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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...