Sharpening Knives

[MakoMatt]

I struggle with keeping a really sharp edge on my fillet knives. I’m talking really sharp where you can with no effort just running the blade down slice a sheet of paper it slices it clean and fast. That kind of sharp.

How do you, and what do you use to sharpen your fillet knives?

 

[BoatGuy]

This was touched on in this post: Knife discussion

Leprechaun mentions the 10" Dexter diamond hone and the Messermeister ceramic hone. I purchased them at the last Ward Melville.

Not mentioned favorably be Leprechaun, were “What I NEVER use is those dopey "pull-thru" sharpeners, as they remove too much metal from the blade for my liking. I know, I know, they are VERY popular. Yeah great, I don't care. Just a gentle honing as above with those tools and my knives are razor sharp. If you have a ton of fish to clean (I should be so lucky), then a pass or two on the diamond hone during the cutting process gets it back to my standard of sharpness.”

I currently have Chef'sChoice 15XV EdgeSelect Professional Electric Knife Straight and Serrated Knives Diamond Abrasives Sharpening System, 3-Stage. I like it. One thing I do is take family knives that are as dull as butter knives and with a some work, get them to cut paper like you mention.

Of course you could get proficient with a wet stone.

I did see you post regarding the Chinese Tuna Round belly knife. I am not sure that the Chef'sChoice 15XV can handle that. But for the average fillet knives, I use the Chef'sChoice 15XV and keep them sharp with the diamond hone and ceramic hone when you feel the lip of the blade bend slightly.