Filet with cocabola

[G L Drew]

Here is a filet knife that just went out to a customer. I used 1/8" ATS34 heat treated to 58-60 Rc and Cryogenic quench. I ground the blade to a convex edge and did a high polish finish, even if the picture doesn't show it well. Although a traditional filet knife does not have a guard, I added a small one just because I have nightmares about customers getting thier hands slimy and sliding down the handle onto the blade. ouch.

I have made dozens of these and the only complaint that I get is that they are too sharp and tend to cut throught the skin of the fish. I tell the complainer to wait a season or two and it will dull up a bit.

Appreciate your looking and comments.

 

[cosine]

Nice knife!

 

[Bailey Knives]

are those octagonal or hexagonal pins or does my computer need to be adjusted? If they are, how did you drill the holes and still have a tight fit?
Nice knife by the way.

 

[Andrew Taylor]

For skinning filleted fish with a very sharp knife you need a slightly different technique than the normal 30' angle to the board. Cut the end of the fillet tail to give you a handle of skin to grip and then put the knife flat on the board with slight pressure of the spine of the blade. Hold the knife still and shake the skin at the tail in a zig-zag fashion whilst gently pulling the skin. The knife won't cut into the skin.

Very nice knife BTW. I am good at skinning fish, good at filleting flat fish, useless with fish like salmon!

 

[G L Drew]

Andrew: They are hexegon. I tapered the brass slightly on the leading edge, drilled holes in the cocabola just a little smaller than the brass and forced them through the wood. It made a nice tight fit forcing the round hole in the wood to conform to the brass. I really didn't think it would work without splitting the wood but this is one of the reasons cocabola is my favorite: you can force it a little. Don't try this with walnut or maple.

 

[Ian Robbins]

Hey man be careful with Cocobolo wood and putting it with knives that you cook withcause other people could be VERY sensitive to it and if you get it wet with fish guts and it bleeds into the food you may have to take a trip to the hospital. Trust me it is scary. that knife is sweet though.