Sharpening filet knife

[Sweetlou]

Any tricks or tips on sharpening this
I’m finding it difficult
I’m using a Shapton glass 500 so far

 

[1315]

To address flexibility and still get pressure on the edge, put 4 fingers (little to index fingers) on the top side of the blade. This will help keep the blade straight, and also increase downward pressure on the stone. Go higher pressure and fewer strokes on stainless, and do the knife in 2 sections adjusting fingers to keep the edge straight....works for me anyway.
But, for stainless + flex of a fillet, a Worksharp is faster and the best for me.
North Arm in Magnacut:

 

[Sweetlou]

To address flexibility and still get pressure on the edge, put 4 fingers (little to index fingers) on the top side of the blade. This will help keep the blade straight, and also increase downward pressure on the stone. Go higher pressure and fewer strokes on stainless, and do the knife in 2 sections adjusting fingers to keep the edge straight....works for me anyway.
But, for stainless + flex of a fillet, a Ken Onion Worksharp is faster and the best for me.
North Arm in Magnacut:

View attachment 319024

Ok thx
I do have a worksharp, not Ken onion I believe, so,I’ll give that a try

 

[Mr Kooby Shemayrew]

To address flexibility and still get pressure on the edge, put 4 fingers (little to index fingers) on the top side of the blade. This will help keep the blade straight, and also increase downward pressure on the stone. Go higher pressure and fewer strokes on stainless, and do the knife in 2 sections adjusting fingers to keep the edge straight....works for me anyway.
But, for stainless + flex of a fillet, a Ken Onion Worksharp is faster and the best for me.
North Arm in Magnacut:

View attachment 319024

Mother of Pearl…… what does that cost?

 

[Jovidah]

What are you struggling with?
I've always sharpened them the same way you do all other knives.
The curvy tips are annoying, but I find those annoying to sharpen regardless of whether something is flexy or not...