View Full Version : making a fillet knife

05-06-2004, 10:18 PM
I was in Michigan visiting my family there and my uncle wants me to make him a fillet knife he wants a 10 inch blade I haven't done much in the way of fillet knives and was wondering what steel I want to use stainless,what thickness and what hardness I posted in general discusions and got one reply of 3/32" thick and 57 rockwell any more suggestions or comments are appreciated

Jerry Hossom
05-06-2004, 11:31 PM
That sounds about right to me. 440C would be a good choice.

11-07-2014, 03:30 AM
It is made of premium grade of stainless steel; High carbon quality for maintaining a good edge during use; Razor sharpness; Ready to use, no edge preperation needed; Rust-resistant fillet knife.

11-07-2014, 05:31 AM
3/32" may be too thick depending on the amount of flex wanted. Flex is all geometry and not in the temper.

Gary Mulkey
11-07-2014, 08:21 AM
I often think that too much is often made of needing stainless for such a knife. Kitchen knives were made of carbon steel for a long time before the modern stainless trend started and with very good results. If your family member doesn't take care of their fillet knife then shame on them.

I would use the steel that you are most comfortable in H/T'ing. As has been said, flexibility is geometry and you may find it easier to get a carbon steel in the thickness needed for a more flexible blade.


05-14-2016, 01:12 PM
If you go with a thinner knife Aeb-l takes a good edge similar to carbon steels and it is stainless and easily sharpened. I just finished the profile on one however this is my first filet knife but I've been happy with the kitchen knives i made with it. It's pretty cheap.