Sharpening a fillet knife

[6poundtest]

For those of you still using a manual fillet knife, how fine an edge are you putting on it by whatever method you use? I use an Edge Pro system with stones up to 600 grit and I just don't think I'm getting things as sharp as I feel they should be. I've been very satisfied with the 600 for all the kitchen knives for daily use. Do you go to 1000 grit or 1500 grit or finer polishing tapes or stones? I know they (Edge-Pro) have the finer stuff. I do hone it a stroke or 2 on the ceramic hone that came with my kit after the 600 grit. Are you stropping after sharpening on some sort of leather strop?

I've been happy with the 600 grit for the most part but have begun to think that I would get better results with a finer edge. I bought a new Dexter knife and it felt very sharp but I found it wasn't performing well with this last batch of fish I cleaned on Sunday. It cut some beef nicely but it seems for fish it wants a finer edge.

[SuperDave336]

What about a slightly different angle to make it slice a little easier?

[cattoon]

I frequently steel my knives and strop on leather, when I actually sharpen I use a worksharp with 20 degree insert and red belt till a burr forms then purple and then steel and strop.

[6poundtest]

A quick look at the worksharp abrasive page lists the purple at 6,000 grit....that's a much finer finish that what I might have been expecting to hear. Thanks for that info.

Currently, I'm sharpening at 18 degrees for nearly everything.

[shadboy]

I use the worksharp (ken onion edition), too. It gets blades scary sharp real quick. The instructions say to use a medium speed, which is great until the final polish. Run it at the slowest possible speed for final polishing. You'll be impressed.

[Jamesdean]

All I've ever used is a sharpening steel. I can shave with the knife when finished. Dad used an oil stone then an Arkansas stone. Too sharp and the wife wont touch 'em as she tends to need band-aids after...

[cattoon]

I warn anyone who touches a knife here to be careful. It’s not uncommon for someone to utter profanity and ask for a bandaid, the bandaids stay in the kitchen.

[Ketchn]

daddy ,pappy and grandpa taught me about knives , the only dangerous one is a dull one .
grandpa was a doctor and sharpened his scalpels by hand and dad could literally carve a ball in a cage out of wood .
heck my other grandpa / pappy made knives by hand out of ball bearing steel .
all sharpened knives in a similar fashion to some degree
the fascinating version was grandpa and his little tiny tight circles on the fine side of a grey stone .
pappy and dad were both drag it one way fellas .
i still only use grey stones and have about 6 of them laying around in various locations .
the part thats interesting here is i dont sharpen mine like any of them did .
i drag them backwards only one or 2 strokes VERY lightly across the stone .
my 2 cents and YES my knives are sharp ,we dont ruin no tomatoes at my house

[trypman1]

Super sharp for me, a oil stone and a steel. Always sharpen your knife after each use.

[mozingo1952]

I use the old school , Rapala with the wood handle. the knife I am using is at least 30 years old and
the Apollo stone crock sticks I sharpen with are at least 40 years old. 10 to 15 passes and it will shave.
If I am cleaning a two man limit , I will stop in the middle and touch up the blades with the crock sticks.
I have tried several other fillet knives , but for the money , the wood handle rapala is tops in my book.
MO