Sharpening Filet Knives with the Sharpmaker

[dlee]

I use a forschner 8" steaking knife to filet tuna. What's the best way to sharpen this with a Sharpmaker 204? Should I use the 30 degree inclusive angle and leave it at that, or use both angles?

 

[Sal Glesser]

Dlee - I would use the 40 degree angle for the edge. The 30 degree for back bevel. I believe the Forschner (made by Victorinox) would get very sharp on the 30 degree as the primary edge, but I question how long the softer steel would hold up. Which means that you would have to sharpen more often.

I believe the 40 degree primary bevel will be razor sharp and serve well.
sal