phil wilson fillet

J

jackG

Joined
Oct 20, 2000
Messages
107
I purchased one of Phil Wilson's fillet knives and finally got a chance to work it out. He used the S90V (I believe that is the correct designation) and the blade is 8 inches long. These were rather small fish, but they've got tiny, very abrasive scales that dull a knife in a hurry. In the past I've used Dexter Russels, Gerbers, Bucks, Kershaws and a custom job in some kind of 440, on all of which the edge would be going south after a couple of dozen fish. I would have to take a couple of knives along or stop and sharpen. This time I filleted about 60 of them.

When I got home, I cleaned up the knife and tested it's edge on loosely held newspaper. It cut like a scalpal. If there was any dulling, I could not detect it. It was still shaving sharp. I'm unaware of any other knife that will do that. I think Phil's are truly the best fillet knives on the planet.
 
As soon as I see one of Phil's knives on the second hand market(yeah, I know, good luck), I am going to find a way to buy it. I have just read nothing but good reports about his knives. Plus, I really like the styles of his knives that I have seen pictures of.
 
JackG,

just to double check, the knife was made from S90V, formerly known as CPM420V? The reason I ask is because, as you probably know, Phil has taken to working with S30V (Blade July and August 02).

If his knives can really take this kind of punishment and keep cutting, then I will have little choice but to buy one.

Thanks

Geode
 
I heard he was changing. The article indicted the S90V still held a tiny advantage in edge holding but the S30V was tougher.

I have accumulated fillet knives over the years, not because I collect, but because no one, including some fairly spendy custom jobs could get it right. The soft blades resist staining and are easy to sharpen, but you're doing it all the time. The hard ones stain, pit and can be impossible to restore the edge. I had one Gerber that could not be sharpened by hand. The steel was so hard that sharpeners slid around on it like soap.

Whatever Phil did in the heat treat is incredible. Not only does the steel hold an edge as I've described, but I can change it from a more agressive edge, with a diamond shapener (Phil's suggestion), but I can change it back to a finer edge with Spyderco rods with half a dozen swipes. It holds an edge and sharpens easily. There has been no staining. I cannot overstate how good this knife is.
 
I think Phil will continue to make knives in both S90v and S30v as well as any new CPM metallurgy that demonstrates its worth as a knife steel.

S30v is proving to be more rust resistant than S90v. Hence, Phil is strongly encouraging customers to consider S30v for filet knives and other blades that will be used around water especially, salt water.
 
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