Filet SOLD

G L Drew

G L Drew

Knifemaker / Craftsman / Service Provider
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Feb 3, 2005
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Forged from 52100 high carbon steel
Heat treated to Rc 58-60 with attention to a fine grain throughout the blade
Stag and stabilized bacote handle
Overall length:12 1/2 inches
Blade: 8 inches
It does flex but is not wimpy
Leather scabbard with a belt loop for a right hand carry


SOLD delivered within the US . My PayPal and mail address is gldrewknives@gmail.com







 
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Love the looks of this knife, not sure how I would feel about 52100 on a fillet knife but I've never used anything outside of a stainless blade for fish. Might one expect this to rust up/patina heavily within the time of use (let's say it takes an hour to clean a nice mess of fish) or would you have time to clean and oil it first with only mild patina building up over time?

Does stag hold onto fish smells? I've simply not used stag much but this has to be the nicest looking one I've seen.

What is the spine thickness near the ricasso and then again near the tip, as it looks like it has a distal taper or are my eyes playing tricks on me?

I'm tempted to get it just for a boning knife in the kitchen or family gatherings. Has to be a mean turkey carver.
 
52100 is a fairly simple steel that contains, among other things, about 1- 1 1/2 % chromium making it slightly more rust and patina resistant than some other high carbon steels. It will rust and stain, it depends on how you care for the knife, a good wash with soap and water plus a light coat of cooking oil will protect the blade and remover any fish slime. The blade is flexible but not wimpy and would make a great boning knife. I use mine when I butcher deer to remover the back strap and bone out the legs.
Yes it is a distal taper and less than 1/8 inch thick at the ricasso.
 
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I'm left handed and seriously interested. How does it feel in your left hand? Handles like this tend to be hand specific.
 
G L Drew said:
52100 is a fairly simple steel that contains, among other things, about 1- 1 1/2 % chromium making it slightly more rust and patina resistant than some other high carbon steels. It will rust and stain, it depends on how you care for the knife, a good wash with soap and water plus a light coat of cooking oil will protect the blade and remover any fish slime. The blade is flexible but not wimpy and would make a great boning knife. I use mine when I butcher deer to remover the back strap and bone out the legs.
Yes it is a distal taper and less than 1/8 inch thick at the ricasso.
Click to expand...

Thank you. Looks like I may wait around for the next one. It's a pretty cool knife, well done.
 
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