Fleshing knife

I got nice two side fleshing knife from major boddicker how the best way to sharp one side to use on beaver to cut off hard flesh off

The one side should already be sharp and the other dull. I am not sure of what brand you have from him, unless he make his own. I have a Lee S and a Necker. I only use a steel to touch it up ever so often.

Ok thank you

John I've touched up my old Necker fleshing knife with a diamond steel that is shaped like a fish eye when you look down toward the handle I'd think even a round diamond steel may work just take your time and go slow.

I sharpen all of my stuff in one way or another with a worksharp sharpener. I just got the newer bigger Ken Onion Model and it does a fantastic job on my cheap fleshing knives. I have a cheap Wiebe and I finally got an edge on it i could use. I also use it for a small $9 knife i use for muskrats. I run a really weird bevel on my rat knife and i really like it. My post knife has not required to be sharpened yet but i will sharpen it with the worksharp as well. On the Wiebe for example which is a $12 knife i can keep an edge you can cut paper with and see your reflection with color in the metal. It took me a while to figure out the method that works fleshing wise and sharpening wise for me but razor sharp is the way i like to flesh and the worksharp was the only way i could get anything that sharp.

On a Boddicker knife, He made single and double sided blades, If its a double edge the outside of the curve will be the sharp side. A few swipes with a good steel on the bottom side should fix you up.

Don't know if the single edge ones can be sharpened on the off side. I own a few of them but have never worked with a single edge.

Learn to clean skin then you won't need a sharp fleshing knife to get the little amount of hard meat left on a beaver pelt off.

Thank you i will try that