Cardboard is hard on the edge, not the best way to test the blade ;)

@@mikecollins8241 thanks for the feedback.

Thank you so much for sharing your feedback brother! Stoked to hear this video helped 🙏

Thank you for the feedback brotha!

Should never take an hour. With the right (ie HARD) stone, even a 65HRC should be able to be sharpened in a few passes. But some of those new steels are crazy hard lol. Many of my Japanese stones won't cut it (pardon the pun lol).

100%

Heck yeah! Thank you so much for watching our videos brother. You’re going to love free hand sharpening your own knives

Thank you for the kind constructive feedback brother, I appreciate it 🙏

They aren't necessarily the best but they're highly sanitary and durable. The composite material they use for the handle doesn't harbor bacteria like wood. The Dextreme is a brilliant design with that serrated top.

Thank you for watching brotha! 🙏

Leather strops are amazing.

Thank you for watching! 🙏

Thank you! 🙏

My problem with that is it takes your awareness off “feeling” and you’re focusing on the sharpie mark. Or any other trick. My whole hope is this video helps people get the feel for it and muscle memory. 🙏

@@reedthefishmonger I agree with you. This is just a way to get a feel for the right angle, and not a crutch to constantly rely on. Btw I love Dexter knives, they’re a fantastic value. I personally use Victorinox, I use my semi flex for boning out deer carcasses and they work great.

Thank you for watching brotha!

Dexter makes an 8” breaking style knife. I replaced all my Victorinox knives with Dexter. Might me a softer steel but they stay sharper for me. My elbow wishes I started using Dexter on beef when I started cutting meat

They make a few different blade materials. My personal favorite is the wood handled 9 inch fillet knife which is a high carbon steel but not stainless like other knives they sell. It holds a great edge even for cutting some fish that are really tough on it. The flip side is that it will rust like crazy if you dont use it or take care of it regularly. Unless I'm working and cutting numerous fish every day I actually keep it in a wood block I made that I treated with mineral oil so it basically keeps it coated and doesn't rust. For bigger fish I use the scimitar blade which is stainless and while it stays sharp fairly well, its got nothing for edge retention compared to the wood handle.

Yes they are, I got caught up in the Japanese KZfaq stuff with knives.All I use now is Dexter and Victorinox.Both outstanding knives.

@kyzor-sosay6087 I have a couple old ones that were left in a home I bought in an estate sale that are crazy sharp of which I think one is Victorianox but that 9 inch wood handled fillet knife is my workhorse for when I'm cutting a lot of inshore fish. I may tune it up with a stone now and then but when there's a line of people waiting for me to get their catch cut, it gets a couple passes from the accusharp tool. May not be what it could be, but it is definitely good enough to keep a nice edge- particularly with fish like stripers that are really tough on it. Can judge how the season has been based on how long it takes for 9 to become 7.5 inches. If it's good, I would need a new one by fall. Anymore between the fishing and the regs I could get 2 seasons easy.

If you got this down you’d get it just as sharp with less effort 🤙

@@reedthefishmonger yep buddy I hear what you’re saying. After trying to sharpen knives a lot longer than you’ve been alive I realized this is just one of those things I’m not good at. Main reason I just don’t do it enough. So I stick with what works for me and am very happy with the results.

Thank you for watching brotha!

You want to keep it dry when not in use 🤙

@@reedthefishmonger Thank you for the quick reply. Which knife are you using in the video? The 8 inch narrow flexible?

@@reedthefishmonger Thank you!

With a fillet knife, you start with the tip because 1)The tip is the most frequently used part of the blade. 2)It doesn't have a heel that extends past the handle like a French Knife or cleaver. It's possible to sharpen a fillet knife from the back but the most important thing is keeping your angle and maintaining a smooth continuous motion.

@@jeredalmeida1880well said

Sharpened. I have a few that are very very skinny after years of sharpening😂.

From sharpening. This is my oldest knife. Probably should’ve used a newer one for demonstrating

This will take seconds too but definitely a bit more learning curve.

Australia?

@@philgawthrop2518 Canada, the species is called winter flounder because they like cold water, as opposed to Summer flounder that prefers warmer water. Sadly we don't get summer flounder up here.

Go slow, take your time, and use a thin knife. I have one of these dexters thats been sharpened so many times like 2/3 of the blade width is gone. I use it for winter flounder, porgy, cunner and other smaller fish. Make i diagonal cut behind the gils towards the head and then go in by the tail, straight along the ribbons up to your cut. A flexible knife helps hug the bones. Cut to the spine, then lifting the filet as you go, cut over the spine and repeat on the other side. Same as fluke

The biggest issue I've seen with flounder is people doing that vertical cut along the spine. Even I was taught that way when I was young but spend some time cutting on a head boat with 50 fares and about 4 fish each on average and that doesnt fly. One cut at the head, one at the tail and then feed the point up from the tail along the spine. Then you just hold flat along the ribs and work with a kind of fan shaped motion until you come out the side. Do the same the other way and once thats done you can lift as you slide the knife lighty up the spine and separate the 2 fillets in one piece. Flip fish and repeat. Theres also an argument to doing the white side first as this will keep the fish laying more flat on the table, when you take the brown side first there's a bigger difference between the head and the now absent body thickness that makes the head want to angle up slightly. I do something similar with tuna where I only cut the first side until the loins are just about to separate. Then I'll loin out the other side so as little cutting as possible is left once I've removed a side and changed the shape of the fish greatly.

@@alexkitner5356 I appreciate the thoughtful reply, I really do, however, I want to see Reed do it, we all do. I just butchered 17 winters and only messed up 3. 2 piece filets. Our fish are too small to do a 4 piece.

Only thing worse than a serial killer is one that knows how to fillet 😬

Or better yet a cloth towel

Depends on the species I’m cutting. My edges will last through hundreds of pounds of snapper

I always push the blade, never pull. That's just how I learned 50 years ago.

Thank you for sharing your feedback brotha! The hope of this video is to help fellow knife sharpeners to step out of over thinking and step into getting the feel for it 🤙

what do you mean by ignoring the bends in the blade?

What on earth do you need that many knives for, in a lot of countries it would be illegal to have that many.

Tony Camplin 8607 T, there is no way you would ever understand why I have so many knives, but I’ll leave you with this, I know collectors that have over 1000 knives, I have a personal friend that has over 550 knives, a lot of my blades are collectibles which goes into a separate category, obviously you can’t understand that you can’t really skin a deer with a filet knife, or butcher beef with a skinning knife. Follow mw sunshine?

@@erroldavis2983 Thanks for replying, no I don't understand but each to his own. Here in the UK that would be illegal.

I didn't know Commercial Fishman uesd 600$ knives 🤔

Dexter silly

Maybe true, but hard to believe. There must be a lot of deep-pocket commercial fisherman out there. In my opinion, kinda like using a high-end katana to slice salami. But what do I know? 😏

That's not how you spell dexter

Dexter indeed. All you need.

If you don’t hear that noise and you continue at a consistent angle long enough you’ll reshape the edge. And if it’s an angle that they’re able to reproduce then they’ll get the blade back faster each time 🤙

😂😂😂

😂😂😂

If it works it works. Like art, freehand drawing is more gratifying than using a stencil