Hi Tuffy:
You seem to get a lot of filet knives, so maybe you have some comments to my little tale. This week I did a Rapala Filet knife for a friend. Actually it was in really good shape and had never been sharpened, as far as I could tell. This one had very wide 11.5 dps primary bevels and a very small microbevel which I couldn’t get an angle from. The bevels had been ground parallel to the axis of the knife.
I polished up the primary bevels, then put in a really small 1000-grit microbevel at 20 dps, I tried to duplicate the longitudinal grind pattern. Geez, this bugger was SHARP! Probably the sharpest knife I’d ever done – no doubt due to the very narrow shoulders of the microbevel and the polished primary bevel.
It also caused me to spring a couple of leaks. That really long. pointy tip seems to reach out and touch you without warning.
So I was wondering how you do filet knives. Do you use micro bevels? What angles? Am I making these too sharp for the fileting operation?
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tc
when i used the WE on fillet knives i did not do any micro bevels. i have done micro bevels on many large fish skinning knives for a big fish guru company in Savannah, ga., but that is all. a few just for the house here.
i normally just do them thru. 1000’s and course/fine ceramics. many are thin and flexible………….i usually hold my opposite finger on tip area to keep in place some.
since i have had power, i do on the Kalamazoo………..mostly on the platen itself or just above it to keep the flex out. i find for these type of blades it works better using the platen…..convex
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