Best Knife Sharpener/Technique

[Striper_Sniper12]

I have a few old fillet knives I'd like to bring back to life. What is the best sharpener on the market or the best technique to sharpen a fillet blade?

 

[Roccus7]

Chef Choice's line of sharpers. Good for you filleting knives, and your kitchen knives...

 

[Dx life Rx fishing]

I like the work sharp ken onion edition. It has multiple angles for different knives such as hunting knives and kitchen knives. Multiple bands ( I prefer bands instead of stones) of differing coarseness. It's simple to use and gets my knives ridiculously sharp.
The knife just fits into a slotted groove so it is simple to use.

 

[Old Mud]

I say oil stones. If you have knives with good quality carbon steel, once shaped just a few strokes will bring them back. No burning the steel with power tools.

 

[Dx life Rx fishing]

I agree with the stones but that takes a lot of skill to maintain the proper consistent angle. Not a lot of people can or are willing to do it that way. The bands will not burn the steel on the knives it doesn't get that much friction and you can control the speed of the band.

 

[missberylcharters]

​

Agree with Dx Life - "WORK SHARP" - This thing works so well I had to pass this along to my friends here. For those who use the 1376 steel Dexter on deck, this is not for you-stay with stones. But if you want a knife / tool sharpener you can use at home, I would highly recommend this unit. It sharpens with a mini sanding belt which puts a razor sharp and I mean razor sharp edge on your knives. I had certain knives that I just could not sharpen with my old chefs choice sharpener. This unit puts a scary sharp edge on everything. I understand they have come out with a cordless unit now. Thumbs up on this !! If you google WORK SHARP KNIFE & TOOL you can see some videos if you like.

 

[buddha162]

Plenty of videos on water/oil stone methods, and the various mechanized units work well too.

One thing to keep in mind: MUCH easier to keep an edge than bring one back from the brink. Your knife (any knife) should either be in your hands, or resting flat on your cutting board while in use; in a soft wood knife stand or knife roll when in storage. Don't cut through backbone or try splitting heads with your fillet knife either

 

[BoatGuy]

Chef Choice's line of sharpers. Good for you filleting knives, and your kitchen knives...

I have never tried work sharp. I have used a stone. I really like my chefs choice. There is a new one out with a different cutting angle. Mine is like 20 years old and works beautifully. Plus it is easy to use.

 

[longcast]

I have a Waring knife sharpener. I think its the WKS800. Works well for me.