tips on fillet knives

T

Talley1013

Joined
Oct 15, 2010
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Hey I need some tips on sharpening a fillet knife. I have never used or sharpened one. A friend wants me to sharpen his but I dont know if there is anything special I need to know. Should I polish the edge or will it perform better with a "toothier" edge? I would appreciate any tips you guys can give me. I am sure there are some fisherman here that have the inside scoop on fillet knives!

I have a lansky with x-course through x-fine stones, King 1k and 6k waterstones, and strop with black and green compound

Thanks for the help
 
To fillet fish a coarse edge around 300-600 grit will work better than a fine polished edge in most cases.

Sharpening with a guide might be a challenge because of the blades flexibility.
 
kelbro, he is an offshore fisherman so mostly flounder, trout and redfish

knifenut, thats what I was thinking. I will try the more course waterstone and see how he likes it. 1013 rocks!
 
I would go with toothy then. Save the smooth for rainbow/brown/brook trout and catfish. You want toothy for scaled fish. I have cleaned literally thousands of flounder, specs, and reds. I keep one of each finish handy when it's fish cleaning time. A steel comes in handy when you have a really good day.
 
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