Fishing Forum

[font "Trebuchet MS"][black][size 3]OK, I would like to know what you think is the best way to get a fillet knife (or any kitchen knife for that matter) supper razor sharp. Do you prefer a powered or manual method of sharpening?[/size][/black][/font]
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[font "Trebuchet MS"][black][size 3]What do you think is the best product and/or method to get a knife so sharp that it demands much respect? But, I want to be able to get to that point quickly ... don't want to mess with sharpening a knife more than three minutes.[/size][/black][/font]
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[font "Trebuchet MS"][black][size 3]I am hoping that the answer lies in some fancy fain-dangled electric sharpener. I seen some in my Bass Pro catalogue and got to wondering if one of them would be just what I am looking for.[/size][/black][/font]
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[font "Trebuchet MS"][black][size 3]I keep a fairly sharp fillet knife in my truck at all times and am considering keeping two rather than just one. [/size][/black][/font]
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[font "Trebuchet MS"][black][size 3]Speaking of fillet knives, any suggestions on which non-electric fillet knife to purchase that would best hold a sharp edge?[/size][/black][/font]
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I'm sure you'll get a lot of responses to this one, but I'll throw in my two cents none-the-less. I use a Lansky sharpener. I like it because it clamps the blade in a fixed position, and then you use the different sharpening stones at different angles (depending on the type of cut you want to make) to sharpen your knife. The angles range from quite shallow, for fillet knives, to steep for all purpose cutting edges. I can get razor sharpness at any angle, so it is stellar for that. I feel it is the best all around sharpener you can buy. Someone else makes one just like it, but I can't remember the brand. I used to be a whet stone hand sharpener kind of guy, and I can still get razor edges doing it the old fashoned way, but I really like the consistency I get with the Lansky...I just note which knife I have which angle on the blade, and I'm good to go. Only takes a few minutes to put a wicked edged on any knife! My only gripe is it isn't as easy to do "quick" sharpenings between fish/game animals.

I've not used or had any experience with the electric sharpeners, so someone else will need to chime in.

I use an American Angler Cordless Freedom (custom modified and overclocked), and I really like it. I think my next one will be D/C operated or A/C D/C compatible, because when you are going to town on a pile of fish, you need stamina, and the cordless model (standard) will only do about 8 wipers before it needs recharged. I think most brands will treat you right though.
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Coot

My dad runs the knife room at E.A.Millers in hyrum and he has the machines at work to rebuild edges and can get the good steels to keep the blades sharp for a long time.
let me see what I can do as far as getting a steel for ya they come is several grades and ceramic.
I know if you get the knife to him he can take it to work with him and run it through his hollow grinder and the honer.
I can teach you how to use a steel on it so that it stays razer sharp for a long time. (as long as you dont cut rocks with it)
DZ
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I'm from the old school of whetstones and steels, you have to be able to hold the same angle on both sides, the angle varies depending on what type of knife you are doing. I have failed trying to teach this to my sons, so they have their success with the Lansky. Most of the "quick" sharpeners don't hold their edge for very much use.

Where might I get a look at a lanskey system.
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[url "http://www.lansky.com/"]http://www.lansky.com/[/url]
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I use the Lansky system also and then follow it up with ceramic sticks. It seems to get a very sharp edge and it holds very well. WIth the Lansky system you can get either diamond stones or their regular stones. I have their regular stones, they seem to work very well for me.
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I always had a hard time keeping the right angles when I sharpened manually. I bought an Apex Edge Pro a couple of years ago. Best sharpener that I have ever had. It was a little expensive but will last forever. I set it up and sharpen all of my cooking and fishing knives about every 6 months, use a ceramic steel in between sharpenings. Check out the video on their website.

[url "http://www.accuratesharp.com/edge-pro.htm"]http://www.accuratesharp.com/edge-pro.htm[/url]


Here is a link to just the video:


