Making Chicken Salad with Phil Wilson Fillet knife

[james terrio]

Thank you for the detail, Phil. Flexibility of a blade is one of those attributes that's very often misunderstood.

 

[Ankerson]

James, you are exactly right. Flexibility is a function of the geometry, independent of hardness. I shoot for 60/61 on fillet knives so that when flexed very hard they will slightly yield and have a permanent bend. You can turn them over and bend them back. This will happen at higher hardness as well but the plastic range starts to get much narrower and as a result they are a lot less forgiving.

Jim, thanks for the great review. I use fillet knives in the kitchen a lot as well. Very handy to bone out a chicken breast or fillet out grapefruit sections. Phil

Ah, OK.

Now I remember, I knew the RC hardness was involved in there somehow, just couldn't remember exactly what the details were.

Using it in the kitchen helps me get used to using it and the flex.