Harry Krause wrote in message ...
basskisser wrote:

"NOYB" wrote in message .com...
Thanks for the recommendation. I use a Kershaw, but I haven't been very
impressed with it's ability to hold an edge. I'll look at the Henckels.

NOYB, I have a Kershaw fillet knife that is VERY flexible, (the reason
I bought it), but like you, it just doesn't hold that razor edge like
I thought it should, seeing how it's not a cheap knife. I took it to
my local knife dealer, had it re-ground, and it didn't help. Still
will not hold the honed edge well.

Are you guys sharpening your knives between uses? I take my knives off
the boat between uses, wash them and, in the case of the straight-blade
knives, sharpen them on my ceramic sharpening rods. My sharpener has a
wood base about a foot long and about three inches wide, and has two
ceramic rods about 11 inches long that plug into the base and meet at an
angle. I'll bet you've seen these devices. Anyway, a few minutes with
the sharpener and the blade is ready to go. It takes special tools to
sharpen serrated blades, so every so often I bag mine up and take them
to the mall, where there's a Chesapeake Knife Store. They know how to do
it. I got my ceramic sharpener from AG Russell:

http://www.agrussell.com/accessories...sharpener.html

In Jax, I used to have my knives sharpened by a guy in a step van who
handled the restaurant trade. I saw him behind a restaurant one day,
shapening and swapping out the kitchen's knives, and asked him to call
me when he was next going to be in our area. He did, I had him sharpen
about a dozen of our fishing and household knives. He was a real craftsman.

Happy cutting!

Yeah, Kershaw's just don't seem to HOLD that edge for long. I have
mine reground regularly, and in between, use a ceramic sharpener. With
my Kershaw, I can get that thing razor sharp, it will actually shave
you, and with a little cutting, it is dull again. Funny, I've got a
cheapy Rapala fillet knife that will hold an edge longer than the
Kershaw, at about 1/4 of the price!