Terry Hart cpf
SGF, Supreme Grumble Framer
My fillet cutter blades are now starting to get dull. It seems like overkill to send them out for sharpening to the place that does my chopper blades. I'm thinking of sharpening them with a stone like my carving knives and chisels. Anyone had any experience with this? Or could I bring them to a place that sharpens things like scissors and knives? I'm useing the ITW-AMP Mini Mitre if it makes a difference. Thanks, Terry