Knife Sharpening Tutorial

An electric sharpener, like the Ken Onion edition Work Sharp grinder, is a lifesaver for those of us who are lousy with a wet stone. Check out how to profile a blade and keep a good edge while you're using it.

[@ahndeux]

The Work Sharp is a great for cheaper fillet knives. I have the original model and the Ken Onion model. I actually like the original model better because the angle tool is not spring loaded and maintains the proper angle correctly. For more expensive kitchen knives I use whetstones. Once you get a hang of it, they are the way to go. You definitely need to practice and maintain the angle properly on a whetstone. Its easy to keep a cheaper whetstone on a boat. I think most deckhands on cattle boats use whetstones to sharpen their knives. Definitely good info from Erik.

[@doughaner2709]

Hey dude. Check out the SpyderCo Sharpmaker. Easy to pack on any boat You can sharpen hooks. No power, 15 and 20 degrees. Just a suggestion. Also, better steel will keep an edge longer for you.

[@ryanploeger203]

Great stuff Erik! Another great tutorial on common stuff around fishing that most of us can benefit from and are usually doing wrong because we didn't know any better. Thanks for posting on this platform.

[@danielkondrath8217]

The best thing to do to maintain the blade is to use a steel. You really shouldn't have to keep sharpening a knife if you use a steel consistently. Under a microscope, the edge of a blade has very small teeth that get bent different ways and makes the knife 'dull.' Using the steel pushes these teeth straight and in line again making the edge sharp once again. This doesn't remove any 'meat' from the knife and extends the life tremendously.