Knife sharpener? - Colorado Fishing Forum

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Old 05-16-2014, 11:01 PM   #1 (permalink)
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Default Knife sharpener?

I'm in need of a knife sharpener... Since I got my new filet knife in early April, I've been using the hell out of it and I have a f***ing dull blade that won't possibly filet another fish.

I've been looking at a few, and was wondering if you guys had a preference.

There's the cheap one:




There's the more expensive one:




And there's the classic knife sharpening rod:




Preferences for a fish fileting knife?
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Old 05-16-2014, 11:31 PM   #2 (permalink)
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What I like is a double or triple sided oil stone. The last one (a steel) will realign the edge on blade that is partially dull, but really won't bring back an edge to a blade that is totally dull. A steel should be used kinda regularly to maintain an edge especially if you're doing a ton of knife work. But once the edge is gone I go right to the stone.
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Old 05-16-2014, 11:47 PM   #3 (permalink)
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Something like this, JW?

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Old 05-17-2014, 12:11 AM   #4 (permalink)
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http://www.ebay.com/itm/like/370504774828?lpid=82

Lowes has em I think. Works great. Knives stay sharp for quite a while, just hit them with the fine diamond side. Idiot proof too!
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Old 05-17-2014, 12:13 AM   #5 (permalink)
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Quote:
Originally Posted by Opry99er View Post
Something like this, JW?



Yep exactly. Only difference is the one's i normally use have like an oil reservoir on the bottom so that as you rotate the stones they go through the oil. Really not necessary tho, just as good to add a lil oil when youre using it. I don't know what kinda price you're seeing 'em for but a lot of the three sided one's are expensive. A double sided would prolly do ya right and cost less..
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Old 05-17-2014, 12:18 AM   #6 (permalink)
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Yea, I was hoping for something under $20. The one Andy posted is under $5, and that's even better.

Might not be as good, but right now, the cheaper the better. I have probably one more filet trip before the fish fry, and if I can get my blade sharp for $5, f*** it.... works in the short term... long term, probably the oil stone you suggested.

I've got to feed 14 people fish... I'll probably need the rest of Buck's limit in gills to finish off the supply. (he has 8 in the freezer now... another 12 small ones or 6-8 bigger ones and we're set)

On the menu:

1) Rainbow trout from Grand County
2) Mackinaw from Grand County
3) Bluegills from Denver County
4) Bluegills from Jefferson County
5) Crappie from Denver County

I bet the gills from Jeff Co taste better than the ones from Denver Co. =) LOL
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Old 05-17-2014, 03:14 AM   #7 (permalink)
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I usually sharpen my filet knife between fish, not between seasons. Good old ceramic rod or a stone. Andy's option occasionally too.
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Old 05-17-2014, 07:25 AM   #8 (permalink)
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I SUCK at keeping a consistent angle when I sharpen and it tends to mess up my edges. So I use a Gatco. It has a T shaped base that holds the knife at a certain angle. The a rod comes out of the stone's handle and goes into one of several slots on the T. There are several different angle you can select, but it keeps your stone at the smae angle for every stroke. A little more expensive, but even I can't screw it up!

http://www.cabelas.com/product/GATCO...h-All+Products
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Old 05-17-2014, 07:50 AM   #9 (permalink)
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For the amount of fish you are cleaning one of these should work fine
they come with most rapala knifes. If I'm using a good knife I go with your third pic.
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Old 05-17-2014, 08:01 AM   #10 (permalink)
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Thanks RL.
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