First Attempt at a*Fillet

[bobbywett]

Hi Guys,

Here is some pics of my first attempt at a fillet style knife.....actually, its a prototype, because its too thick and made from 1095. Just felt like trying my hand at making one.....I'll be putting some of these together with ATS-34 in the 1/16" stock soon. The specs on this one are as follows:

forged 8" blade of 1/8" 1095

sanded to 600 grit with mustard & cold blue finish

Handle is curly maple with four 1/16" brass pins

sanded to 400 grit with a minwax red mahogany stain & tung oil finish

OAL is 12 3/4"

Critiques welcome, as I'm still fresh out of the womb.

Thanks in Advance,

Bob,

Hershey, PA

 

[J.Marsillo]

That's a nice looking filet knife Bob!
I wouldnt put off the thought of using 1095 for filet knives,I made one and had a commercial fisherman fall in love with it.

 

[panch0]

That is a sweet fillet knife. Great job!

 

[Dan Pierson]

That's one of the best looking fillet knives I've seen.

 

[James_Terrio]

Very cool. I too am a fan of mustard and cold blue. That example looks great. The handle finish looks good too! "Old-timey" comes to mind, and there's nothing wrong with that.

I wouldn't mind 1095 unless maybe I was in salt-water. It can sure take a nice edge.

Keep up the good work!

 

[Dixieblade57]

No offense but that may be a little overkill for that little ole Mud Bug! :thumbup:
Great lookin but, what is the length on that beast?

 

[bobbywett]

Thanks for the feedback guys.....

James_Terrio,

I've been experimenting with mustard & cold blue finishes for a while now. Usually, I use one or the other.....but I thought I'd mix them together with a little lemon extract for this blade. There's about 7 coats on it.

No offense but that may be a little overkill for that little ole Mud Bug!
Great lookin but, what is the length on that beast?

Dixieblade57.....the blade is right at 8" and overall length is 12 3/4". I love eating those crawfish....used to spend all day long in the summer catching a mess-of-em below the dam when we were kids. At about an hour before dusk we would fish with the smaller one's and boil up the larger one's with old bay & beer......good eats for sure!