Fillet Knife Metal

L

LexEdman

Joined
Mar 14, 2009
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I wanted to see anyone can tell me how to Heat Treat 01 steel for a fillet knife. I would like to be able get flex without bending. I am using 1/8 thick steel.
Thanks in advance
 
I'd go thinner. I use a lot of Bandsaw steel and it's closer to 3/32" before cleaning up and then grinding a nice distal taper to it. Has some flex but not a lot. Some guys use 1/16" stock.
 
Flex is a result of thickness not heat treat.3/32 is about as thick as I would go or 1/16" will give you good flex.1/16" 440-C H/Ted to 60 and cryo'ed makes a wicked filet.
Stan
 
Thin 5160 can flex at extreme angles and return to its original shape. Never tried O1 but most steels should be able to flex well enough for a fillet knife if it's thin enough. 1/16" seems more common for fillet knives.
 
thanks for the info. I will give the 1/16 a try. I think I have saw so folks use A2. I have tried Handsaws before and the Flex was there but tempering Mystery Steel is a shot in the dark. I purchased so tapered Stainless steel form a guy at the Atlanta Show. I like the Bandsaw idea.
Thanks again
 
Just a little FYI... You may want to profile your fillet knife, drill all you holes, then HT before grinding your bevels. Thin long blanks like this can warp terribly in the quench and HTing before hand can help to limit this.
Matt
 
mdoyle said:
Just a little FYI... You may want to profile your fillet knife, drill all you holes, then HT before grinding your bevels. Thin long blanks like this can warp terribly in the quench and HTing before hand can help to limit this.
Matt
Click to expand...

What about using air-cooled steels to avoid warping?
 
Even air cooled steels will warp at the thin cross sections.I do as above.Profile,drill knock off the mill scale then H/T then grind.
Stan
 
A few years ago I decided to make some fillet knives and kitchen knives out of 1/16" ATS 34. As matt suggested, I profiled and sent the blades to Paul Bos to have them HT to about 59.

I am not that great at grinding, but I found that I had to back the blades with hard flat wood, in order to successfully grind them, because of the flexing problem.

Anyone else have to do this?
 
I usually use a piant stir stick cut to the size of the blade to grind thin stuff other wise you eat it right up.
Stan
 
all great advice - thin blades are easier to grind post-heat-treat, but still difficult to get right.

Doesn't really matter what steel you use...but O1 would probably be my last choice for a fillet knife. Even A2 (very similar to O1) would be much better to use.

Obviously, stainless would be best. Look into 12C27 or 13C26... for a medium carbon highly-stainless steel.

Dan
 
It would be better to mathematically compare the mechanical properties you want instead of just using anecdotes from others IMHO

You seem to be primarily interested in a high elastic range - yield strength.
 
I just did 3 fillet knives out of 3/32 and its to thick to get good flex I have since bought 4 sticks of 1/16 cm 154 and have been told its really good.
 
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