fillet knife steel

[chknifemaker]

What steel for a flexible fillet knife?

Thanks

 

[carbonsteel928]

Weird duplicate

 

[carbonsteel928]

I've used 15N20 and S35VN with success.

 

[jobasha11]

Flexibility has nothing to do with the steel type. It's more about the thickness of the blade. That said I like Aeb-L for fillet knives due to the very fine grain and decent corrosion resistance.

 

[Rhinoknives1]

I've used 440C, CPM-154 CPM-S35VN and you can go carbon steel if you like O1 10xx series, I prefer stainless for food prep, but people have been preparing foods with carbon steel for 4000 years. http://www.whenwasitinvented.org/when-was-steel-invented/

Think thin, like 1/16" The thin blade with distal taper and a 56-58 RC will give you a flexible blade.

 

[chknifemaker]

alright thanks guys!

 

[james terrio]

As said above, flexibility is entirely dependent on geometry. Select steel/HT for a filet/boning knife based mainly on your requirements for edge-holding and corrosion-resistance... and grind that bad boy thin :thumbup:

 

[carbonsteel928]

As said above, flexibility is entirely dependent on geometry. Select steel/HT for a filet/boning knife based mainly on your requirements for edge-holding and corrosion-resistance... and grind that bad boy thin :thumbup:

Just for fun... have you ever seen a deba being used in a Japanese fish market or kitchen? Technique is king regardless of the blade you wield.


[video=youtube;BXpJqD5oJ-w]https://www.youtube.com/watch?v=BXpJqD5oJ-w[/video]

 

[Rhinoknives1]

You are so right about technique being paramount. He sailed through that fish.
It looked like a Mackerel to me, but i'm not eating it.

 

[BonhamBlades]

I fish a lot and have used every steel under the sun. In my opinion s30v and s35vn are the best there is for fillet knives.

 

[Stacy E. Apelt - Bladesmith]

I make probably 100 fillet knives a year. CPM-S35VN has been my only steel for a while. I am starting to use AEB-L as an alternate, and it takes a very sharp edge.
Use .060 thick steel for flex, and .090-.010" thick for stiffer blades. .125" and any thicker are only for break-down blades, like a deba. The amount of distal taper determines where and how much they flex.
Really good HT is paramount in a slicer/fillet. I use Peter's HT most of the time. Cryo is done as part of the HT, as I feel it makes for a longer edge life on slicers.

 

[chknifemaker]

what RC would you suggest for a CPM-S35VN fillet knife?

 

[saltyveins]

Stacy, do you do your grinding post HT?

 

[Stacy E. Apelt - Bladesmith]

"what RC would you suggest for a CPM-S35VN fillet knife? " - RC 60/61

"Stacy, do you do your grinding post HT? " - Most of the time except on thicker blades. .060 is always post HT. On .090-.010" blades, I sometimes knock a rough bevel with a 120 grit belt.