Fish knives

I apologize if you can't see it guys. I didn't make it or upload it. It was done by my customer. His wife just emailed it to, & I copied/past it here. I wish I could help those who can't see it. I'm in USA and it works here. Turns out I designed a pretty good fishing knife. Not bad for the first one. LOL.
Awesome video. This thread has been amazing in getting me up to speed. My dry cleaner Mr. Kim wants a 12" blade. That seems a challenge but I feel better about it when I saw what you made. I'll keep you all up to date as I go forward. Thanks.
 
Awesome video. This thread has been amazing in getting me up to speed. My dry cleaner Mr. Kim wants a 12" blade. That seems a challenge but I feel better about it when I saw what you made. I'll keep you all up to date as I go forward. Thanks.

Thank you. I appreciate that. The owner told me he did 32 fish with it, and his friend asked to use it, and did another 20 fish. So over 50 fish and he said it would still shave hair. He told me after over 50 years of heavy fishing, he has never used a knife like it. Made me feel pretty good, and I glorify God for this ability. I really like CPM20CV for wet use & kitchen knives.
 
TeroTuf or STC. His canvas will be permsoaked in fish guts, slime and blood during first hour.
 
TeroTuf or STC. His canvas will be permsoaked in fish guts, slime and blood during first hour.


LOL. I made the knife. It's not canvas micarta. It's G10, and he used the knife for a WEEK without being "permsoaked" as you put it.

I wish people would would look before they leap! Especially when you are going to post a smug response, with a matter of fact attitude.
 
LOL. I made the knife. It's not canvas micarta. It's G10, and he used the knife for a WEEK without being "permsoaked" as you put it.

I wish people would would look before they leap! Especially when you are going to post a smug response, with a matter of fact attitude.
Are you OK?

I typed permanently soaked, deleted it for spelling, and as I already pointed out the text I typed was changed by the software (interesting how one post fires you up, and the other you blatantly ignore); this issue with the software has been addressed by the, "Regular crowd" in other threads.

I think you assumed I was addressing you based on the chronology of the posts. I honestly never even read your post, bruh. I've said it before and I'll say it again - I have to remember (for the blood pressure of others here) to use the reply function to avoid these types of misinterpretations.

"I wish people would would look before they leap! What a smug response!"

I'm glad you went with g10 for a filet knife. As a final, I'd like to point out my comment was in response to this comment (obviously):

Yeah, besides the points made above about thickness and design, you will also want to know if this guy is fishing in saltwater or not. If so I would suggest something stainless with good corrosion resistance. Cpm154 would be my personal choice. Also I would use a handle material that gets a little grippy when it gets wet such as canvas micarta
 
  • Like
Reactions: MJV
CPM-S35VN makes excellent fillet knives. It has a good stainless resistance to corrosion, and has a sharp and tough edge. I would use .09/.10"" thick for larger and heavier fillet knives ( tuna, rockfish, drum, etc.), and .06/.07" for smaller fillet knives. Use less distal taper for stiffer blades ( less flex). On a long thin fillet blade, there is no real need for taper except for the last 1/3 to 1/2 of the blade to the tip. The thinness of the steel gives plenty enough flex. I like the tip ( measured about an inch from the point) to be half the thickness of the ricasso.

I make a large fillet knife with a 1" to 1.25" wide blade about 10-14" long. Small fillet knives are usually 3/4" to 1" wide and 6-10" long. For long blades with good flex desired I use the .060" steel. These type blades are popular with flounder and other flatfish fishermen.

Handle type is important, and varies with different type fishing and personal preferences. Some are pretty much the same as a kitchen knife, and others have a deep hand recess, like a fighter, to provide a strong and indexed grip. I like a good recess for the first finger and a slight palm swell with just a bit of a birds head butt..

Avoiding breakage on a fillet blade is usually done by having more flex, not less of it.
Hardness and steel type do not govern flex. Toughness and geometry (thinness and taper) does. Mostly, it is geometry.
The edge life is a product of the steel type (chosen for toughness), and the hardness from HT. Hardness and toughness greatly governs edge retention.
Toughness and hardness are a sliding scale where one increases as the other decreases. You pick the attributes you need/want and find the best balance.

Most makers find a tradeoff that gives the best of both. On a fillet blade in S35VN, I generally use lots of taper and HT to around Rc 61-62.

If your customer wants a long and stiff blade with long edge life, I would suggest you use the .090" CPM-S35VN stock with about a 50% taper starting at the center of the blade. Do the HT ( or have it done) at a point or two lower than you would for a kitchen blade, Rc61-62 would be good.

First, I would draw up a couple fillet knife silhouettes and let him pick the shape he wants. Draw them with 14" blades and shaped like a long boning knife. Let him re-draw on the sketches where he wants the tip to be and the tip shape he likes. Make other adjustments as per his wishes. Once you have a good sketch, proceed from there in steel.

If you have a piece of .060" and .090" stock around, show him both. Some people have no idea what the thickness numbers mean, but can see with their eyes what they like.
I have people ask for a kitchen or fillet knife and say they want it 1/8" thick. First, I show them a piece of .060" stock, and they say, "Yes, that's just right." Then I show them .125" stock, and they realize how thick that is.
I have read this post about a dozen times. I deeply appreciate the detail. If I pull this off it will be because of your willingness to pull a newbe along.
Thanks
 
Back
Top