Stainless Steel Blades

Can stainless steel fileting blades really be re-sharpened like they were new? I seem to have a problem doing this. Perhaps I am using the wrong stones for this. Any suggestions welcomed.

Bud

[rabbit]

Electric sharpener seems to work best for me. I know it damages the blade eventually.
When I use the electric I am sliding it very lighthly through the stones to get a fine edge...
After a couple years the blades still seem to be OK...
For fileting I use electric knie...Only way to go with a little practice... Very fast proccess. You can knock out a bucket of fish in no time and it's actually fun................Paul

After a season you can replac the blades for about $8-10...

We have a number of Rapala knives that we use for trimming filets and also for deboning deer. The only way I've found to sharpen these knives is by using an Accusharp handheld sharpener. A couple of swipes with one of these keeps the knife razor sharp. They do take a lot of steel off the blade but who cares, the knives aren't that expensive. I have a Gatco sharpener and it takes a lot of work to get a good edge on a stainless steel blade. And then they get dull quickly. Get yourself an Accusharp and keep it with your knives.

[Burr]

Try a sharpening device that has the stones preset to the correct angle. Usually the trick it sharpening at the correct angle.

thanks guys this helps alot.

[REW]

Bud,
Do yourself a favor and pick up a 30 inch by 1 inch belt sander.
Pick up an assortment of belts starting with 80 grit - on up to 400 or 600 grit paper.

To sharpen a knife, all that is required is a light touch and a couple of passess across each side of the blade.

If a knife is in bad shape, I will start with 180 grit belt to reshape or clean up a bad edge.

Then, I will go down to 220, 300 and 400 belt.
If the knife is essentially in good shape and just needs a touch up the 300 or 400 grit with a couple of light passess will take care of it.

Yes, you can go with hand sharpners and after a while you can get pretty good and spend 15 minutes to an hour to put a sharp edge on a knife.

However, with the belt sander, use a :LIGHT" touch, and typically a couple of passess on each side will put the edge that you need on the knife.

Many times when sharpening a fillet knife, I will take a couple passess on each side of the knife, but leave the very slight curl or saw tooth edge on the knife. No, this edge won't cut the hair off your arm, but often, this edge really does a better job of filleting the fish. It seems that this microscopic sawtooth edge does a better job of cleaning fish - compared to the razor sharp edge of a scalpel.

If you do want this razor edge, a couple light strokes with a steel or fine ceramic stick, will take off the burr and give the knife this razor edge.

For example:
http://www.harborfreight.com/cpi/cta...temnumber=2485

or:

http://www.cpowoodworking.com/sanders/sa180.html

Take cae
REW

p.s.
If you go out on the internet and check for knife making, you will see that all of the folks who make knives, and sharpen knives use some sort of belt sander. It is a great way to make, shape, sharpen and keep a knife sharp.

Remember, if a knife is in good shape, go with a very very very light touch with very fine grit paper. A couple of passess on each side and you will be good to go.

[lwfloors]

I have and use a diamond steel for all of my knives. It works great with a good blade that is not destroyed. If the blade is in bad shape, I start with the electric sharpener then finish with the diamond steel.

[Reelmn]

REW,
I have the Harbor Freight sander you mention, but can't locate the various grit belts. Who is your source?????????

REW, you da man. But I have to both agree and disagree with you on this one. I agree there is no better way to put an edge on a knife than what you recommend. However, with these inexpensive filet knives with stainless blades the real problem is that they dull out quickly. The sharper(finer edge) they are, the quicker they get dull - especially if you have to cut through bones. Anyway, it's a little hard to tote a belt sander around. So, I think the answer with these knives is an Accusharp-type sharpener or an electric sharpener(if electric is available). We hit these knives frequently while cleaning fish/deer to keep them sharp. Now, that said, I wouldn't touch one of my "good" knives with these sharpeners - I'd use your method or a good stone system like a Gatco or a Lansky.