fillet knives?

F

foxbat34

Joined
Dec 26, 2008
Messages
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I just had a customer order two fillet knives. Any recommendations as to steel and size (especially thickness), he didnt specify stainless but I think for a fillet knife that is the way I would want to go. I dont have an oven so will have to send out for HT.
As for the knife it will be used for bluegill, crappie and small cats.
thanks
 
I bought some 1/16" from admiral steel and it seems good I just haven't got to finishing them yet.
 
Some like a flexible blade and some do not. Generally the larger the fish the stiffer the knife. I just made one of 3/32" and they liked it. It is used for large Dorado.
 
CPM-154, 1/8" for big stiff fillet blades, 1/16 for lighter, more flexible fillet knives. Cryo is worth it on fillet blades.
Stacy
 
cpm154 is great and i use it in 3/23 then grind most of it after heat to help cut down on warping

it helps that i plate quench my steel tho too
you can make stiff blade with the 3/32 or thin it way down and make something real flexy

i like thinning way down (instead of 1/16 stock)because you then dont have to worry about the blade tang flexing as much and tiring to pop the scales off
 
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