Home Forums Gear Knives and Blades Fillet knives with the Edge pro system

Any advice for a novice? I just received my Edge-pro Apex system and have 3 fillet knives I'd like to touch up, after I practice on my kitchen knives. These are your basic Rapala knives that have been around forever. Don't know what type of steel they are. They do feel sharp but just don't cut anything well.

I'm hoping for some tips from users to balance against what Ben from the factory might tell me as well. Thanks!

a light touch is best with the hones since these blades flex easily. i would rebevel to 18 degrees if the edges are blunt, not necessary to go beyond 1000 grit.--cranky 72

Fillet knives are the toughest for me to sharpen. Cranky has already shared excellent advise. May I add the importance of establishing the complete edge before moving to finer grit stones. You must have a 'feather burr' along the full edge before moving away from the 120 grit.

My most common error is to not follow my own advice above.

Then there is the trick of a compound angle cutting edge. Establish your edge (18 degrees is a good one) then with your last finishing stone bump up the angle a fraction of a degree, go lightly with the stone and feel for the desired edge.

I seldom sharpen above 400 grit, mostly stopping at 240, unless I want a cosmetic mirror finish on the edge or I'm bored and having fun.

Thanks for the helpful hints. It will be a while before I try them. I need to practice more on the stiffer blades of a kitchen knife before I tackle one that needs a finer touch than what I have now. I have stones up to 1000 grit but so far have stopped on the couple of knives I've done at 600.

I would like one as sharp as this fella's so I can fillet my fish as quickly and easily through the rib bones as he's doing his. I've watched it a half dozen times at least and shake my head each time.

http://www.youtube.com/watch?v=B8BvdvJFAug