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I bought one and it works great. And best of all it is easy to learn ( maybe a minute or so to master the technique ) and very quick to use. It has sharpened all of my old filet knives and kitchen knives sharper than they were when they were new. I have yet to try it on a serrated edge ( it states you can sharpen them ) though. Check out the reviews there on Cabelas page, lots of satisfied customers.
Growing up in my Dad's butcher shop, I learned the ways of stone and steel.. With them and a bit of practice, you can put on a great edge..Which is true of many of the above mentioned gadgets.. Later in life, I became friends with couple of custom knife makers.. Using paper wheels on a bench grinder/buffer, they showed me a whole other level of sharp.
Stone is the best and fastest way. No offense but how do you guys with the electric things do it? I couldn't stand having to walk inside every other fish to sharpen my knife. A good stone and a good steel is what you need.
A 100 dollar fillet knife is worthless unless you know how to sharpen it properly.
I use a diamond coated stone from Henkle or wustoff, cant remember which one but if you arent familiar with using a stone...Lansky crock sticks work great!
Stone is the best and fastest way. No offense but how do you guys with the electric things do it? I couldn't stand having to walk inside every other fish to sharpen my knife. A good stone and a good steel is what you need.
A 100 dollar fillet knife is worthless unless you know how to sharpen it properly.
The extension cord is this really cool new invention. It let's you plug in stuff even when you are outside.
I have a belt grinder, the lenco, spyderco, and a half dozen japanese stones. I still use the stones on the Shuns, but use the chefs choice 130 for filet knives:
Only takes about three tuna to chip up the soft metal on a filet knife. Good luck quickly re-profiling your knife with a stone and steel. We routinely filet 20+ tuna after a good trip.
You need a belt grinder a stone and steel to accomplish this quickly. If you don't have a belt grinder, the above knife sharpener works really well.
I can get the filet knives sharper by using the stones, but it takes a lot longer. Anyone who says they can sharpen a knife quicker using stones than a machine is either lying or has never used a good electric knife sharpener.
If its really good steel, I'll sharpen by hand. Most knives under $200 don't have what I consider really good steel. The only filet knives that utilize superior steel that I've used are the Japanese specialty filet knives. If I used these guy's knives, the knife would never touch the electric sharpener:
The big samurai looking knife in the below video goes for over $400 for a cheap one:
Bottom line is almost everyone I've seen uses cheap filet knives (forschner, wustof, etc.). This sharpener works great on the cheap knives and gets them plenty sharp for filets. Yes, it will shave the hair from your arm after sharpening.
WTF Ten minutes to do half a fish. Looks good for the round eyes to video; but come on time is money. I cut the fins and start the process with a Butterfish knife (flat serrated edge with offset handle) and finish with 12-14 filet knife. On some of the bigger fish (the ones you have to straddle) I could use one of those long blades.
The extension cord is this really cool new invention. It let's you plug in stuff even when you are outside.
I have a belt grinder, the lenco, spyderco, and a half dozen japanese stones. I still use the stones on the Shuns, but use the chefs choice 130 for filet knives:
Only takes about three tuna to chip up the soft metal on a filet knife. Good luck quickly re-profiling your knife with a stone and steel. We routinely filet 20+ tuna after a good trip.
You need a belt grinder a stone and steel to accomplish this quickly. If you don't have a belt grinder, the above knife sharpener works really well.
I can get the filet knives sharper by using the stones, but it takes a lot longer. Anyone who says they can sharpen a knife quicker using stones than a machine is either lying or has never used a good electric knife sharpener.
If its really good steel, I'll sharpen by hand. Most knives under $200 don't have what I consider really good steel. The only filet knives that utilize superior steel that I've used are the Japanese specialty filet knives. If I used these guy's knives, the knife would never touch the electric sharpener:
The big samurai looking knife in the below video goes for over $400 for a cheap one:
Bottom line is almost everyone I've seen uses cheap filet knives (forschner, wustof, etc.). This sharpener works great on the cheap knives and gets them plenty sharp for filets. Yes, it will shave the hair from your arm after sharpening.
Right on couldn't say it better. Have used stones and do my own when warrented; however sometimes you need a GOOD quick alternative, thats what I am looking for.
__________________
Capt. Ken Lahr
Reel Draggin' Tackle
I bought one and it works great. And best of all it is easy to learn ( maybe a minute or so to master the technique ) and very quick to use. It has sharpened all of my old filet knives and kitchen knives sharper than they were when they were new. I have yet to try it on a serrated edge ( it states you can sharpen them ) though. Check out the reviews there on Cabelas page, lots of satisfied customers.
I Appreciate the feedback.
__________________
Capt. Ken Lahr
Reel Draggin' Tackle
Best knife sharpener?
