Help me make the switch to stainless?

S

samwereb

Joined
Aug 3, 1999
Messages
441
I have made, to date, just over 50 fillet knives, all of the same design. I have only ever used 1095 and I simply love it. I abhor stainless, but my customers are starting to demand it.

How do you gentlemen feel about 440C, for fillet knives (7 1/2' blade .072" stock)?

It seems like it may be the only acceptable compromise for me, but I truly need advice from someone who has worked with both of these steels.

My primary concerns are:
edge-holding capability
ease of sharpening - in the field
durability
cost (please don't recommend ATS34 or D2 as their properties don't justify the increased cost.

Thank you very much for your help.
 
how bout' bg-42, it's a little less then twice the cost of ats-34, but i heard it's very flexible and good in edge holding. you should buy a enough to make one blade, test the blade out, and see how you like it. i have a friend who only used bg-42 and d-2.
 
You might find that some customers really like ATS-34 due to its looks. I've seen some really great finishes on ATS-34. For a using knife I like BG-42. These are both on the more expensive/harder to work with side of things.

For easier field maintenance you might try Sandvic 12C27. It gets about as hard as 440B, but can be a little tougher. It is real easy to get really sharp. A lot of the commercial filleting knives use 12C27, but they keep it a bit soft. Outdoor Edge uses a Rockwell around 57 for 12C27 while the commercial filleting knives feel like they are around 54-55 to me.

If you go with 440C, by all means cryo treat it.

[This message has been edited by Jeff Clark (edited 29 December 1999).]
 
use ceramic belt sanding belts, and it won't be hard to work anymore. i've put handrubbed, and mirror finishes on ats-34, and they look awsome.
 
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