Cliff Stamp
BANNED
- Joined
- Oct 5, 1998
- Messages
- 17,562
I have had one of Phil Wilson's 9.5" fillet blades for over a year now. It is made from 1/8" CPM-420V, with a cryo treatment and after tempering 59 RC. It has a full distal taper and the tip is left that thin that not only can it be easily bent by hand, the ductility is that high that you can put a perm. bend in it and not cause a fracture. A picture :
http://www.physics.mun.ca/~sstamp/images/phil_wilson_fillet.jpg
I have used it as a reference point in several reviews. I have cut lots of rope, cardboard, staples, mild steel bar stock, carpet, grasses, weeds and even light woody brush. Based on how the edge performed during such work I concluded it was very resistant to rolling, had a high wear resistance with a decent amount of toughness.
I used it several times after catching some trout and it easily outperformed a few of the 10$ - 20$ fillet blades I had. It simply has a more acute profile, regarding both the primary and secondary grinds. The edge is set at about 10-15 degrees with a light double bevel at about 20. The handle is also mor ergonomic and secure because of the swells and guard.
I had intended to use it during the food fishery last year but got tied up. However this year I made sure to pass it around to quite a few people. All of whom were impressed with the confort and security, the way in which it cut, the ease at which the tip penetrated the fish and that fact that it was never sharpened.
It recieved one major workout from one of my fathers friends who used it to fillet their entire quota of 20 cod. They were about 10-15 lbs so it was about 250 lbs. After he was finished I checked the edge and could notice no difference in aggression. There was only one small spot about 5" from the base which was lightly flattened. It was 1 mm long and just dented in enough to reflect light.
I did some cutting and then gave it a few wipes on a 600 grit DMT rod and repeated the cutting and could see no change in performance.
Another 250 lbs of cod was processed with the blade the next day and again I could see no wear on the edge. Everyone was very impressed with the blade as the blades they use will require about 3-4 sharpenings to fillet that much cod and they are not at optimal use then either. These are however low end knives. They are mainly plain carbon chef's knives which have been ground down from years of constant sharpening. There are also few low end fillet blades in the 10-20$ range.
The only real complaint about it was that the very flexible point took a bit of getting use to. As noted they are used to much more rigid points.
It would have been nice to have a benchmark in the intermediate performance range. Say an ATS-34 blade. Something to consider for next year.
-Cliff
http://www.physics.mun.ca/~sstamp/images/phil_wilson_fillet.jpg
I have used it as a reference point in several reviews. I have cut lots of rope, cardboard, staples, mild steel bar stock, carpet, grasses, weeds and even light woody brush. Based on how the edge performed during such work I concluded it was very resistant to rolling, had a high wear resistance with a decent amount of toughness.
I used it several times after catching some trout and it easily outperformed a few of the 10$ - 20$ fillet blades I had. It simply has a more acute profile, regarding both the primary and secondary grinds. The edge is set at about 10-15 degrees with a light double bevel at about 20. The handle is also mor ergonomic and secure because of the swells and guard.
I had intended to use it during the food fishery last year but got tied up. However this year I made sure to pass it around to quite a few people. All of whom were impressed with the confort and security, the way in which it cut, the ease at which the tip penetrated the fish and that fact that it was never sharpened.
It recieved one major workout from one of my fathers friends who used it to fillet their entire quota of 20 cod. They were about 10-15 lbs so it was about 250 lbs. After he was finished I checked the edge and could notice no difference in aggression. There was only one small spot about 5" from the base which was lightly flattened. It was 1 mm long and just dented in enough to reflect light.
I did some cutting and then gave it a few wipes on a 600 grit DMT rod and repeated the cutting and could see no change in performance.
Another 250 lbs of cod was processed with the blade the next day and again I could see no wear on the edge. Everyone was very impressed with the blade as the blades they use will require about 3-4 sharpenings to fillet that much cod and they are not at optimal use then either. These are however low end knives. They are mainly plain carbon chef's knives which have been ground down from years of constant sharpening. There are also few low end fillet blades in the 10-20$ range.
The only real complaint about it was that the very flexible point took a bit of getting use to. As noted they are used to much more rigid points.
It would have been nice to have a benchmark in the intermediate performance range. Say an ATS-34 blade. Something to consider for next year.
-Cliff