Best way to sharpen a fillet knife?

[Gillgrabber]

I have some old fillet knives that could use sharpening, but try as I might it seems I can't get them as sharp as I'd like.  Can anyone recommend a knife sharpener that works for blade challenged guys like me?

[South33]

All I use is a Diamond sharpener made by G5 I bought it for my broadheads but I found out it makes the sharpest edge on knives I have ever seen.

[Rebelss]

Only thing other than years of practice, oil, and honing stones I can recommend, is what I use on my Wusthoff knives... a Chef's Choice Sharpener...4 or 5 different models, you can pick an entry level one up for about 45 bucks or so. With some practice and a GOOD knife to start with, you can achieve razor edges.  

[WildOutdoorAddict]

What are you useing to sharpen them with? There are a few good prefixed or angled sharpeners out now with ceramic or other substrate that all you do is pull the blade through it. Lansky make a good setup as well. There are a few guys that still won't use anything other than the trusy ole stone though.

[jimyoumook]

ceramic rod and some practice lots and lots of practice

[eyesonice]

I really like any wet stone. Cheap and fairly easy to learn to do it correctly. Just takes a while to learn and make them really sharp. Good luck.

[pirkaus]

Been using the same wet stone I had in Boy Scouts
Pirk

[gpalma]

The easiest way to sharpen a knife like a razor is a Lansky-style sharpener. The best of them is the Gatco by far: http://www.timberlineknives.com/sharpeners.mgi This sharpener will turn a person that doesn't know crap about sharpening into a pro.

I use std old 6" Rapala filet knife and then use the 2-position Rapala sharpener that is set up for the specific edge angle of the Rapala filet knife. It will shave hair very easily. I don't have time to screw around when it comes to cleaning fish and need to touch up an edge quickly.

[mhahn]

chefs choice works great

[princecraft]

I have tried them all and the Gatco system is the best.

[draketrutta]

Been using the same wet stone I had in Boy Scouts
Pirk

X2 - I just used mine today while filleting bluegills for a Super Bowl snack...

Quicker than quick - maintains a razor edge.....

Buy a stone - it will last you a lifetime....

[Lobes]

Not everyone can master a stone free handed. If you're not in that category then you need a Lansky or Gatco sharpening system. You'll get a razor edge every time quickly.

                                     
NBG

[fishin machine]

Sounds like they are old enough to have lost any of the proper angle on them, so I would agree that the Gatco is the way to go.
Take your time with it, and get it back to the original angle, and a good steel will keep it sharp for a long time.

[UP jigstick]

Certainly not fancy or high tech, but it works very well. Set the edge with an Accusharp and then touch up the edge as needed with the steel.

         

[HARDTOP]

I cut meat for 41 year and tyred every way NOTHING beats a good oil stone get on a a restaurant store 3 sided fine med, coarse.stay away from the coarse unless the knife is real bad as it will work it down fast.Good luck

[shiveringjoe]

I haven't tried too many other systems but I really like the speedy sharp for serious sharpening and then honing with a steel.  The speedy sharp takes some practice but it can get a trashed fillet knife back to razor sharp in 20 seconds.  I'm sure there are better methods but it's $10, unbreakable, and the size of a carpenter's pencil. 

[Bullelk34]

I never had much luck using my lansky on a fillet knife, they flex too easily. Get a quality medium stone and it's not very hard to get a good edge with a little practice. Touch it up with a steel as needed.

[Beets]

I've used Arkansas sand stone for 30yrs.

[skulldugary]

Best thing to do is not let the knife get dull in the first place.I touch mine up on a steel after every couple fish,that way it stays sharp.

[on_point]

A sharpening stone will give you the best edge but I have to admit I have a chefs Choice diamond blade sharpener and it works fast and great.  I like the fact that it sharpens serrated blades really well also.  They are a little pricey but do put a nice edge on.

[SpoonieLuv]

Most chefs and people that work with knives daily just use a simple steel, quick and can be repeated as needed. Once you get it down it usually only takes a few strokes on the steel.

[RiverPirate]

The ceramic sticks that go into holes in the wood at a fixed angles.  I evidently lack the gross motor skills to sharpen anything freehand and the sticks get your edge scary sharp.

[backtothewind]

i was using an Arkansas stone but found a diamond stone to be faster. after i get a good edge i use a leather strap to get it razor sharp.

[Raquettedacker]

The ceramic sticks that go into holes in the wood at a fixed angles.  I evidently lack the gross motor skills to sharpen anything freehand and the sticks get your edge scary sharp.

     I have been using those for over 30 years and they work great.....

[pzoch]

I prefer a diamond stone.Works fast and efficient.

[chrisk]

http://www.youtube.com/watch?v=eREokC4MPM0

[mealworm]

use an electric fillet knife when the blades get dull buy new ones

[littlehead]

lansky is agood set up takes some time i do use the stick but not very good at it but ikeep practicing

[Rebelfisher]

When not using my electric, I use cutco 24's....free factory sharpening for life...costs $6 to ship up to three.

[budlit714]

Lansky works good for kitchen knives and hunting knives but I have a hard time getting my fillet knives really sharpl