Is there some special voodoo to use when heat treating a fillet knife?
I know 1095 isn't ideal for this kind of knife. I should be using stainless. This is what I have and all I've used so far. I have an Evenheat oven and Parks 50. I usually soak for 10 minutes at 1500, heat the oil to 130-140 for quench, temper twice at 400.
Long story short... I'm planning to go on a salmon fishing trip in two months. Wife suggested it would be fun to clean the fish with a knife I've made. Now my brain is wrapped around that idea.
Any information on fillet knife heat treat would be helpful. The way the blade flexs on a fillet knife has me scratching my head a little. I plan on grinding this one post HT.
I know 1095 isn't ideal for this kind of knife. I should be using stainless. This is what I have and all I've used so far. I have an Evenheat oven and Parks 50. I usually soak for 10 minutes at 1500, heat the oil to 130-140 for quench, temper twice at 400.
Long story short... I'm planning to go on a salmon fishing trip in two months. Wife suggested it would be fun to clean the fish with a knife I've made. Now my brain is wrapped around that idea.
Any information on fillet knife heat treat would be helpful. The way the blade flexs on a fillet knife has me scratching my head a little. I plan on grinding this one post HT.
