How a Fish Market Sharpens Knives

There isn't one single knife sharpening video that's going to satisfy all of the knife-sharpening gurus out there. Nicely done, Reed. My stone is a 1000/6000 and I finish the sharpening process with the 6000. Why? Because I love using it.

Everybody has there own way, but this is a very good instructions. I'm 53 my grandpa taught me and it still took me a good while to get it right. But the main thing he told me was when you get a new knife you sharpen it once, only once, from then on you should only ever need to hone it there's a difference. Unless of course you run it into something like a rock or such which would only be by accident you know what I mean. But, I agree, with the don't let anyone else hone it or vice versa as you said. Very good video, Im sure it'll help a lot of folks. God bless brother.

dude. after frustration from trying to sharpen on a whetstone and using that stupid wheel thing....I just tried your method and after a few minutes on a cheap stone, my knife sliced through cardboard with very little effort. I can't wait til my next trip out. I also grilled the collars from my last catch. thank you Reed. I love catching fish, preparing fish & cooking fish. your channel is a game changer.

I love cooking, I love knives, but I hated the chore of sharpening them. Always a hassle with lesser than results. I used your technique and sharpened the full lineup in a short time with outstanding results. Thanks so much for sharing your knowledge!!! All the best to you.

You explained all the important features of knife sharpening very clearly. Not getting hung up on the exact angle value but being consistent with technique. Sharpen your own knife if you use a stone freehand.

Finally Reed! I've been watching you for over a year now, and this is the video I've been waiting for the most! Best Regards,

Reed, well done, you have simplified what many people complicate and attempt to automate with gadgets. I have been using hunting, fishing and kitchen knives for 60 over years. I have some Japanese G96 knives that are no longer available. The steel is extremely hard and can take an hour to get a proper edge, but the edge will last. I then settled on Green River knives for many years. I now have 2 setts of Dexter knives. One set in the kitchen and the other in the car for fishing and deer/goat butchering. I agree you can get a practical edge in not a long time. They are also easy to clean and do not break the bank. Got your message, CONSISTANT angle and comfortable pressure. I am a bit odd and listen to the knife on the stone. The right pressure seems to deliver a consistant sound. Agree not a lot of expensive tools or knives needed, just some skill and preparedness to do it. Best video I have seen in this subject. That big flexible knife you have, it is sold in Australia as a ham carving knife. Due to its flex, edge and length it is ideal for skinning larger fish. all the best - Colin from down under.

Reed, you made sharpening a knife so personal. Much like catching and cleaning a fish. Bravo!.

good info. thanks Reed. I rest the whetstone on a wet dishcloth/small tea towel underneath. The wet cloth his keeps the stone from moving and also catches any grey slurry. Easy and works perfectly.

Love the dexter mild steel Very easy to make them very sharp

I’ve watched a stack of knife sharpening videos, some outrageously complicated. This one, in my opinion, is the best one I have seen. I do like this KISS theory, Keep It Simple Stupid. Thanks for your video mate.

Dexter Russell are a wonderful knife.

very neat and clean work place! fresh fish plus great skill ! exceptional quality product! thanks for amazing video!

I gave up on trying to properly learn how to use whetstones with the intention I would learn at some point in the future. This video makes sense enough in my head to learn the proper technique. Thank You. I'll see how I do this time around lol

Been waiting on this one, great stuff Reed

Reed, Love your videos. I’m a woodworker with piles of waterstones, diamond stones, diamond wheels, buffing wheels, etc. However My quick and dirty approach to sharpening fish knives is buy Dexter knives and use the Accusharp $12 sharpener. The dexter steel and the Accusoft carbide just seem to fit pretty well. Not razor sharp, but certainly sharp enough to do a good job. It’s carbide so you have to be gentle with it to get a nice edge. It won’t be scary sharp (like my chisels and plane blades) but a few strokes is all it takes to get back to work. When deep in the guts I’ve found it’s something that makes sure my knife stays pretty sharp throughout the cleaning. Even with the Accusoft, some practice and a light touch is what takes it from rough to sharp enough.

Reed, question. Approximately how often do you sharpen? I realize it "depends" on factors. But, generally how often? Reed, thank you in advance of your reply. You are "the well of trustable knowledge". You earned and deserve that compliment.

Excellent points and most all my filet knives are Dexters(and I am a knife addict, w over 25 Japanese knives lol). There is a reason Dexters are used in almost every fish house, commercial and head boat, and restaurant country wide! Also Pro sharpener here, while we may disagree on a few points, this was an excellent tutorial especially for beginners, who would do well to follow your lead! Great video. (those cheap stones do tend to dish out quickly though;) )

Big fan and watch all vids possible. Im an avid south Florida recreational fisherman and always learn something new from you. Love the sharpening vid and I'm going to take your advise and start practicing on my own knives. Thank you.

You are the best I've ever seen, if people don't listen they just don't want to learn