Gone Fishing! How to Sharpen a Fillet Knife at home, and in the boat

Fillet knives can be tough to sharpen due to their flexible blades and soft metals. In this video we'll show you the best way to sharpen your fillet knives at home and when you're out on the water.
The new Knife and Tool Sharpener Mk.2 makes the process a breeze and our Pivot Pro keeps the blade sharp when you head out on the water or in the field.
To sharpen on the KTS Mk.2 you start with the angle guide set at 25°, using low speed, and depending on the condition of the knife, most likely the red medium abrasive belt. Setting the knife in the guide power the KTS Mk.2 on and pull the knife through the guide keeping the blade face in contact with the guide stopping with the tip of the knife still in contact with the abrasive belt. The new front edge guide is extremely helpful when sharpening longer blades such as the filet knife. Repeat that same motion 5-6 times on the same side of the knife until you raise a burr. Once a burr is formed switch sides and perform the same number of strokes on the opposite side of the blade.
Now you will change belts on the KTS Mk.2 and put on the fine purple belt to refine the edge. For this step you will continue drawing the knife across the abrasive but you will alternate strokes on each side of the knife until you reach your desired level of sharpness.
Once you are in the field or stream the Pivot Pro does a great job keeping your knife sharp. Since we already sharpened the knife before heading out you will likely only need to hone the blade as it is used. To hone, simply lay the knife in ceramic "V" and draw the knife across the abrasive making sure to keep the knife vertical as you pull. Repeat this stroke 5-6 times to keep you edge sharp as it sees use.
With this combination of sharpeners at hand, you can keep your fillet knives as sharp as the day you bought them both at home and when your out putting them to work!
Learn more at www.worksharptools.com/education
KTS Mk2 Product Page - www.worksharpt...
Pivot Pro Product Page - www.worksharpt...

[@stevel3237]

Great video Kyle!

[@h2o5o]

20 degree’s? 10 per side or 40 total? My fillet knifes are usually 15-17 degrees of total angle

[@alkishararis9347]

😃😃😃Hello!!!!

[@stuartfarish2435]

Nice to see the new Mk2 in action but i do have a question about it: How would someone make the choice in determining whether the new Mk2 or the Ken Onion would be the best tool for their needs? I would like to add a powered sharpener to my tool ste but really don't know why I would want one over the other & don't think I need both. Thanks

[@WorkSharpOutdoor]

Good question! It would all come down to what features you want access to. The Ken Onion has more belt options and can sharpen from 15°-30° vs 20 & 25 giving you the ability to sharpen a wider variety of knives. If you don't need all those options then the KTS Mk.2 will give you the same great results in a simpler form.

[@stuartfarish2435]

@@WorkSharpOutdoor Thanks, that's a great answer. I think I'd be better off with the Ken Onion then, as I have knives with a variety of edge angles to deal with.

[@briankretz7186]

@@stuartfarish2435 I got the Ken Onion to leave the option to add the Blade Grinding attachement. I am glad I did. because I love the the Blade Grinding Attachement.

[@naifhajri8879]

I did but not that good sharping

[@rileywallin3706]

Bruh just get straight to the point nobody wants to watch a 7 min video when it can be explained in less than a minute