Custom Fillet/Boning Knife S30V

O

onyunn

Joined
Dec 1, 2003
Messages
4
I'm not sure if I am posting this in the right place, but I want to get a knife made, and am looking for suggestions or comments.

I'm an avid fisherman, species to include Walleyes, Bass, Trout, Salmon, and even Perch and assorted Gills. I want a knife I don't always have to keep sharpening, something that will hold an edge after repeated use.

I read a couple posts regarding S30V used in a fillet knife, with a hardness of around 57 or 58.

I want a knife that can handle the big chores, but at the same time the finessing required when filleting a Perch or a Pike (Y-Bones).

I'd like a good solid handle, with ability to hold handle using different fillet methods. It has to be non-slip, and as I have larger hands, accomodate that as well.

I don't want all the intrinsic details, or special engravings, just a VERY functional, durable, and long lasting knife. I want a knife that I can pass down to my kids, and something that they would surely appreciate and covet.

Length of blade I'm thinking around 8-9 inches would do just fine.

I also may be off on the type of steel to use. The only reason I said S30V, is I have a Spyderco Native, and have been very impressed with it's edge holding capabilities. I'm not sure like I said if S30V is the best steel or if another would be better suited for this request.

I've had several good fillet knives over time, but none have really held up or kept an edge like I would have hoped. By no means am I looking for a miracle blade with magical edge holding properties, but I do want something that will endure.

Please let me know your throughts, feelings. Many of you have from what I can tell a much more in-depth understanding of the direction I need to go in, and how I can proceed.

I appreciate your feedback in advance.
 
There's a 10 5/8's Dozier up on John Jensen's site. I noticed it because it was sort of 'unique' in my experience. You may want to take a look. You can find out anything/everything about Dozier knives here by doing a search. You CAN'T do better in a custom knife for the price...maybe no matter what the price. Pure, indestructible users.

http://johnfjensen.com/dozier.html

If it doesn't open to the Dozier knife...go to John's main page and under "custom" find Dozier and you're home.

Good luck,
Steve
 
Thank you for the link, looks like what I am looking for, though overall a bit long for my taste. I do like the design, and usable nature of the knife. It looks to have the properties i am looking for, though have never had a blade with D-2. That said, it doesn't mean I would like it, just don't know the characteristics of it.
 
D2 is a high carbon steel alloy that borders on the stainless. Others can provide more technical info about the makeup of the steel. I've heard it called "high-carbon stainless". It combines the best of both, although it will stain some if you don't keep the blade clean. It can be a bit tough to sharpen but will take and hold a keen edge for a long time. That Dozier looks like one fine fileting knife - if I had the coin I'd be ordering right now.

If you do order it, I'd sure appreciate a few comments on the Knife Reviews & Testing forum.
 
The absolute best custom fillet knives are made by Phil Wilson. Phil worked with Crucible during the devlopement of S30V and has written several articles on its use. I have a 9" Fillet and a smaller matching utility that hold an incredible edge.

There is post somerwhere on BF where C4, Michael, tells of the filleting capabilities of a Wilson knife. Convinced me!

I just moved and do not have his contact info handy but a search here or thru Google should do it for you.

Good luck,
Win
 
www.mickleyknives.com, in the shoptalk section of the forum he mentions a filet knife he made of S30V which performed far better than anything commercially made and better than other custom steels . Contact him.
 
I have always maintained that the Rapala filet knife is the best factory knife on the market. The blade is thin, easily bent to peel the hide off from a perch or small walleye and holds a very good edge. I don't know the steel that they use but it is relatively stain resistant. A Rapala knife with a ceramic sharpening stick to put on a quick usable edge would be a good choice.
 
I can recommend both the Dozier and the Wilson. I have knives from both and they are both top notch. I learned my craft from Bob Dozier and can honestly say I never saw one single corner cut!! Bob builds one solid using knife.

One question, are you looking for a stiff filet knife or a flexable one? I personally prefer a stiff filet blade, I feel it gives me more control.

The Rapala's are a great value for the $$.

Tom
 
I been in the meat/fish/food industry for over 20 years starting when I was 12, and I found that the best knives for these tasks are not the customs, but the cheaper dexter russells.

You want two different things. You want something flexible for filleting, and something stiff for boning. You want long (8 to 10 inches)for fillet, shorter (6 to 7 inches)for boning.
 
How can I get a hold of him, or purchase a knife from him.

I already tried the e-mail address Ifound on here for him;

seamount@bigplanet.com

but it came back rejected from the mail host.

Anyone with information would be appreciated.
 
The K-23 Fillet knife from the Dozier shop is 5. 75" and the larger is approximately 7" blade. The D2 that Bob uses has a 12% chromium content that puts it close to stainless. With 1.5% carbon added and finished with their famous heat treat, you will have a blade at 60- 61 Rockwell that will hold its edge many times longer than most other steels out there. Bob has used his own personal fillet in the kitchen for years now with total satisfaction. The shop can turn out any blade length you require. But unfortunately, their current wait time is approximately 12 months. You can catch a few on some of the dealers that carry his blades or even check regularly in their "inventory" section at www.dozierknives.com

N.
 
Have you looked at the fallkniven knife that may suit. May save a bit and I suspect would work very well
 
That's Phil's email address all right. If you google, you can find a phone number, but he tends to prefer email.

Get one from Phil Wilson when you're finally able to contact him.
 
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