Number 6 & 7

[seionage]

Just finished up #6 and #7. Both fillet knives, getting ready for the boundary waters.

1/16" 440c Stainless Steel
Rockwell Hardness: 60 (heat treat by Ken Coats)
10" Hollow grind
Handle: home-made burlap, polyester layup.
10.25" overall
5.25" from front of handle to blade tip.

As always, feedback welcome.

 

[Chris Meyer]

Those look as though they will work very nicely. I really like your handle material and their shape.

 

[Shaw Blades]

Great work. Looks like that handle shape would really lock it in a wet/slimy hand.

 

[zenaldiak]

Man, this is stunning! Congrat!

 

[AVigil]

Good job, very nice

 

[Craig Daniel]

Nice knives and yes I am a fan of the handle material.

 

[seionage]

Thanks for the kind words.

Looking forward to testing them out in the next few weeks!

 

[Chris Montgomery]

Those look good for knives # 6 and 7. Getting good grinds on stock that thin and keeping it all straight is not real easy. I like the nice thin point, having a good point and being flexible is paramount to performance the way I use a fillet knife. Good job.

Chris

 

[seionage]

Thanks Chris.

I learned a lot grinding on 1/16 (I'm still learning tons). Sharp belts, and be careful about over heating. I think it was Butch Harner who said this on one of his posts...with thin material, there isn't any heat sink. I grind freehand, without gloves so I can feel the heat of the steel.