Author Topic: Knife sharpeners?? (Read 2259 times)

GrnDay33 · « **on:** Jan 04, 2009, 06:21 PM »

Guys I am in desperate need of a quality fillet knife and sharpener. I currently have a 6" Rapala Premium. Its a nice knife, and I only use it for pan fish. Any info on what you use would be great. I'm tired of "Sawing" through fillets. Took me way too long to fillet a few perch last night and I need something reliable. Thanks

Flypopper · « **Reply #1 on:** Jan 04, 2009, 06:26 PM »

I own a older rapala filet knife with a built in ceramic shapener in the sheath
that iv'e been happy with. also picked up a shapener at gander a few weeks back. It has
carbide steel on one side and ceramic on the other to finish off the edge. It's small
and works well.

BlindSquirrel · « **Reply #2 on:** Jan 04, 2009, 06:30 PM »

For my fillet knives I use an electric Chef's Choice sharpener.

For my hunting and pocket knives I use the Lansky sharpening system.

Marlin07 · « **Reply #3 on:** Jan 04, 2009, 06:34 PM »

I have a lanskey and was thinking about the electric chief unit how well does it work?

BlindSquirrel · « **Reply #4 on:** Jan 04, 2009, 06:42 PM »

Quote from: Marlin07 on Jan 04, 2009, 06:34 PM

I have a lanskey and was thinking about the electric chief unit how well does it work?

Works great, I have no complaints. When people use my kitchen knives I warn them that they are sharp, they usually look at me funny until they use them.

If I ever wear this unit out and need another, I would get one with a coarse stage. Shaping a new blade takes forever with my two stage model.

twister · « **Reply #5 on:** Jan 04, 2009, 06:51 PM »

Try a "Cutco fisherman" if you do not want to go electric. The blade is adjustable from 6 to 9 inches which makes it very versatile when cleaning salmon to bluegills from blue fish to strippers. The blade is vey thin and flexible so for a shapening stone I use an old diamond wheel from a tool room grinder. Diamond are a girls best friend and also a knife edge. Best knife I ever owned.

Drifter_016 · « **Reply #6 on:** Jan 04, 2009, 06:55 PM »

I also use the Gatco Sharpening System which is very similar to the Lanskey System.

I have a bunch of fillet knives with my go to knives being the good old wood handled Rapalas.
I have 4 different models of Rapalas including one of their folding knives that I carry in my chest pack on the river. I also have a Schrade Uncle Henry that is a nice knife.

Icebound · « **Reply #7 on:** Jan 04, 2009, 07:42 PM »

A medium diamond stone and a leather belt will make a razor sharp edge quick..

ICE_MONKEY · « **Reply #8 on:** Jan 04, 2009, 07:59 PM »

Quote from: twister on Jan 04, 2009, 06:51 PM

Try a "Cutco fisherman" if you do not want to go electric. The blade is adjustable from 6 to 9 inches which makes it very versatile when cleaning salmon to bluegills from blue fish to strippers. The blade is vey thin and flexible so for a shapening stone I use an old diamond wheel from a tool room grinder. Diamond are a girls best friend and also a knife edge. Best knife I ever owned.

Hey Thanks Twister!!!! I work at cutco

not tootin my own horn but the fishermas solution is the best fillet knife I've ever owned too!!!

ICE_MONKEY · « **Reply #9 on:** Jan 04, 2009, 08:00 PM »

Oops... thats fishermans solution....lol

SPARKYICE · « **Reply #10 on:** Jan 04, 2009, 08:03 PM »

lansky works very well.
i have'nt used an electric sharpener, i guess i have a phobia about them going back to the days of the grinders on the backs of can openers.
whatever you use, apply lots of oil, and clean your stones regularly with wd40 or a solvent.

Charman03 · « **Reply #11 on:** Jan 04, 2009, 08:26 PM »

Lansky and KME work well, but nothing is better at filleting fish then an electric knife, I just use a cheapie from Rapala.

Buck762 · « **Reply #12 on:** Jan 04, 2009, 08:36 PM »

I was thinking about buying a Chefs Choice three stage sharpener. Is it worth the 80 dollars? Right now I have a little red handheld sharpener that came with my rapala fillet knife. The sharpener has two ceramic pieces in it angled into a v shape. It does the job, but I want surgical sharp blades!!

princecraft · « **Reply #13 on:** Jan 05, 2009, 05:53 AM »

Unless something is wrong with my chef's choice, I cannot get a sharp filet knife with my chef's choice. I can with my Gatco.

Richard Cr · « **Reply #14 on:** Jan 05, 2009, 09:16 AM »

It took some time but my father in law finally talked me into an electric knife. It took a little getting used to but WOW, it is nice. The only thing I use a regular fillet knife for is the ribs, but for actual fillets nothing is quicker than electric. Don't spend the money on "name brands", just hit the local hardware or Wally World and pick up an electric bread knife...does the same exact thing for a fair bit less $$$$

Frozen beer to all!

tightlineusny · « **Reply #15 on:** Jan 05, 2009, 09:30 AM »

Use a lansky sharpening system to sharpen all my knives....but when filleting fish an electric knife is the only way to go...just use a fillet knife for the ribs or the cheek meat on those pig walleye's.. that is the best part of the fish.

