Fillet Knife

LexEdman · Mar 17, 2009

Hey
Can anyone recommend a Steel for a Fillet Knife?
Thanks

James_Terrio · Mar 17, 2009

Be more specific. There are lots of great steels to choose from.

What's your biggest concern? Ease of sharpening? Corrosion-resistance? Edge-retention?

LexEdman · Mar 17, 2009

I am just starting to make Knives, We have tried 01 3/32 and it appears to not have the flex. I have a piece of old Handsaw that I think may be to thin. How about a old Bandsaw blade? I really not know what to use.

hellgap · Mar 18, 2009

get some3/32 440c when you sand it down it should flwex plenty. I prefer a stiff fillet knife. kellyw

James_Terrio · Mar 18, 2009

Go ahead and try that handsaw material, you have nothing to lose. Keep the steel cool as you grind it. Don't forget to browse through the beginner's thread.

AcridSaint · Mar 18, 2009

I would look closer at the grind, the steel won't flex much at 3/32".

gixxer · Mar 18, 2009

Another maker in here uses CPM154, as do I. I leave the handle the full thickness(.093), and thin out the spine to .060. After HT the blade has what I would consider a "medium" flex. Then again too the blades I make are fairly large for skinning 50lb+ amberjacks so if you make a shorter blade you might want to go thinner.

SBuzek · Mar 18, 2009

For most of my small filet knives I use 1/16" 440C.Will give you alot of flex and good corrosion resistance. Most of mine are 6-7" of blade and 11-12" overall usually about 1/2" wide.
Stan

LexEdman · Mar 18, 2009

Thanks For all the info. I will give it a try.