Filet Knives, Make and Sharpening

it's good to see so many solutions to the prob that you and the OP are having, but you are not addressing the root cause of both of your probs-----you catch TOO many fish!!

I like that observation. Wish I had that problem.

I use the lanky system for all my knives. Multiple stones with different grits and a clamp to hold the knife. It even works really well on auger blades. Make sure to buy the lansky one and not an Amazon knock off as their stones are too soft. I use a butcher steel to maintain the edge. Works for me

That’s what my wife says too….

I am hunting for some good steel to maintain it, checking the thrift stores. I have misplaced mine in the many moves I did these past two years.

Sage advice!

Just so happens I found these today at the thrift store for 2$ total. The big one needs to be restored but the middle one is nice and supple like a filet knife. What model Cutco do you like to use?

All knives I use for filleting are Solingen steel. That is German tool steel and are the best steel in the world produced in Germany and used for top quality butcher knives. They are not cheap to buy but I have had them for 40 years now and they will out last me for they years I have left. I use them on everything but perch where I use my electric knife.

The second best steel in the world is from the Scandinavian countries.

The third best is United States.

Anything after that is to be used as anchor material in regards to a knife.....especially Chinese steel.

My two cents as an old tool and die guy.

Arnie

I was looking at a WUSTHOF 7” fillet knife but they are pricey as well and I better have my blade maintenance down before I invest in something like that. I have a Japanese knife I use in the kitchen and it is a very high quality steel. It is very hard to sharpen but once it is sharp it’s deadly for many meals.

I was looking at a WUSTHOF 7” fillet knife but they are pricey as well and I better have my blade maintenance down before I invest in something like that. I have a Japanese knife I use in the kitchen and it is a very high quality steel. It is very hard to sharpen but once it is sharp it’s deadly for many meals.

If you want quality you are going to pay my three knives all sell ay over $120 each......A good knife will be hard to sharpen......vs soft Chinese steel....sharpens quick but does not last......120 overr 40 years is cheaper than 5 knives at $39.

A Dutchmans logic.

Arnie

PS.... Japan imports most of their raw materials steel included so that knife's steel is probably from the three places I mentioned.......in chainsaws same thing buy a Still chain....German tool steel.

Arnie

If you knon someone who work at better beef in Guelh you can check if he can get you use knife from there that what use work great and very sharp

When it comes to knives.....I have transformed all of my old knives from dull useless dusty relics taking up space in the drawer and basement, to everyday countertop utensils using one of these sharpeners.

Don't throw out any of Grandmas old knives.....sharpen them. You'll be amazed!

15 Degrees

Just so happens I found these today at the thrift store for 2$ total. The big one needs to be restored but the middle one is nice and supple like a filet knife. What model Cutco do you like to use?

Did you figure out a way to sharpen those serrated knives?

Just so happens I found these today at the thrift store for 2$ total. The big one needs to be restored but the middle one is nice and supple like a filet knife. What model Cutco do you like to use?

none of those..........mine is a detatchable blade 12inch........I would put up a pic, but lately I am having glitches doing that