Most fillet knives are sharpened at a 15 to 22 degree angle per side. This narrower angle creates a very sharp, precise edge perfect for delicate tasks like filleting fish, where clean cuts and control are key. The exact angle often depends on the knife's flexibility and the user's preference. Sharper (15°-18°): For ultra-fine, surgical-like cuts on soft fish. Requires more freq... https://knivesarea.com/best-fillet-knife-sharpeners/