[url "http://www.accuratesharp.com/assets/MOV00195.mpeg"]http://www.accuratesharp.com/assets/MOV00195.mpeg[/url]
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[font "Comic Sans MS"][black][size 3]Hi Ol Coot,[/size][/black][/font]
[font "Comic Sans MS"][black][size 3]I hear you with the knife question. I went to an electric fillet knife about 10 years ago and never looked back. HOWEVER, I still keep two regular fillet knives handy for doing the finesse work on my fillets after the doing the main part with the electric. [/size][/black][/font]
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[font "Comic Sans MS"][black][size 3]I don't care what any says, but good 'ol Maartini knives cannot be beat for the money. What is a Maartini knife? It is the ones sold as "Rapala" knives at Walmart, K-mart, etc. I had the pleasure of visiting the actual Maartini company in Roveniemi, Finland where it all started. The factory was incredible. I've had a Rapala knife for over 30 years! I'm still using it. The blade is about 1/3 the width of a new blade simply because it has been sharpened so many times. That knife has character and has filleted thousands of fish. The steel used in the Rapala knives is high quality and holds an edge well. I've literally tried dozens of other knives by a lot of good companies (Buck, Chicago cutlery, Schrade, etc.) and I have not found a better knife for the money. Also, while in Finland I had the opportunity to visit several commerical fish processing plants. In every one I asked what brand of knife they used and all used Martini. It was biased sampling since of course it was Finland and the knives were made there, but I was impressed. [/size][/black][/font]
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[font "Comic Sans MS"][black][size 3]As for the majic solution for quick edges, I like to use a diamond hone. It is a whole lot faster than whet stones, but it is still not is quick or easy as you'd like (3 minutes). I grew up old-school with my dad teaching me on Arkansas whet stones and those take a lot longer to obtain a good edge but the edge lasts. With the diamond stones (again at Walmart for about $25 each, they're not cheap) I can get the same quality edge is about 1/2 the time. Maybe 10 minutes. And...there you go![/size][/black][/font]
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Hey coot

I use the Spyderco Tri-Angle Sharpmaker. They are the of the cross stick type sharpener. There is no clamping or oils to mess with. Just insert the stones in the handle and pull the blade back towards you, about 10-20 times on each side while keeping the blade vertical to restore a razor sharp edge. Edges that have been neglected take a little longer but are still a snap. They are so easy to use even I can get a fine edge on a fillet knife. Also the base is made of hard plastic so you can clean it easily with soap and water. When cleaning a pile of fish I just leave it set up and when I start to lose that edge a few quick swipes restores the edge in a few seconds. No need to reclamp the blade, no oiling and no fuss.

The new model has both a 30 and 40 deg slots for the stones for that extra fine edge.
[url "http://shop.store.yahoo.com/cinemasupplies/spydtriansha.html"]http://shop.store.yahoo.com/cinemasupplies/spydtriansha.html[/url]

Here is a home done product review for the spyderco
[url "http://www.backpackgeartest.org/reviews/Knives/Sharpeners/Spyderco%20Triangle%20Sharpmaker/Coy%20Starnes/Field%20Report/"]http://www.backpackgeartest.org/reviews/Knives/Sharpeners/Spyderco%20Triangle%20Sharpmaker/Coy%20Starnes/Field%20Report/[/url]

I have a friend who has the lansky and loves it. I like the spyderco. He likes that you clamp the knife down and I don't, I think it's a hassle. Different strokes for different folks.They both work great.

As far as knives I agree with Bear Lake Fish Guy, those "Rapapla" knives are hard to beat.

Bigpapafish
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[size 1]I also use a Lansky sharpener. I've had mine 10+ years.[/size]
[size 1]I've used it on ALL my knifes. from house hold to fishing[/size]
[size 1]& hunting. You can get it at Smith & Edwards for about $30.00[/size]
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[font "Trebuchet MS"][black][size 3]Thanks everyone for the fantastic replies. [/size][/black][/font]
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[font "Trebuchet MS"][black][size 3]In my search for more information on sharpening knives, I ran accross this very good informational Web site:[/size][/black][/font]
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[url "http://users.ameritech.net/knives/index.htm"][font "Trebuchet MS"][#0000ff][size 3]http://users.ameritech.net/knives/index.htm[/size][/#0000ff][/font][/url]
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[font "Trebuchet MS"][black][size 3]I am seriously conisdering getting the Chef's Choice 130 Pro Sharpening Station for in the kitchen (about $130):[/size][/black][/font]
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[font "Trebuchet MS"][black][size 3]And/or the Lansky LKDMD multi-angle knife clamp/honing stone guide (about $70):[/size][/black][/font]
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[font "Trebuchet MS"][black][size 3]And a nice Rapala Soft Grip Fillet knife (about $20):[/size][/black][/font]
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[font "Trebuchet MS"][black][size 3]But I will probably have to wait for any of the above until Father's day or Christmas![/size][/black][/font]
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[font "Trebuchet MS"][black][size 3]Again, thanks for all the good feedback.[/size][/black][/font]
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That Apex looks like a killer sharpener! Looks like something to keep in mind in the future. Thanks for the link.
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[] thanks for the info. I am going to get one of those
Tommy
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