One of my oldest fillet knives is showing its age. The knife is a wooden handled Rapala fillet knife with a 6 1/4" blade. The fastener on the butt end is gone and the blade is moving slightly. The tang is exposed about 1/16 of an inch. The width of the tang at this point is about 2/16 of an inch. My thoughts are to cut about 2/16" off of the wooden butt end to expose a bit more tang. Then drill and pin. Any thoughts or other suggestions? This knife has served me well and still holds a good edge.
rhettfcr
rhettfcr