Knife sharpening tips for easy fish filleting

Today we talk to our local butcher and knife sharpening expert and demonstrate some knife sharpening tips for easy fish filleting.
We look at the long and short term effects of knife sharpening techniques and how you can keep your filleting knives razor sharp and thus waste less fish during filleting,
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[@emilmaier2953]

Not a high carbon steel but they cut well and hold an edge decent. Stainless is a perk too because easy to clean

[@BowdidgeMarineDesignsChannel]

Couldn't agree more about Callum. Top Butcher. That's why we like to support him with our meat orders

[@jacksonyang2044]

truly awesome video, learnt so much!

[@gazza1252]

Excellent. Thank you both

[@tonypaine4958]

Good advice thanks guy's

[@kermets]

Awesome Ryan thanks......

[@FishFinder]

Ryan, nice video. I also saw a knife sharpening series done by "Flannel Guy DIY" using stones and a strop block. Probably not suitable for dockside or on a boat but those knives got razor sharp.

[@SlimeDonkeyTV]

Great video brother! Tight lines! I want to make a trip to AU so bad!

[@specfever2]

40 degrees? I think he meant the angle of the edge, not the angle at which the blade is held to the stone - which would be half of that.

[@jacobashmore9062]

Just when I thought I knew all I needed to keep my filet knives good and sharp, he says about a year in a knife will develop those shoulders that keep from holding an edge. Funny enough that's how old mine are and they're starting to struggle with edge retention, now I know to take them to the coarse stone and knock them back a bit.

[@glenrideout2451]

Awesome info

[@-WondersofCreation]

Brilliant well done Ryan. Beautiful country around that area.

[@RyanMoodyFishing]

Sure is Jarrod. He has the best view from any butcher Im sure.

[@philtheknifeslijpdienst4123]

interesting mate. good stuff

[@pauldelgados4517]

Awesome tutorial filet sharpening vid. What is the name brand and grit of water/oil stone you are using in this video.

[@RyanMoodyFishing]

We filmed this a few years ago so I can’t remember mate sorry.

[@reddysoft]

What grit stones do you use when sharpening a filet knife?

[@RyanMoodyFishing]

Pat Reddy just standard ones You get from the tackle shop. Not sure of the brand to be honest.

[@Soviless99]

one day ill learn to handle my meat like that guy... I need to stop manhandling my meat and attempt a gentler approach to the meat

[@elysian95]

You need to get the burr of the blade before you start steeling it like that. Gently running the knife once along and into the edge of a plastic cutting board will do it.

[@BBBYpsi]

Doing the steel at the end does not help it. using a leather strop would (there is a reason a barber uses them to shave people. Plus this guy obviously knows how to keep the right angle. Regular people who fillet fish would just dull the knife because not being able to keep the proper angle edge.

[@shaneallchorn2733]

"Callan knows how to handle is meat everyone knows that" 🤣🤣 . . I bet he does....

[@massiveantnz]

No skin on your sausage Ryan

[@andrewmiller37]

You sharpen the knife ok why didn't u fillet a fish and show how effective the sharpening methods u showed. Would have nice.

[@RyanMoodyFishing]

Because we have already demonstrated that in several other videos.

[@RyanMoodyFishing]

kzbin.info/www/bejne/jWGVpqyvfZx-ncU

[@RyanMoodyFishing]

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[@RyanMoodyFishing]

facebook.com/watch/?v=232925358188401

[@alimitchell5346]

Wouldn't let him near my knives!!... I am a chef of 40+ years...and I still have sharp ones I started with in daily use... Mirror edges, thanks to grading them from 4000 stone through to 16000...he never mentioned burr ...or how to remove...there are better demos available if you want a knife properly sharp...maybe try some Japanese methods..I use them on my Gustav's...these are patiently sharpened for 8-24 hours to achieve a super edge...by hand... And don't buy shit steel knives...they will lose the edge the first bone they hit...buy a good knife...it will last a lifetime if looked after....my fillet knife is a sebatier rosewood.. flexible and scalpel sharp...it's 40 years old....and still razor sharp.... One knife I do have is a six inch nail that was forged down and flattened and sharpened..called a spike by UK fishermen..wooden clothes peg fashioned to a handle with areldite and string...beast of a thing!... probably not great for Barra(that I haven't caught yet!)..next time in Darwin though!...but great for one slice and off with a fillet for smaller fish... ...and try not to let your knife touch the boards....it kills the edge... Use a different knife to chop bait...just a scraggy one...keep the filleter on a velvet cushion!...

[@RyanMoodyFishing]

ali mitchell Thanks for the info but I’m not sure many of our watchers wanna spend 24 hours sharpening a knife. We’re all too busy having fun catching fish.