Was trying to go thru knife data base, but decided to post without doing a thorough search.
Fillet knife sharpening angle? I have a Gerber Fisherman Boltaction folding fillet knife, no mention of
steel type on blade or found on web. Is stainless by all other indications. Suggestions?
My thoughts: 18* per side. How ever far I go to make it “pretty” , and do a final few strokes with 1000k diamond
to give a little tooth.
If this edge fails, I figure I can increase the angle to 20 or higher very easily.
I am no where near a master fillet type. Never did much and always slow. However, when the Blue gill
spawn around Memorial Day here, there are usually quite a few that need some help on their way to the frying pan and freezer.
The preferred method involves an electric fillet knife, but there’s always room and need for a “real” knife. And it’s a good opportunity
for my stepsons to get a feel for how it’s done, and the Masters are there to teach.
