Our Free Service offer: When you purchase a knife from us, we will Re-sharpen, Repair and Re-carbide coat (3) three times for no charge for the original owner.    

 Maintenance:

All Blades are made using 100% Aerospace (Grade 5) Titanium. The handle is an ABS injection molded plastic with high UV resistance. Other custom handle materials are wood and cork. The blades are fastened and sealed using marine grade epoxy and set into the handle.

The sheaths are made of  Nylon with Brass fittings. Nylon possesses great flexability, and brass has high mechanical strength. This makes our sheaths suitable for tough consumer use.

After use and prior to storage, rinse blade, handle and sheath in fresh water to remove fishing debris or other residues (also, helps brass from tarnishing).

Sharpening:

Please note: All Fillet Knives are shipped with a double bevel final edge

Sharpen the blade by placing the untreated side against any fine grit stone, ceramic stone or rod or just a

plain piece of sandpaper 320 grit or finer (preferrably stuck with an adhesive to a flat surface). Our blades

are sharpened easily by hand using standard knife sharpening techniques. The difference is, only one side

gets sharpened. Please don't use any mechanical sharpeners or carbide scrapers because they can damage 

any knifemaker's designed edge.

Single Bevel Sharpening: Steps 1-3 Place your index finger along the treated (carbide) side of blade

cutting edge bevel and gently press it to the stone or flat surface. This will cause the back of the blade to

raise off the surface until the knife bevel is flat against the stone. This determines your primary bevel angle

and sharpen at this angle using only a few light to medium strokes.

Double bevel sharpening: Step 4 (A second bevel results in a stronger edge and is a common technique). 

After getting the primary bevel angle, raise the back of the blade slightly higher, this creates a second bevel

angle and sharpen using several medium pressure strokes on a medium course grit, then several more strokes

on a finer grit.

Direction and finessing of blade:  The cutting edge is leading your stroke (sharp end into the sharpening

media), it is your choice to go away from you or towards you. You can start at the tip (point) first or ricasso

(base of the blade before fingerguard)  and a few (4-5) smooth steady strokes along the entire cutting edge 

should be enough. Step 5 When you are done and feel that you have completed your sharpening, flip the

edge over to the treated side with the blade almost perpendicular and resting on the stone (no pressure),

draw it back to you once to remove any burr (wire curl) that will have formed. 

 Sharpening Illustration

Our customers tell us that our fillet knife is not just a fillet knife. Because of its superior edge holding ability we are told it has many other uses. It has a variety of uses in the kitchen carving roasts, turkeys, deboning chicken and general purpose cutting. In the sporting field of hunting as a skinning knife, field dressing knife, quartering and deboning knife used on many game animals. It is used as a utility knife, general purpose knife, camping knife and all around companion knife. We are very proud of our customers ingenuity in the uses for our knives.