Message #479653

[Reuben]

another thing about sharpening a knife by hand is some make the mistake of changing the angle...a fillet knife has a 17 degree angle and that is giving the sharpest edge but that angle does not hold the edge very long and does not have any back bone...25-27 degree angle is an all around angle that has strength and holds a good edge quite a bit longer...one thing about the fixed sharpeners is that they are consistent about holding the same angle...