Does anyone have any tips or tricks on sharpening the Rapalla fillet knives with the birch wood handle? They are so flimsy that I seem to not get any where with mine sharpening on the pp1
The martini filet knives?
I usually work in 2 inch sections down to 1000 grit.
I have a buddy making a 2.5 inch low angle bracket for me. This should help with being able to do 3-5 inches at a time.
+1 on doing it in sections
I’m interested on seeing what you make. I was thinking of something like this but never got around to building it. I just don’t get enough of them to make it worth it
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This is what he made for me
I dabble with some mill and lathe work maybe I’ll give something like that a try, thanks for the ideas
Very cool
I did a number of Martiini filet knives this winter - maybe 10 or 15. I did a lot of searching but I never did find out what the correct angles are. You gents have any luck there?
BTW, I clamp the knives with only about 2" of the tip extending beyond the vise and I hold the handle with the opposite hand to reduce deflection on the near end. Yes, I do one side at a time - maybe 10-20 strokes per side, the switch, repeat…
I did an old US made Schrade Filet knife, and an Bubinga opinel filet knife. 14.5 dps on each. It required doing one side at a time. Same as all the martinii knives i have done. Take it slow.
The Schrade knife seemed to do better finished at 800 grit. The opinel was the inox version, It finished down at 1000 grit nicely. I could have went for more, but i find the filet knives do better with a bit of teeth.
I just did my martini a couple of weeks ago and wish I had done it how did
Clamp the tip and support the handle. That is all that is needed. Works awesome. I did that on a knife more flexible than the Rapalla.