Fillet Feedback (Thank you)

Isley

Isley

Joined
Feb 26, 2016
Messages
65
Its been from a while back, but I wanted to finally post the first fillet knives I made after consulting some of you guys on here. After making these and gaining some experience on the matter, I'm going to change the design a bit to suit my local clientele; a little more width at the base of the blade and a more obtuse point. These are AEB-L. I grind short .095 pretty often but initially I found grinding a long thin piece of .082 to be pretty challenging. I began the first one using a jig after getting a little frustrated free-handing it. The second one was .100 so I was more confidant free-handing it, then by the third one (back to .082) it felt like no problem. I ground the taper directly into the first blank, but ultimately found it was easier to get the desired taper by just doing it as a part of the normal grinding process, just making subtle adjustments along the way. I sorted out AEB-L warping by implementing a stress relief (should have done it the first time) clamped between steel bars, and keeping it between the quench plates through out HT. Anyway, thanks for your input during the initial inquiry guys.

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I have an addiction for fillet knives, you know, no two redfish cleaned with the same knife..... those are very nice, well done
 
Very nice! I love the overall look, and the handles look really sweet.

How thin do you take the edge before sharpening? I've been working on my thin edge geometry recently and I'm curious what you do for yours.
 
Metalhead0483 said:
Very nice! I love the overall look, and the handles look really sweet.

How thin do you take the edge before sharpening? I've been working on my thin edge geometry recently and I'm curious what you do for yours.
Click to expand...

For these, I took the edge pretty much to zero. Not to the point of actually getting them sharp at the beveling angle but pretty close. Rough sharpening only took a few good swipes on a coarse diamond stone to start the burr.
 
Looking good. Taking AEB-L that thin likely means that you could all of your sharpening with one good 2000 grit water stone like the green brick of joy if you were so inclined. I do my kitchen knives with a 1000 grit synthetic water stone and finish with either a 4000 or 8000 and that is from like 5-7 thousands at the edge.

Edit. I like your hat too. I have one just like it.
 
You should do one with the orange liner, but with a handle with a divot in it like the last two
I like them! Although I know nothing about fillet knives
 
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