This guy is amazing at cleaning/filleting a Sturgeon

If you really want to get serious this set up is the the tits!

I picked up a Gatco Edgemate earlier this year and it works good for me.



I had some knifes that no matter what, I was unable to put  a good edge back on them, at least nothing that would last very ling ... until I got this thing.  Precise angles are the key.

-Allen

You can also go the quick, easy, cheap route:

One $7 Berkeley filet knife
One $5 carbide sharpener

It takes 3-5 pulls through a carbide sharpener to get a really sharp edge.  The edge won't last very long, but carbide sharpeners are small and cheap, so you just bring it with you and sharpen as needed.  Don't use it on a nice knife though, the carbide 'sharpeners' strip off lots of metal.  Very crude, but very effective.

If you notice the grits on the Edge Pro System they include a 1200 grit, strop your knife after the 1200 and you will giggle and run around the house looking for things to cut!
The little clamp system works good too and costs much less. One of the hard parts with fillet knives is the bend so consistent angles are very hard if you are holding the knife free hand.
I am not a fan of grinders and other machine sharpening systems as the take off way more metal than needed and will eat your knife over the years.

I switched to a paper wheel system about a year ago and have not looked back. It gets everything from my expensive chef's knives to my fillet knives wicked sharp.

I switched to a paper wheel system about a year ago and have not looked back. It gets everything from my expensive chef's knives to my fillet knives wicked sharp.

Are you using an abrasive compound on the wheel? Paper wheels can be really good with some practice. Essentially you are just stropping the knife ... a lot!

One wheel has jewelers rouge and the other has a micro grit base with a light wax top coat. I practiced a bunch on some old beater knives until I had the technique dialed.  Now its second nature to get them scary sharp in less than a couple minutes. 

Now that would be a good instructional video Ron, I would enroll in a knife sharpening class if there were such a thing.

On a side note...
If anyone wants some industrial knives that have been ground past their professional life. I could probably get some pretty cheap. They will most likely be in the 6-8" range and have plenty of sport life left in them.
I keep a couple on hand as back ups.

If you notice the grits on the Edge Pro System they include a 1200 grit, strop your knife after the 1200 and you will giggle and run around the house looking for things to cut!
 
I am not a fan of grinders and other machine sharpening systems as the take off way more metal than needed and will eat your knife over the years.

Have to agree with you on that Fungunnin. I can't sharpen a knife to save my life, but I cringe when someone says, "Hey, check out my knife" Then you're handed what used to be a blade with swirl marks and gouges that looks like they sharpened it on a rock or on the sidewalk

Since I'm still one of the NWKA Forum rookies and don't know everyone yet, what do you do for a living or that instills all of this cutlery wisdom?

I watch other people cut fish ....
I am the production manager for a secondary seafood company. Before this I worked behind a fish counter for 8 years. A sharp knife is your best friend when it comes to cutting fish!

I picked up a Gatco Edgemate earlier this year and it works good for me.



I had some knifes that no matter what, I was unable to put  a good edge back on them, at least nothing that would last very ling ... until I got this thing.  Precise angles are the key.

-Allen

Allen, that's the same unit I have and although it gets my knives sharp, they don't seem to hold the edge and the steel doesn't seem to help either. 
It's probably my steel using skills and a crappy blades that are working against me.

Must practice using the steel more.

I picked up a Gatco Edgemate earlier this year and it works good for me.



I had some knifes that no matter what, I was unable to put  a good edge back on them, at least nothing that would last very ling ... until I got this thing.  Precise angles are the key.

-Allen

Allen, that's the same unit I have and although it gets my knives sharp, they don't seem to hold the edge and the steel doesn't seem to help either. 
It's probably my steel using skills and a crappy blades that are working against me.

Must practice using the steel more.

When learning to use a steel try holding the steel vertical with the handle up and draw the knife down away from your hand. This will help you to see the angle you are using on each side and help you to be more constant. Also you do not want an abrasive steel. You want either a smooth steel or a grooved steel. All you are trying to do is straighten the rolled edge not take off metal.

And don't overdo it on the steel.  A couple of swipes is all it takes.

-Allen