Angle/technique for sharpening fillet knife?

[Slacker]

Anyone have pro tips for sharpening a fillet knife? Angle?

I know not to cut monofilement line, bait, bone etc with it.

My sharpening set is diamond stones with rods that set the angle (Smith brand)
The issue is the blade length.
The rods are not long enough to reach the entire blade, so I may need to reposition the clamp.
This is the set I have, minus the spike looking thing.

 

[Bailey Boat]

Personally I sharpen all of my stuff to 22.5 degrees but with your kit you only have the set angles allowed by the design. One of the shortcomings with those type systems is they won't work on "long" blades.
You're a little too far away to drop over or I'd sharpen it for you......
PS: There's nothing wrong with cutting the things you mention. If a knife can't/wont cut them it isn't much of a knife....

 

[BatteryOaksBilly]

If a knife can't/wont cut them it isn't much of a knife...

Amen....

 

[nc-by-the-c]

IMO, specifically for a filet knife, the most acute angle the set will give (this may require you to start with the most coarse stones and actually re-profile your blade)
Yes you will probably have to move the clamp at least once, no biggie, try the same on a sword LOL

 

[GymB]

I keep a couple bait knives handy for chores, filet knives are special purpose. Same as using the slicer that’s set up for roast beef to chop vegetables, it’ll do it okay, but it’s the wrong tool.

For filet knife go as acute as you can and then strop it.