Fillet Knife Sharpening Angle

Fillet knives are most difficult to sharpen and to get the consistent edge. Keeping your knife sharp is important when cutting meat and even more important to sharpen your kitchen knife safely.
Read the whole article carefully to make perfect your skills and the lesson for fillet knife sharpening angle and make your fillet knife sharper.

Tips For Selecting The Right Angle To Sharpen Your Knives

The first step in sharpening your knife is selecting the right angle. It is also one of the easiest tasks in sharpening knives if you know the basics.
A 20-degree bevel is a well starting point to make it easy. It is enough to work well for most knives.
You can meet the specific needs of your knife, if you are concerned about getting more performance by doing fine tune the bevel angle.
Consider 2 major factors (sharpness and durability) when deciding the bevel angle. It will become sharper as the lower angle is. But it doesn’t provide durability and more prone to chipping.
We recommend you to select a larger angle for a durable edge.

Tips for keeping your fillet knife sharp

Make your work better, easy, and safe with a sharp knife. Here are 5 basic tips for keeping your fillet knife sharp.

  • The burr
    Until you find a burr- a wire edge that forms on the side of the blade opposite you are sharpening. You’re not done sharpening that side of the edge, you may find the burr.
    We used to pull our fingertips away from the edge to feel the burr.
  • The edge bevel
    General fruit cutting knives have a 20-degree edge bevel. An edge bevel of 12-15 degrees per side for filleting provides a clean, easy cut, and reasonable resistance to dulling.A 15-degree bevel can serve you fine if you don’t cut bones with your fillet knife.
  • The edge bevel
    General fruit cutting knives have a 20-degree edge bevel. An edge bevel of 12-15 degrees per side for filleting provides a clean, easy cut, and reasonable resistance to dulling.A 15-degree bevel can serve you fine if you don’t cut bones with your fillet knife.
  • Set the bevel
    Get the highest above the stone needed to achieve a 12-degree bevel by dividing the width of the blade at the heel by 5.If you don’t like math, stack two quarters, 0.07 inch both to get the angle.
  • Push or pull
    It’s not a big deal. We recommend you to lad with the edge. Pulling the edge is toward you and pushing the edge is away from you.
  • Sharpen it
    Draw the blade across the stone and sweep it from heel to top. If you find a full length burr, try same thing to the other side.

Tips to eliminate common mistakes when sharpening a fillet knife

  • Remove the guide clip
    The sharpening angle guide clips are used for sharpening most knives. It’s done little easier by providing you a larger surface to rest the back of the knife.
    But in the case of low angle sharpening or narrow knives, the guide clip may interfere with the sharpening stone. It also prevent from contacting the edge.
    So, we recommend you to keep your eyes on the guide clip to make sure to remove it when you get any surface.
  • Set your fillet knife sharpening angle around 18 to 21 degrees
    It usually cancels 1 or 2 degrees out when you lay a fillet knife across the blade table. The lower your knife angle, the longer it will take to sharpen.
    So, if you set the angle at 25 degrees, then you are maybe sharpening at 23 or 24 degrees. It will take more time and will provide you fragile edges.
  • Sharpen the section of the blade that is supported by the blade table
    When you will sharpen a flexible blade you might want to keep your stone operating directly above the blade table.
    This provides a more consistent angle and it is also going to keep the blade flexing when you’re sharpening.
  • Slow down
    Make it easier to hold the knife steady on the fillet knife sharpener by slowing it down. It will allow the stone to cut better and to stay cleaner.
    Remember one thing; if you are unable to feel the stone cutting, you’re probably going fast. So, make sure that you are feeling the stone cutting.
  • Polish the edge
    It has been tested several times and found no doubt it is when you are filleting a fish, polished edge on a sharp fillet knife performs better.

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