From dull to deadly: Mastering fillet knife sharpening

A fillet knife is an entity unto itself when it comes to cutting blades. That’s because the blade itself is thin so the angle of bevel on that blade is a very tight angle, anywhere from 14 to 18 degrees.
The blade on a fillet knife is generally flexible, which helps carve out every tasty morsel of fish, but that trait also creates a challenge when sharpening. Because the blade often intersects with bone and scales, coupled with a sharp bevel, we must sharpen it often during a busy fishing season to keep it operating at peak efficiency.