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High-Performance Blades Sharing ideas for getting the most out of our steel. |
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#1
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making a fillet knife
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
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#2
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That sounds about right to me. 440C would be a good choice.
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#3
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Fillet Knife
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.
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#4
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3/32" may be too thick depending on the amount of flex wanted. Flex is all geometry and not in the temper.
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#5
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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. Gary __________________ Gary ABS,CKCA, ABKA,KGA |
#6
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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.
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Tags |
bee, blade, carbon, edge, fishing knife, kitchen, kitchen knives, knife, knives, made, profile, razor sharp, sharp, sharpness, stainless, stainless steel, steel, temper, thickness |
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