Filet Knife

G L Drew

G L Drew

Knifemaker / Craftsman / Service Provider
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Joined
Feb 3, 2005
Messages
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Stock removal from 3/32 inch 52100 steel
Slight convex grind, machine finished
Stabilized hawthorn handle
Overall length: 13 1/2 inches
Blade: 8 3/8 inches
Leather scabbard with a belt loop
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$190 includes mailing to the US or Canada. My PayPal account is gldrewknives@gmail.com I also take checks with time to clear and USPS money orders.

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drducati said:
That is a beauty. I only know 52100 as tough. Is it flexible enough for fileting?
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Would depend on how you fillet.

Personally when im filleting, i take the whole side of the fish off- cutting straight through the stomach cage bones. Then I skin the fillet, and cut the stomach section with bones off in one chunk.
a non flexible knife is best for this type of filleting :) Iv just made a big 15inch filleting knife for myself out of cpm10 that dosen't flex.
 
nzedge said:
Would depend on how you fillet.

Personally when im filleting, i take the whole side of the fish off- cutting straight through the stomach cage bones. Then I skin the fillet, and cut the stomach section with bones off in one chunk.
a non flexible knife is best for this type of filleting :) Iv just made a big 15inch filleting knife for myself out of cpm10 that dosen't flex.
Click to expand...

Yes, Dr. D, it will flex.

Nzedge: I filet the same way you do and learned by using a stiff Chicago Cutlery boning knife because that is the way my dad did it. I have found that a flexible knife works better on smaller fish (the kind I usually end up catching) when you take off the skin. Although this knife has a nice flex it is not limp and the belly bones can come out without any side pressure and the blade will stay straight.

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