Quote:
Originally Posted by nguidry
Breaking knives work the best. Once you start cleaning with those you will never use a filet knife again. If you invest in good high quality sharpening rod you will never have problems with keeping it sharp. I usually use mine every 3rd or 4th fish. A quick pass and back at it
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I don't know about the new ones but i have an old wooden handled dexter russle 14" steel that is fantastic. like was said, few passes on the steel keeps knives razor sharp.