anyone have any suggestions? mine seem dull, difficult to cut thru rib bones, flesh ok, but not great. thanks ...BF
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..
21 XD 225 Merc
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.
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?
Last edited by BIGFLAT; 06-14-2018 at 10:25 AM. Reason: ? to gone fishin
Here is pic
Not having much luck sending pic
Sorry