Fillet Knife

Oh, our Red River (of the North)has cat fish....nice ones too, but we dont actually eat them...
We catch them, take a photo,,,even name them , but we put them back...

(The rivers here are more or less thought of as open sewer)
 
Nice knife, nice fish! Around here, we bowfish or gig for gar. Never have gotten one to bite any type of lure or live bait-even when I've ran the lure over the fish. What did you use? Gar is considered a nuisance and a trash fish like mudfish are, but I've eaten them and they were good. The only way I've ever had them is gutted and cut into pieces which were fried. Tasted ok, though. Catfish is the best tasting freshwater fish in Florida with bluegill a close second.

Enjoyed this post!
 
the edge holding is crap on this knife. after just the cat alone it went dull. i would have had to break out the stones to sharpen it up. not going to modify a store bought knife again. but it was good practice. ill probably make one up out of my 1080.but that will be a couple of weeks away. will also have to order more canvas micarta tho. but i have to admit taht the canvas micarta was killer for a fillet knife handle. so easy to rinse gar slime off too. ill play around with checkering soon. i just need a little more practice on making a fillet knife before i make one out of CPM154. also need to get a taller dunk container for when im grinding on it. as for the pins i know i need to space them out better. i didnt have much area because of the predrilled holes aready in it. one cool thing about it is that if you hold the knife handle up the butt of it looks like a bird. HEHEHE!!!! :D
 
PimpinSquee said:
well i went to go see my buddy the sheath/saddle maker and he gave me some stainless steel knives to mess with. one of them was a round tip bread knife. well i drilled out the pins in it and reshaped it and made me a fillet knife. handle is green canvas micarta and 3/8" brass pins held together with devcon 2 ton epoxy. i must have spent hours on the handle to make it just perfect. there is not a defect in the shaping of it. check it out and tell me what you think. oh and i hand sanded to 1200.
Click to expand...

Nice conversion. Did you use my method of thinning out the blade, or did you just leave the spine constant thickness? I did not get to add to the other Fillet thread we had going, but I had used my new disc sander to clean up the deep scratches, and rubbed to 400 grit for now. Teh disc sander definately helps clean up the transition, especially if you have the speed fairly slow, using 220 grit as not to remove too much material at once, and its real easy to get to hand rubbin cause the blade is all cleaned up to 220.
 
i basically just ground on it in stages. started with the first 1/3 or 1/4 of the blade near the tip and ground towards the tip. then i moved to the next section going towards the ricasso and again ground towards the tip. kept repeating the process until i got a good taper an good thickness. in teh end i got a really good taper with proper thicknesses. that helped to keep it a smooth transition. i just dont suggest modifying a store bought blade because the edge holding sucks big time. :D
 
I was told you arent initiated as a knifemaker until you get stitches. got 10 from a big bowie i made back in 93, jacob must be trying to get his, lol.
 
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