anyone have any suggestions? mine seem dull, difficult to cut thru rib bones, flesh ok, but not great. thanks ...BF
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anyone have any suggestions? mine seem dull, difficult to cut thru rib bones, flesh ok, but not great. thanks ...BF
Buy new blades my guess..
Yup...just get new ones,they last a long time.
I use the $14 black and decker one from walmart , I found replacement blades online for $13... I just buy new ones from walmart... I don't even bother trying to replace or sharpen..
https://www.walmart.com/ip/BLACK-DEC...K500W/54593704
I use a small roller sharpener, but hold in hand and drag through stone several times on serrated side and then one or two times on smooth side. Do this every time I use it and blades are still like new. (Sharpen both blades individually.)
I use a small roller sharpener, but hold in hand and drag through stone several times on serrated side and then one or two times on smooth side. Do this every time I use it and blades are still like new. (Sharpen both blades individually.) Knife is at least 15 yrs old. Use it on any meats.
Same here.
But I have sharpened the blades before with good success using a sharpener like below, problem is that sometimes I get them too sharp which makes it tough to keep from cutting through the backbone, especially on small fish like bluegill.
https://assets.katomcdn.com/q_auto,f...38-2801216.jpg
Thanks art. I have a sharpener like that. I was thinking of holding the two blades together, with the teeth aligned and dragging the sharpener across them. I'm thinking that sharpening them individually would leave a gap between the blades, (seems like I tried that) but fella's above do it? I also use the B&D from the Wart. Filleting dem Choupique really dulls the blades. Thanks everyone...BF Gonefishing, what is a roller sharpner?
Here is pic
Not having much luck sending pic
Sorry