Theres not enough steel on my knife to test all the different ways stated here. For some reason I thought there would be a majority in one certain way. Isn't a fillet knife a fillet knife?
This tool in the pic, I think its a steel but I'm not sure, anyway, since I've had the knife and what was taught to me was that after a few uses or if I felt like it wasn't cutting at its best to run the knife towards me 6 times on one side then repeat the other side, then do the same 4 times each side then 3 then 2 then 1. Does that sound right to you? I try to keep it at the correct angle about 30 degrees I think. Thanks alot for all your imput nice to know theres some sharpies out there
