Rc Target for filet knife

[J. Hoffman]

Can anyone give me a good target Rc for a filet knife? I'm looking at 60-62Rc for S35VN. Is that a good target? It's .070" steel.

 

[Stacy E. Apelt - Bladesmith]

Rc 61-62 is about the max for S35VN. It is what I request on my fillet blades.

 

[mete]

For all who will read this thread - flexibility is determined by blade thickness not hardness.

 

[J. Hoffman]

Thanks Stacy, that was kind of what I figured.

 

[stezann]

For all who will read this thread - flexibility is determined by blade thickness not hardness.

Eh ehe he good disclaimer!

By the way, a slicer like a fillet knife surely benefit from a high hardness.

... what i has been wondering is why it should be so thin and flexibile? When filleting fishes i use blades that are stiff and works very well.

 

[Stacy E. Apelt - Bladesmith]

Different filleting techniques and objects require different knives. A set of three will do most things.
A 10" blade in .100-.125" by 1.25" stock with a FFG makes a great large and stiff fillet blade. Great for large fish like rockfish and tuna where you cut steaks and big slabs of meat.
A 7-8" blade in .065 by 1" stock makes a great flexible fillet knife. Good for flounder and medium fish with bony ribcages.
A 5-6" blade in .065 by 1" stock makes a good smaller fillet knife for spot, croaker, freshwater fish, and bait. It is also good for trimming along the bones on medium fish.


My buddy has a nice canvas and leather roll with his four favorite fillet knives and a diamond stone in it.

 

[stezann]

thanks Stacy,
i supposed the flexibility should have place in some technique, plz help me understand.... the required flex is a lateral or a torsional one in the technique?

 

[Stacy E. Apelt - Bladesmith]

Yes, if you place the fish skin side down and run the blade along the skin, it allows the tip to flex in a curve as it follows the bones near the spine. It is basically the same principle used with a thin flexible blade in boning meats.