Something different

Don Hanson III

Don Hanson III

Joined
Oct 3, 2002
Messages
12,297
This is a thin flexible 8'' forged fillet knife for a good customer, steel is 1086M (started 1 3/8'' round stock) damascus spacer and local black walnut handle, it was a pain to make and a unusual custom but I'm mighty pleased with it. What do ya'll think? Thanks for looking:)
 
Looks good from here.I would imagine it will perform as good as it looks,and that's bound to make any customer happy.
 
Keith Montgomery said:
That is without a doubt the nicest fillet knife I have ever seen.
Click to expand...

Took the words right out of my mouth... except for a few incoherent gurgles too!
 
I'll make no bones about it, that is one beautiful fillet knife. :)

Get it, bones...fillet knife... :)
 
One of my favorites from you Don
your walnut pieces have all been stunning
this has that slight nordic feel but pure Hanson
Yum!
 
Beautiful work Don, you've got no limits on what canvas you paint, that's for sure...

Frank H.
 
I like it a lot. The handle does remind me of that nordic company, but the blade is oh so sweet. And the hamon almost makes it remind me of a slender tanto....

Hey, while we're on the subject of fillet knives, I have a serious question. I am a hunter, not a fisherman, so don't laugh too hard. (done more fishing with rifles and explosives than with a fishing pole. ;) ) Why does it have to be so thin and flexible? How do you use a fillet knife where you're cutting while the blade is flexed? If you're cutting through bones, shouldn't it be more rigid? We do a lot of our own butchering, and thin knives can be nice simply for cutting efficiency, but flexibility has never been a requirement. Please enlighten me.
 
I can only add to whats already been said .... one of the coolest, no actually THE coolest fillet knife I have seen ... makes me want to go fisihing just to use it!

Stephen
 
Great piece, thanks for sharing. Who did you get the 1086M from? Howard?
 
That is a beautiful knife and I have to say, that walnut is right off the charts. One very happy customer, no doubt.

Roger
 
Possum - I prefer a stiffer fillet knife myself but some like a very flexible knife. The reson is, you have more feel with a fexible blade so you can feel the bones and know what the balde is doing while in the fish. The object is to leave as little meat on the back bone as possible. This knife is not very flexible but does have a little flex.

Joss - Yes, I bought 150 pounds of 1086M from Howard all 1 3/8 round stock. It's great stuff and produces a good hamon. Be looking for a few 1086M bowies in the near future:D

Thanks again everyone.
 
Don you can make anything that is normally mundane, quite exciting, even a fillet knife:thumbup:
 
Great googley moogely!
The fillet knife of my dreams.
Three :thumbup: :thumbup: :thumbup:


Possum, the flexible blade really shines when you take the skin off of the fillet.
 
sunfishman said:
Possum - I prefer a stiffer fillet knife myself but some like a very flexible knife. The reson is, you have more feel with a fexible blade so you can feel the bones and know what the balde is doing while in the fish. The object is to leave as little meat on the back bone as possible. This knife is not very flexible but does have a little flex.

Joss - Yes, I bought 150 pounds of 1086M from Howard all 1 3/8 round stock. It's great stuff and produces a good hamon. Be looking for a few 1086M bowies in the near future:D

Thanks again everyone.
Click to expand...

Hmmm, kinda like this 11" bowie made with this same steel? :)

hmnbweovtextvLV.jpg


Shot of the Hamon.

DSC06123shrp.jpg
 
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