I would almost say to stick to crock sticks of some kind when sharpening fillet knives. Or as said already apply very light preasure to the blade to prevent angle deviation.
My Shrade Fillet knife is very stiff unlike my Gerber, then again I prefer the Flex of the Gerber....I guess the Shrade would/could be sharpened with ease on a stone.
Excellent advice Chris!
I used a Rapala fillet knife for years. Mine was easy to sharpen and held the edge well. I only used the crock stick type sharpeners though. Several companies put out a small sharpener with 2 small sticks in it. Sort of a mini-crock stick set. You draw the blade through the “V” of the sharpener. That was the best I found for my fillet knives. Because of the “V” design you just push down lightly and draw the knife back through the sharpener. The flex is not a factor & it sharpened the knives to razor sharp!
The stiff blades seem to work better on the larger fish, and in production environments.
My wife used to fillet fish professionally many years ago. She likes the stiffer blades like the Uncle Henry 167 UH.
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