Sharpening filleting knives

[saskbucks]

I received a new sharpener that sharpens at 15 and 20 degrees. I am wondering what degree you all sharpen your knives at?  Or what you find is best to sharpen you knives? Or your best knives that stay sharp?  Thanks

[Lobes]

There are some important varying factors that need to be considered with cutting tools.
Type of steel.
Hardness of steel.
Type of cutting to be done - a chainsaw is actually doing a chop type of cut rather than slicing.
Material to be cut.
Protecting the cutting edge when not in use.
The best knife I've ever used for preparing fish and meat is a Forschner - 18 years old and never needed resharpening yet. This is the one that bones all my deer, fillets all my fish and gets very heavy use.
High carbon steel holds an edge very well.
Stainless (several hardnesses available) is most unpredictable for staying sharp. I have several stainless knives of same hardness but different brands and they are all different in how well they hold an edge.
My rule of thumb - if the steel can rust, it can hold an edge well.
Most important in sharpening is the angle MUST be the same the full length of the cutting surface on both sides of a knife.

                                                           
NBG

[MichiganMan]

15 degrees will give you a little sharper edge than the 20 will. The 20 degrees will stay sharp a little longer.

[Kevin23]

15 and hone with a steel every 20 fish. Should only need to sharpen maybe once a year.

[Chawk190]

Agreed that Forschner makes a very good knife. Their U.S. Distributor is Swiss Army Brand Inc of Monroe, CT. Every November they have a cancer benefit warehouse sale at the Monroe location and offer great deals on knives. They have a nice line of Fibrox handle commercial knives of all types along with the original Swiss Army knives, cutlery and clothing. I happen to live about 5 mi away and go every year. Forschner  commercial Fibrox boning & filet knives are typically between $5-10.00 apiece and they always have crazy deals on some items. Last year they had Forschner comm steels with a green Fibrox handle for $3.00 each, I bought 12, kept a few and gave the rest away as gifts to friends. Monroe is in Fairfield Co. CT and any one who is within an hour or so drive would not regret looking up the "Swim Accross The Sound" SABI sale. It's usually 1st or 2nd weekend of November (fri-sun). Occasionally they have another small sale or two throughout the year but they don't usually have as many knives. Just google SABI for details

[phoolish]

i have a 13"  Forschner for salmon and steelhead. i love it. last week i left my other knife at the cottage and it was the only one i had at the house, used it to fillet 5 perch haha like using a sludge hammer to pound nails but still did its job haha