.
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Personally, I find softer steel to be much more difficult to sharpen then harder steels, including high carbide steels. It's very easy on a soft blade to be chasing that burr from side to side. If you get good with your cheap fillet knife, you'll be fine with your better knives. Let us know how it goes!
 
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