Kershaw Filleting knives

i have one and it doesnt seem to stay sharp for very long. Any idea why 420j2 steel was chosen? didnt know that when I bought it.
 
Most fillet knives use a softer steel for flexibility. They have
to be able to bend. Usually it's the old "surgical stainless" that you get.

mike
 
isnt there a better alternative steel than that? I got it because of the brand and seems like even a cheaper fillet knife hold an edge longer than that. i am disappointed. why not 440 at the very least?
 
The best steel for a fillet knife that can hold an edge rusts. Yup, carbon steel.
 
I have to disagree with that. Fillet knives usually are commercially made of stainless due to the dampness issues and perhaps that carbon steels are less flexible?
 
Filletting knives come in two types.

1. the kitchen type. The best ones are carbon steel, very thin, and very flexible for following the backbones on flatfish like sole and the backbone on fish like salmon or trout. They are quick and easy to sharpen.

2. the boat and angler type. These are usually stainless steel, have decorative bolsters and a plastic or leather belt sheath. They are more rigid, and because they are stainless steel take a bit more sharpening, but will keep the edge longer. In stainless they are better for the commercial sea-fisherman, or the angler who tosses his filletting knife into his tackle box for weeks or months.

Not sure it would work in VG-10 for number 1, but it would in number two?
 
Hello Andrew

Thanks for your info. I had thought that stainless are more flexible than carbon steel. I was wrong.

Any brands that sell these sort of flexible carbon steel kitchen filleting knives? dexter?

Already have a stainless bait knife for the tackle box and dont mind another nice fillet knife. ;)
 
You must log in or register to reply here.
Back
Top