Spyderco sharpmaker for fish fillet knives

[olddogrib]

My two sharpening systems are an ancient five-stone Lansky with original and diamond hones and a Spyderco Sharpmaker. I'll confess the only knives that I "cheat" and use the cheap, "pull-through" 'V" ceramic rod type mini sharpeners are my fillet knives that need touch ups when I'm cleaning a bunch of trout or smallmouth. Maily because they essentially eliminate blade flex. On the Spyderco I've used the 40 deg. slots almost all the time because if I really want to do any sort of "reprofiling" of factory grinds or creating a "back bevel" the Lansky with coarse diamond hones would be my choice for quick metal removal, even though the Sharpmaker has 30 deg. slots for that very purpose. I'd not really read through the instruction manual that came with the Sharpmaker until the other day, but it's quite detailed and covers sharpening "knives with flexible blades. It's main guidance seemed to be on those was to use the edge of the coarse and fine hones and skip the flat sides altogether. I assume that it's because with "apex to apex: it's easier to be consistent that trying to keep a wobbly, flexible edge consistently against a flat surface. Or am I missing something else?

 

[tiguy7]

When you sharpen on the apex of a triangular prism, the tip wraps over the stone and dulls itself. If you like a sharp tip, use the flats and finish the sharpening stroke with the tip on the flat.

 

[olddogrib]

tiguy7, that's why I'm asking. Yes, I prefer a sharp point on my fillet knives because I normally run a shallow cut up the belly to the vent and "pre-gut" them. Why would Spyderco recommend skipping the flats altogether for knives with flexible blades?