Everyone needs a sharp edge when cleaning fish. Here is a simples set of instructions for sharpening that filet knife
Difficulty Level: easy Time Required: 10 minutes
Here's How:
- Place a few drops of knife honing oil on a fine sharpening stone. Water will do as a substitute.
- Place the stone on a flat surface with the narrow side at the top and away from you.
- Hold the stone by the edges with one hand and place the knife on the stone with the sharp edge facing away from you at a 23 degree angle to the stone.
- Draw the knife across the stone and away from you as if you were trying to slice off a thin sliver of the stone. Do this about 5 times.
- Now place the knife on the stone at the top of the stone with the sharp edge facing you. Again, this is at a 23 degree angle.
- Draw the knife toward you and across the stone. Again, pretend you are slicing off a thin piece of the stone. Do this about 5 times.
- Repeat steps 4 and 6 alternately drawing the knife the same number of times on each side of the blade.
- Finish by alternating the blade sides every other draw two times.
Tips:
- A good knife will only require two or three draws
- Don't wait until the knife is completely dull before sharpening. Keep a good edge at all times by touching the knife up after every use.
