Need Help Fillet Knife Sharpening

jd442, in four years I think I've only seen one used Apex for sale and that was because the seller was upgrading to the professional. It seems to be one of those items that people don't sell too often. You could try putting up a post in the Knives Wanted for Sale section though.
 
I use a Ribbed ceramic steel... works like a champ.

Its technically for kitchen knives, but it works wonders on anything from my leatherman to a SAK... all the way on up to a chef's knife!

:cool:
 
I have a quick question for people who own a edgepro. I read on the website that it will sharpen any knife up to 3.5" wide on the Apex and 5.25" on the pro model. So if I decided to purchase this item I would not be able to sharpen my 6" or 7" fillet knife or most of my kitchen knives is this correct or am I misunderstanding the specs on the item.

Thanks
Jd
 
I whined incessently on this forum about fillet knife being hard to sharpen, hours of zining away on them, and going dull at record speed. I fought that for years. I won't go into all the crap I discovered about most of them, but the only one that worked even reasonably was is a DR. The steel is kind of soft but won't rust and sharpens quickly.

Phil Wilson saw my posts and offered to build me one in S90V. Problem solved. The first thing is, it cuts and cuts and cuts without going dull. The second thing is, using a course and fine, 8" Spyderco ceramic sharpener, I can restore the edge in about 2 minutes. The flex thing does not seem to be an issue. The knife cost a bundle, but so did my years of experimenting. I wound up with a drawer full of crappy knife, and some of them weren't cheap either. My recommendation is, upgrade the steel and design and life gets a lot simpler.
 
Where can you get a S90V do you have a picture of it? Also can anyone answer my question in the post above regarding the edgepro.
 
jd, you are mistaken. The Apex will sharpen nearly any length blade, I've used it on a khukuri and an 18" machete. The 3.5" and 5.25" refers to the width of the blade, not the length.
 
JD, I don't have a digital camera, so, sorry no picture. The knife has an 8.5" blade, which is shaped similarly to a rapala's. Tapered and upswept to a fine tip. It is made of S90V. I had a choice of that or 154. The scales were made by slipping wood discs over the tang, so that the tang is not visible and there are no rivets. The handle is made of alternating discs of stabilized maple and desert iron wood. The hilt is nickle, I think.

I understand Wilson is now using s30V, because of it being a bit more corrision resistent. However, I've used mine in saltwater situations and have noticed no apparent effect.

Like I said, they're not cheap, and I waited for almost a year to get it. But it was either that or go on buying crap or pseudo crap and filling up drawers with unsatisfacory knifes. I understand that s90v can be tough to sharpen. But in a very thin fillet knife blade I've found it to be a snap. Hope this helps. Wilson can be reached via SeaMount Corp. He has also posted on the blade forum with some frequency.
 
You must log in or register to reply here.
Back
Top