chickenhawk Posted February 27, 2009 Report Posted February 27, 2009 Well i got about 15 perch here to clean but my knife is way too dull.....i've never sharpened one like this before....how do i do it? Hawk
BITEME Posted February 27, 2009 Report Posted February 27, 2009 Buy a lansky sharpening system with the diamond hones
Evan Gallimore Posted February 27, 2009 Report Posted February 27, 2009 I've seen you clean fish, you can't blame that on the knife, lol if it'a cheap knife your better just to get a new one, the metal of the cheaper knives it to soft and dosn't hold a good edge for long unless you sharpen it after every fish or 2 and dont forget Your still a rube.. j/k Gallimore
chickenhawk Posted February 27, 2009 Author Report Posted February 27, 2009 the only thing i got looks liek the second one from the bottom....
carp-starter Posted February 27, 2009 Report Posted February 27, 2009 You sound like you are in a rush. Two quick ways to do it. From Rapala, you can buy one of these - found in fishing stores - maybe even CTC. You should have one of these in your kitchen - a steel to sharpen your kitchen knives. carp-starter
chickenhawk Posted February 27, 2009 Author Report Posted February 27, 2009 lmao gallimore....you never seen me clean no fish.....i had to clean fish everyday this summer....had to get better at it at some point....never had any of the guests complain about bones so i think im alright....and yeah your right i am a rube at steelie fishin....take ya out pikin and bassin sometime gallimore....lol thx for the advice and good to hear from ya... Hawk
carp-starter Posted February 27, 2009 Report Posted February 27, 2009 What you have there are called 'steel'. Chicken, any steel will work. It does not matter what it looks like. carp-starter the only thing i got looks liek the second one from the bottom....
chickenhawk Posted February 27, 2009 Author Report Posted February 27, 2009 yes but how am i supposed to use it....is there a certain way to run the blade against the steel?
Roy Posted February 27, 2009 Report Posted February 27, 2009 A steel will NOT sharpen your blade. A steel is used mainly to keep an edge straight.
chickenhawk Posted February 27, 2009 Author Report Posted February 27, 2009 lol i should just go buy a new knife.....this one sucks anyway....made by storm...i think it was like 10 bucks at the lodge
douG Posted February 27, 2009 Report Posted February 27, 2009 (edited) http://culinaryarts.about.com/od/culinarytools/ht/honing.htm What Roy said. Using the steel is the second stage in sharpening a knife - it straightens and aligns the edge. If the knife is dull, then you need to shape the edge by removing a small amount of the blade by using a sharpening stone, crock sticks or similar. The trick to using any of these sharpening tools is the ability to maintain a constant angle between the blade and the stone, or blade and steel. If you don't do this, your knife edge just gets rounder and duller the more you 'sharpen it'. Edited February 27, 2009 by douG
johnnyb Posted February 27, 2009 Report Posted February 27, 2009 Yeah..sounds like you should buy a new one...if you find the Rapala ones that come with the sharpener...they also include instructions so you don't have to give up on sharpening and buy another knife
GBW Posted February 27, 2009 Report Posted February 27, 2009 (edited) Here ya go. I use steel all the time and works very well for me... http://www.videojug.com/film/sharpening-a-knife-with-a-steel Edited February 27, 2009 by GBW
richyb Posted February 28, 2009 Report Posted February 28, 2009 what kind of fishing guide cant use a steel to shapen a knife ? JUST KIDDING. I use one every day.
misfish Posted February 28, 2009 Report Posted February 28, 2009 A nice fine stone and oil will do the job for ya. Swish,slash,swish,slash. Im thinking a vid is in order for this. I,ll get back to this thread later,,,,,,,,,,,,,,,,,Saturday afternoon.
irishfield Posted February 28, 2009 Report Posted February 28, 2009 Here ya go. I use steel all the time and works very well for me... http://www.videojug.com/film/sharpening-a-knife-with-a-steel One day doing it that way he's gonna cut his tallywacker off. Absolutely nuts steeling towards one's self ! Generally all I ever use to keep the knifes sharp in the house and cottage. Still have the one out of my fathers butcher shop...as well as the meat block.
Burtess Posted February 28, 2009 Report Posted February 28, 2009 One day doing it that way he's gonna cut his tallywacker off. Absolutely nuts steeling towards one's self ! But thats the proper method..... you shouldn't cut anything off unless you're retarded lol..... For touching up an edge a steel is fine... for sharpening I use a Spyderco Sharpmaker... absolutely fantastic for putting a sticky sharp edge on pretty much anything.... Burt
irishfield Posted February 28, 2009 Report Posted February 28, 2009 I watched my father.. and myself for that matter.. cut thru enough fingers on the meat saw... no need to do it cleaning the edge up on a knife with a steel. Was always taught to steel away from yourself...like any knife use and I'll continue that way.
tschirk Posted February 28, 2009 Report Posted February 28, 2009 in a fix use the rough bottom ring of a porcelain coffee mug. draw the edge of the blade forward & lightly across a section of the ring. 10 times on each side of the blade. Carefully hold knife at same angle for each pass.
Greencoachdog Posted February 28, 2009 Report Posted February 28, 2009 A dull fillet knife is a sure sign of a sloppy/poor fisherman!!! Your fillet knife should be maintained before, during, and after each fish cleaning/filleting!!!
Sinker Posted February 28, 2009 Report Posted February 28, 2009 A dull fillet knife is a sure sign of a sloppy/poor fisherman!!! Your fillet knife should be maintained before, during, and after each fish cleaning/filleting!!! Well said GCD!! My knives are all VERY sharp, and they stay that way. Knives for fish, ONLY cut fish. Knives for meat ONLY cut meat. A sharp knife is safer than a dull knife. I use an oil stone to sharpen, with 2 different grits, one on each side. If you maintain them, you should only have to use the stone a couple times per season. A steel is all I use the most. Sometimes in a pinch, a sink will work. A strap of leather also keeps a nice edge. There is a definite knack to sharpening, you don 't want to be in a rush. I agree with the statement mentioned about a guide with a dull knife.......whats up with that?? If you were my guide, I'd show you a few things. A dull knife is about as useful as a dead battery........a guide thats cleaning my fish with a dull knife wouldn't touch my fish!! Sinker
richyb Posted February 28, 2009 Report Posted February 28, 2009 another quick way to keep an edge if you dont have a stone or steel is the top of your vehicles window. Roll it down and use the top edge.
Greencoachdog Posted February 28, 2009 Report Posted February 28, 2009 (edited) I agree with the statement mentioned about a guide with a dull knife.......whats up with that?? If you were my guide, I'd show you a few things. A dull knife is about as useful as a dead battery........a guide thats cleaning my fish with a dull knife wouldn't touch my fish!! Sinker If my guide had a dull fillet knife... I'd be wondering where the real fish were?... and why I got stuck with a sub-par novice when I'm paying guide prices!!!??? His tip would be the size of a Paramecium! Edited February 28, 2009 by GCD
douG Posted February 28, 2009 Report Posted February 28, 2009 I think that is a great idea, richyb. The ground, rounded and true edge should work really well. I think like most things, someday, I hope to get good at it.
bigugli Posted February 28, 2009 Report Posted February 28, 2009 A steel, or carbides, are great tools for keeping your edges trued and sharp. Over time a blade does flatten out and lose the bevel. At that point you need to resort to a stone to bring back the bevel and a good edge. Not too difficult on a Rapala blade. A bit more work on blades with a higher RC count like a Mora filet knife or a cutter's sloyd knife.
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