Re: What's your filet knife of choice?
I like a fillet knife to be long, thin, not to wide(i like the used ones better, they are trained) and sharp as ****.<br /><br />As far as the sharpening gene goes. That takes a little practice, but it's not hard. You have to get a feel for it. When you have the touch down you can feel the knife get sharp like its a part of you.<br /><br />I will use a jewelers file to work on a new edge at first. I hate factory edges, they suck. Its probably from all those years of sharpening new machettes. They could'nt put an edge on a blade if they tried....and they don't try very hard.<br /><br />If you take it down just a little with the file, and then start to work on it with the stones, its a little faster and easier to control the edge. I must tell you that it's easier for ME. Not every one can get the hang of using the file on a blade.<br /><br />I can take a blade, and just using a file, I can make it scarey sharp. Not many folks can do it without messing it up. Thats a lot of years of complaining partycheifs under my belt. They always say "sharpen my blade, we've got a mile of line to cut today." Then they forget they said it and go to use it and cut through the tree and into their shin. I've seen it happen a dozen times. <br /><br />When it's sharp you can take the knife and hold it with 2 fingers at the but of the handle and just the weight of the blade will take it through a piece of paper like it was melted butter......oh yeaaaaaa.<br /><br />I agree with JB. Rapalas are gooood knifes. He also hit it on the head with the "start from scratch." thing. That thing will sharpen till the day it's so thin it bends from it's own weight.<br /><br />derwood.
