i need to make a fillet knife with a blade 10-12 inches long, i want it to be able to have flex in it, i also dont want ti to snap , i have some 1/8 inch stock here. what thickness do u folks recommend i take it down to. and should i do the ht the same of as for my skinners or change it up? thanks Pete
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fillet knife thickness for cpm 154
- Thread starter Dakota 11
- Start date
- Joined
- Dec 2, 1999
- Messages
- 9,910
I use 1/16" thick for fillet knives and like the flex it gives. Easier to sharpen also. I just profile and drill the blank before hardening and grind the bevels after.
In order to get the flex you want you have to balance out the thickness with the width and length of the blade. The length of the blade depends on what kind/size fish you or your customer want to fillet. If we are talking salmon or halibut i would go at least 14 inches in over all length. Once you get the length nailed down design the blade, again, for the fish. Form follows function, always. Consider the rib bone thickness. If the knife blade is too thin and narrow it will tend to "whip around" or "wander" due to twisting and flexing and not go where you intend it too. First figure the length, then the width and shape of the blade, then take it down in thinness. Also consider need for stiffness for cutting "steaks". Again, if it is too whippy, it will be a pain. The wider the blade, the less whippy it will be, but it won't "cut the curves" as well. If the blade is not thin/flexible enough, it may not "flex flat" as easy when cutting off the skin. Also, each steel has different flex characteristics. In other words, same dimensions, different flex.
- Joined
- Dec 2, 1999
- Messages
- 9,910
No I cant find it that thin either. I just use the old ATS 34 for fillet knives. I cant sell them for enough money to make it pay off having the steel surfaced to 1/16" and it has to be thin to flex.
- Joined
- May 16, 2001
- Messages
- 268
With a blade length of 10-12 inches it seems that it will be used for some big fish.Tazz10m has a excellent description of a fillet knife for big fish. I use 1/8 stock with a distal taper which allows building a knife with some backbone with a flexible tip