Thread: Knives for Fishing

Originally Posted by ironman172

I have many sharpeners & systems....just not the skill or know when to stop ....thought about the work sharp, forgot I had a chef choice in a drawer used it and did good....I still need to take the time and learn to use a stone or ceramic sticks....a good friend always did it (scary sharp) shaving

The sticks I have are set in a block at the perfect angle. Just hold the blade straight up and down. 8-10 strokes per side =razor sharp.

I nominate this guy for "Filet Knife Of The Year!"

LOL

I use a forshner 6 inch boning knife. I sharpen with a two sided oil stone. The real Forshner knifes are rosewood Handel. I use a diamond steel to take off the rough spots after applying to stone. Then I hit on a stainless steel , steel. Smooth the cutting surface.

On fish I need to sharpen every few . But only with the steels.

Dont mind me, I've been in the meat business for 36 years and on my own market.

See you in September.