SMITHCREEK,

This is kind of off topic but still involves sharpening

Had some difficulties cleaning my Coho salmon last weekend. Any ideas on a stone for fillet knives? The subject here is a Rapala fillet knife...real thin blade. The little sharpener that came with the knife does an OK job, but I imagine it could be much better, like when it was new. I'm also sure my technique could be much better...any advice would be appreciated.

Thanks