I have a couple knives that I use to clean things with and to cut up other chunkc of meat. One is about a 6 inch blade thats about 1 3/4 to 2 inches this at the point nearest the handle and drop points to the tip. It doesnt have a brand on it but it holds an edge long enough to clean a couple rabbits or chickens. I have other good skinning and cleaning knives but I rarely use them unless I am away from home.
To sharpen it what I did was use a whetstone to get the angels the same as those red sharpeners that come with the filet knives made by Rapala. I usually sharpen mine to about 60 degrees if I recall the angle correctly but I dont know what the rapala is. I just pull it through a few times until I can tell where the rapala sharpener is touching it then use the coarse whetstone to bring it into the same shape. After it fits the rapala knife sharpener I just use it til it starts to get dull or in between birds or rabbits. It seems to shapren bettter for me when its dry but it doesnt matter. Its easy to touch up but I imagine that if you ever rake your finger while sharping it you will never do it again. I saw a deckhand in SoCal do it on a fishing boat and I asked him about it. I always thought those sharpeners were junk but I never used one. I never pull out my whetstone or diamond sharpener fo the filet knives or cleaning knives anymore. It works for me and on most knives that will fit in tehre that are not serated. My meat cleavers wont get through the opening or Id try it on them too.
To sharpen it what I did was use a whetstone to get the angels the same as those red sharpeners that come with the filet knives made by Rapala. I usually sharpen mine to about 60 degrees if I recall the angle correctly but I dont know what the rapala is. I just pull it through a few times until I can tell where the rapala sharpener is touching it then use the coarse whetstone to bring it into the same shape. After it fits the rapala knife sharpener I just use it til it starts to get dull or in between birds or rabbits. It seems to shapren bettter for me when its dry but it doesnt matter. Its easy to touch up but I imagine that if you ever rake your finger while sharping it you will never do it again. I saw a deckhand in SoCal do it on a fishing boat and I asked him about it. I always thought those sharpeners were junk but I never used one. I never pull out my whetstone or diamond sharpener fo the filet knives or cleaning knives anymore. It works for me and on most knives that will fit in tehre that are not serated. My meat cleavers wont get through the opening or Id try it on them too.
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