need some help here

[kygorski]

How do you sharpen a rapala fillet knife? Lost the edge, those vee sharpeners dont work anymore. Got a whetstone, but never did have any luck using it. Watched my grandpa sharpen a knife so sharp he could cut smoke rings with it.

[Col Forbin]

I used to use a wet stone all the time, but only for hunting and pocket knives - the key is to slice as thin as you can on it.

It may be the knife as well. I am not knocking the rapala filet knife - they are fine, I have a couple. However, they are not made with a high quality steel, and do not hold a sharp edge as a harder, higher quality stainless - it may be easier to buy a new one every couple of years if you use them that often.

[mhall]

Steel sharpening rod, I can make one cut you three feet away.

[Tyme2fish]

Buy a new one.

[Tim_T]

I use a sharpening stone on all my knives and because I hunt with a longbow and wooden arrows, I have gotten pretty good at putting an edge on my broadheads and just about anything else. That being said, I have yet to get good at putting an edge on any type of filet knife, so I just keep buying a new one every few years.

[Tom523]

The lansky knife sharpeners work for me.

[kygorski]

tried the stone again today, am going to buy another knife,the set my daughter bought me, has a sharpening rod,and the knife still has a keen edge.But thanks for the imput!

[Tyme2fish]

I really was not trying to be a wise guy in my reply. I've got stones,hones,bones,v-sharpeners, and steels, but I can't sharpen any knife worth a hoot.

A new Rapala filet knife is well worth the "sharpness" .

[BigPoppy]

I would try using a diamond stone they are not very expesive and come in different grades of grit, for a really dull knife use a steel rod you do not need to be a pro for a beginner I would rest the tip of the steel on a towel resting on a counter then make a long slicing motion like peeling a carrot I do one edge at a time the first slice cutting away from me 5 times in a row and then back at me for 5 times I repat this going down to 4 then 3 and so on making sure boths sides have been treated the same number of strokes. Most folks think the steel is to sharpen the blade, but what really does is true up the nicks and gouges so the stand up straight . then with your stone you hone the edge, but this time one stroke in one direction after using a coarse stone , next drop down to a finer grit remember you are slicing at the stone maintian you same angle and with a little practice you can do it. never use an electric sharpened as it will heat the blade edge and make the metal lose it's temper and as far as a rapala I have one that I got 30 years ago it will still shave the hair on your arm. Good luck