However I don't find the shape of those knives very appealing to use plus due to the fact I tend to miss use my knives they tend not to last as long as they should between sharpening. Also I am notorious for losing knives thru being left behind or dropped overboard etc. hence the reason I mostly use lower priced knives. To this end I tend to favour the knife sets that Burnsco often have on special ie a 6" filleting knife, sheath & sharpener for $9 - 90. I find considering the price they are remarkable value so usually buy 5 or 6 when they are on special & it does not break your heart if you lose or miss use one, plus always have replacements on hand if the one you are using loses it edge a bit from cutting bait, thru bones or scales or for whatever reason.

 

I also find they initially respond fairly well to simply drawing the blade once or twice thru the carbide sharpener but seems to gradually become less effective. At that point I usually give them a quick pass over the bench grinder ( I can just see you cringing in horror ) then a couple of draws thru the sharpener which restores their cutting ability albeit does not last that long.

 

OK my question is do these ( stainless ) bladed knives only have the cutting edge completely hardened in order to keep the blade flexible as if so this would explain why they respond less & less to ongoing sharpening.

 

In your opinion what is the best way to treat these knives for sharpening as for what they cost hardly seems worthwhile spending a lot of time stoning them, particularly if they any sharpening is not going to last.