Knife Sharpening Stones for Fillet and Kitchen Knives

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tommyknife

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Aug 26, 2014
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I'm a newbie to knife sharpening and just bought the DMT WM8EF-WB Extra Fine/Fine Bench Stone for sharpening fillet and kitchen knives. My knives are getting dull and want to put a good sharp edge on them. Will the DMT be sufficient or should I add any other stones?
 
tommyknife said:
I'm a newbie to knife sharpening and just bought the DMT WM8EF-WB Extra Fine/Fine Bench Stone for sharpening fillet and kitchen knives. My knives are getting dull and want to put a good sharp edge on them. Will the DMT be sufficient or should I add any other stones?
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The 'Fine' side of your DMT should do OK for those blades. Most such knives in stainless take well to the toothy bite left by a Fine or even coarser diamond hone, or any other relatively coarse stone. I just posted similar comments (see below) in another thread about sharpening kitchen knives, which should also apply well to yours, including the fillet knives:

( Text below from -->: http://www.bladeforums.com/forums/showthread.php/1213759-how-to-sharp-the-kitchen-knife )
Obsessed with Edges said:
Basic 'inexpensive' stainless kitchen knives can be very easy to maintain, using nothing fancy. Most will perform better with a coarser finish ('toothy') as the steel is usually a bit soft to hold a very fine, thin & polished edge very long.

I've had good results with:

  • Inexpensive Norton 'Economy' stone (Coarse/Fine double-sided) found at home Depot for about $7.00.
  • Inexpensive Sears pocket stone in aluminum oxide, about $2.50 (unless it's on sale).
  • Wet/dry sandpaper wrapped around a dowel; 220-600 grit suits these knives pretty well.
  • Medium/Fine diamond hones, which will leave a lot of toothy 'bite' in just a pass or two.
  • I've even had good results on kitchen knives with a 'tile rubbing stone' found at Home Depot or Lowe's, also about $6-$8 or so.

ALL of these options are similar, in the toothy bite they leave on simple & soft stainless kitchen knives; that works very well with food chores, including tomato-slicing and such. All should be used with a very light touch, to minimize burring (soft stainless is prone to this).


David
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Regarding a fillet knife, I have an older (1980s) Opinel fillet knife that took a very nice toothy bite from my Fallkniven DC4 hone, as with the diamond option mentioned above. It's diamond side is rated by Fallkniven at 25µ, which is the same grit size as the DMT 'Fine', though my DC4's diamond 'feels' a tiny bit coarser, with blade-on-hone. Either one should work pretty well, or any of the others I mentioned above.


David
 
Last edited:
Might add in a Norton India stone. Takes forever to repair dull edges or chips with fine stones, even diamond.
 
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