Fillet Knife Question

[TheCivilman]

What is the common steel type and thicknesses used for filleting knives? For stiff knives and for more flexible knives? I presume stainless but what flavour of stainless? Thanx folks.

 

[Fred.Rowe]

What is the common steel type and thicknesses used for filleting knives? For stiff knives and for more flexible knives? I presume stainless but what flavour of stainless? Thanx folks.

You can use just about any steel for a fillet knife. I even make them out of damascus. If rust is the overbearing issue then stainless would be the choice.
As far as stiff and flexible goes, that has more to do with the grind and cross section of the blade, than anything else.

One eighth and under in thickness is what I shoot for.

Someone else would be better suited than myself, in recommending a good stainless.

Good fishing, Fred

 

[Mark Redmon]

FWIW, I'm in the process of making my first fillet knives and chose 3/32" ATS-34. Should have those ready for HT by the weekend...


-Mark

 

[gixxer]

My two fillet blades that I made were CPM154, and started with the 3/32 stock, ground a hair thinner down the spine (dont have my notes in front of me, dont remember the exact thickness), down to an .025-.027 edge. they were pretty flexible. It had been explained to me that the measure of flexibility is directly related to the thickness of the blade. Pretty much means ifyou want the blade stiff, start with like 1/8 stock, or 3/32 and thinner for flexible. I think I got it HT to either 58 or 60. Onca again, no notes...