I'm wanting to make my first fillet knife and need some advise on getting started.
What steel is good (can I use a high carbon or tool steel)?
What's the best blade thickness for good flexibility
And best heat treating & tempering?
That and any other advice would be greatly appreciated.
What steel is good (can I use a high carbon or tool steel)?
What's the best blade thickness for good flexibility
And best heat treating & tempering?
That and any other advice would be greatly appreciated.