How is the method or tool used to sharpen a fillet knife different than from a thicker hunting or field knife?

How is the method or tool used to sharpen a fillet knife different than from a thicker hunting or field knife?

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0 thoughts on “How is the method or tool used to sharpen a fillet knife different than from a thicker hunting or field knife?”

  1. A fillet knife should be made of stainless steel and as such it will be harder to properly sharpen than a carbon steel hunting knife. It should be sharpened at a very shallow angle; 15–17 degrees is about right. I’d use a diamond stone by hand rather than an electric sharpener to keep from over-heating the fine edge and risk losing temper. I use a Lansky product to insure I keep a consistent angle. The Deluxe 4 grit Diamond system is about $80 and will have the correct sharpening angle for all your knives.

    How is the method or tool used to sharpen a fillet knife different than from a thicker hunting or field knife?

    And I keep this in my tackle box to touch up the edge on the boat, if needed:

    How is the method or tool used to sharpen a fillet knife different than from a thicker hunting or field knife?

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  2. If you want a knife to be very sharp, you can use a shallower angle to make the blade shaper though the edge is weaker.
    A machete will be hitting thick wood and perhaps rocks, so a delicate shallow angle would dull faster and reduce the lifespan of the tool over sharpenings. For a machete people around here would use a rough file or stone.
    For a cooking knife or for fine carving I would use a finer grit stone.
    So the tougher the use, the steeper angle I would sharpen at.

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  3. A fillet knife is a special purpose “kitchen” knife and like most knives used for food preparation an appropriate edge angle would be in the range of 15–20°. The only special consideration I can think of that might apply to a fillet knife is to be aware of the flexibility of the blade. When using a bench stone, you may have to modify your technique a bit as you move to the tip of the blade, possibly giving the handle a little more lift or use two hands with fingers on the blade.

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