Fillet knife recommendations

I don't know how much difference the direction makes. You are straightening any burs or rolled edges in the blade. I have always drawn from handle to point, leading with the cutting edge For soft knives I really like a Grover steel. For hard knives I prefer a smooth steel.

Thanks!


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FG mentioned a rolled edge.  To "unroll" it you need to draw the edge down the steel with the edge trailing the knife's spine.

FG mentioned a rolled edge.  To "unroll" it you need to draw the edge down the steel with the edge trailing the knife's spine.

Not entirely true. If you are honing frequently enough you will not have to lead with the spine. That be a very awkward stroke to hold the knife upside down and slow. A grooved steel will also help you to unroll the edge.
I have never honed a knife on a steel with leading with the spine, nor have I ever seen it done that way but if it works for you ... go for it.