Marlin07 · « **Reply #16 on:** Jan 05, 2009, 11:09 AM »

What angle do you guy's use on your Lansky for your fillet knives? Is the second one from the bottom about right? I don't have it in front of me so I'm not sure what angle it is. Lost the instructions

tightlineusny · « **Reply #17 on:** Jan 05, 2009, 11:26 AM »

I use the second from the top....I believe it is 25 deg. I find that the edge last longer at this angle.

Hard_H2O · « **Reply #18 on:** Jan 05, 2009, 11:43 AM »

Sounds like you do not need a new knife. You need to learn how to sharpen.

I am also a big fan of the GATCO. I have also used the KME.

I use the GATCO and a trihone Arkansas set.

The nice thing about the GATCO is you have more angle options than the Lansky or the KME.

You have one angle option with the carbide scrapers and the fixed crock type little units. You have one angle option with the Chef's Choice electric units.

I would never use a carbide scraper or an electric unit on any of my cutlery.

The crossed ceramics are OK if their angle matches the angle of the edge bevel of the knife. Try the sharpie method on a few different knives with one and you will see what I mean.

The key to sharpening is simple. You remove material from the edge bevel until the two sides meet in a fine edge. You then refine as need or want requires.

The biggest mistake in sharpening is not hitting the entire bevel. The sharpie trick will help. You mark the edge bevel on both sides. You then make a few sharpening strokes. By the removal of the sharpie you will see if you are hitting the shoulder, the edge, or the entire edge bevel face. The sharpie trick is also nice to use if you are changing the angle or reprofiling a blade.

I know a couple of sharpening websites that are frequented by sharpening gurus.

http://www.bladeforums.com/forums/forumdisplay.php?f=794

http://www.knifeforums.com/forums/showforum.php?fid/48/

JigAwhopper · « **Reply #19 on:** Jan 05, 2009, 11:50 AM »

I'm old school, honing stone with medium and fine surfaces, do it free hand for few minutes and I'm good to go. I also have a ceramic sharpener that came with my Rapala knife. It work pretty good on that blade because it's two sided.

Hard_H2O · « **Reply #20 on:** Jan 05, 2009, 11:58 AM »

Quote from: Marlin07 on Jan 05, 2009, 11:09 AM

What angle do you guy's use on your Lansky for your fillet knives? Is the second one from the bottom about right? I don't have it in front of me so I'm not sure what angle it is. Lost the instructions

I like to sharpen to as low an angle as the blade use, shape, grind, steel, preferred sharpening interval will allow. I have found that every knife I have sharpened and used has benefitted from a lower than factory angle.

rgfixit · « **Reply #21 on:** Jan 05, 2009, 02:38 PM »

All you should ever need for a good fillet knife....an oval, diamond steel. Meat cutters know their tools...this is what they use.

Around $30.
RG

db1561 · « **Reply #22 on:** Jan 05, 2009, 03:08 PM »

Quote from: GrnDay33 on Jan 04, 2009, 06:21 PM

Guys I am in desperate need of a quality fillet knife and sharpener. I currently have a 6" Rapala Premium. Its a nice knife, and I only use it for pan fish. Any info on what you use would be great. I'm tired of "Sawing" through fillets. Took me way too long to fillet a few perch last night and I need something reliable. Thanks

I got this as a Christmas gift (Farberware ceramic) a few years back and it works fantastic!

Hard_H2O · « **Reply #23 on:** Jan 05, 2009, 03:14 PM »

Quote from: rgfixit on Jan 05, 2009, 02:38 PM

(Image removed from quote.)

All you should ever need for a good fillet knife....an oval, diamond steel. Meat cutters know their tools...this is what they use.

Around $30.
RG

A steel is a smooth device used to hone or realign an edge.

A steel is not a sharpener.

Even meat cutters need to sharpen their knives on stones occasionally. I think you will find that many professionals have their knives sharpened for them. Some even employ services not unlike the uniform services. They pick up the dull blades and drop off a batch of sharps.

GrnDay33 · « **Reply #24 on:** Jan 05, 2009, 07:55 PM »

I actually found my little red sharpener that came with my Rapala knife, and after running it through it a couple of dozen times I think I could shave with it. Haven't tried it on fish yet (hopefully I will tomorrow)

But I think I'll look into the Manual instead of electric. Both because of price and angle adjustment. Thanks for all of the info guys. It didn't take long for the posts to pour in. Thanks again!! GrnDay33

Vt Piker · « **Reply #25 on:** Jan 05, 2009, 08:17 PM »

Medium India stone,@ 18 degrees. Follow up with a Hard Arkansas and you can shave with it.

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Author Topic: Knife sharpeners?? (Read 2259 times)