Making a fillet knife. I have questions.

That is a stock gauge for most suppliers. Admiral sells 440C and ATS-34 (same as 154-CM) in 1/16"
Niagara Specialty Metals has that size.

And.......ALDO.....has several things in 1/16". I get my .060" CPM-S35VN from him. Make great fillet blades.
Best to call him and see what he has on hand - (973) 949-4140
 
Thanks, I had just been going by the websites for their inventory. I will give Aldo a call.


Bladesmith: What RC are you finishing your fillet knives in S35VN?
 
I haven't made but a couple of fillet knives, but I've filleted thousands of panfish, smaller catfish, and a few largemouth bass. I like a fillet knife to be very flexible, most importantly, and to hold an edge well. My fillet knife probably gets better care taken of it than most of my other knives, except those in the kitchen, simply because it is use specific: it gets used, washed, and then stored, so corrosion resistence isn't that big of a deal to me. I'd look for edge holding over stain resistence among stainless steels, personally.
 
Last edited:
Todd Robbins said:
I'd look for edge holding over stain resistence among stainless steels, personally.
Click to expand...

You and me both :thumbup:

Problem is, not everyone takes care of their tools as well as you do... sometimes we have to consider that.
 
I don't obsess over final hardness as much as most seem to do. Making the knife geometry properly and getting the HT done right are how to get a good blade. The Rockwell on my fillet blades is 60-61 most of the time. To be honest, I haven't tested any of the S35VN blades for hardness, but I austenitize at 1950F and temper at 400F with cryo, which should be about 60-61Rc.
 
This thread is full of great information. I am going to start ordering supplies today. Hope to pick up the stall matting today and drop a chunk into some saltwater tonight. My plan is to get enough steel to do a few fillets in 440C and then probably try my hand with a couple in S35V. Thank you all for the great information, please keep it coming!
 
You must log in or register to reply here.
Back
Top