Steel Advise For Fillet Knife, Please - -

Roger,
I didn't mean to take you away from a different steel. I've probably built more filet/kitchen knives from 440C than any other steel.
On filet knives I'd much rather heat treat the blank and grind after heat treat than to worry about the warpage. Those thin, long blades have a mind of their own :)
 
Roger, I use 440C. Phil Wilson has made a bunch of larger fillet knives with the 440V, and has fantastic performance with it. I am gonna some day, but right now the 440, like I said.
 
Kit's right. I should expect to use more belt and grind after hardened. See, this will be another first for me - grinding after HT. UUUUGH!!

John, I gotta go with Crucible if its 440 stuff. V all the way. I'll loose money on this one but thats all part of the learning curve.

RL
 
roger i have had the best luck with ats-34 and HT before bevel grind.i just exchanged email with kit about this with the 440c. since its temper is around 400 degress it gets hot easy with that thin of a blade. i know it can be done, its just with the ats temper at 900ish? you have a lot more room. also you will find that ats-34/154cm grinds very nicely after HT. i just thought that the next fillet blades i make will be with BG-42:) which is still my all around favorite steel to work, inculding s30v. the higher stain resistance and edge holding should make a great fillet blade! go for it and don't look back!
 
Rhino, I was hoping you'd show up. You are my man when it comes to these type knives. I am going, I think, to be stubborn and go the 440 route this time. I just about got ATS in my pocket and its time to learn another steel.

I'll probably bug you with an email about some grinding advise before I start. I don't reacon I'll begin this knife for several weeks though.

Well now, I just read your update. Do you see what you've gone and done. BG-42. Now you went and got me thinking about that stuff again. This knife is costing me more with each post. BG-42. Of course! Why not if I can find the thin stock.

That's enough for now. I am happy and broke.

Roger
 
I have used a triple quench and triple draw on 440C and had very good results. I used a forge for a heat source and a oven to temper at 375deg. This was a prototype folder, I used this knife and carried it for several years and it was as good or better than a blade that was profanely done. One thing that I did was use Tuco prevent scale.
Gib
 
I seems folks got wrapped up in the technical aspects of Roger's design and forgot one the customer's specifications:

This knife will be primarily made for Northern Pike and Walleye.
Click to expand...

Now having worked with, fought with, eaten, and been eaten by both varieties of fish, I'd like to add some necessary attributes to this 'fillet' knife.

First, Northern Pike should be killed while still in the water, before cutting the line and letting it and the lure sink to the bottom. A 10" blade will suffice, but the blade shape needs to be that of a Sashimi Hocho for maximum killing effect. However the handle needs to be at least 3' long to avoid any possible contact with the SOB that gave me the infection.

Second, for Walleye not the smallest piece of meat is to be damaged or wasted. For this fish has not been tainted by the curse of original sin. It is truely aquatic life as God intended it to be eaten. So, for this fine work the 3' handle should be detachable.

Steve
 
Roger-

As I was reading all the votes for 440C, I was thinking BG-42! No offense to anybody here, but I have never cared much for 440C. I have done a lot of blades in it, heat treated by Paul Bos, and I just never really was impressed with it. And I KNOW Paul was treating it right.

BG-42 is plenty flexible, and will hold a great edge, AND it's easy to work. I have never had any trouble working it, yet I have heard some say they have.

S30V would also be an excellent choice.

A 3' handle Steve?!?! Isn't that what pistols are for? :D :D :D I've only fished for these vicariously on TV. I used to work for a guide here and all my experience is with salmon, steel-head, sturgeon, BIG STURGEON, and bottom fish from the Pacific. With all of these a blade of at least 7" is needed (IMHO) but up to 10" is great. I found I will gladly trade a little flexibility for some strength....a LITTLE.

But BG-42 will do all that just dandy!

If fillet knives didn't live in the most nasty, rust inducing environment a knife could live, I'd say L6...but life isn't perfect is it? :)

Nick
 
Yeah, BG-42 never even came to mind when I started the thread. It is a steel I have been wanting to work too so why not on this one. I was pretty settled on 440V until Rhino reminded me of BG-42.

I think Steve's 3 foot handle is for bashing the pike.

RL
 
Originally posted by rlinger
Rhino, I was hoping you'd show up. You are my man when it comes to these type knives. I am going, I think, to be stubborn and go the 440 route this time. I just about got ATS in my pocket and its time to learn another steel.

I'll probably bug you with an email about some grinding advise before I start. I don't reacon I'll begin this knife for several weeks though.

Well now, I just read your update. Do you see what you've gone and done. BG-42. Now you went and got me thinking about that stuff again. This knife is costing me more with each post. BG-42. Of course! Why not if I can find the thin stock.

That's enough for now. I am happy and broke.

Roger
Click to expand...
Roger, remember that the customer pays for the steel,belts, etc!
 
Laurence got me too, the same answer from him when I was complaining a while back. Rascal.Ol' L. is tough as a rhino, and has the memory of an elephant!
 
My vote will go for S30V,a 7 to 9 inch should suffice,a 7 1/2" is what i usually sell to commercial fishermen cutting west coast salmon avg weight about 25 lbs.My opinion is you have better control with a shorter blade.
I did one blade of 440C using the triple quench outlined by Ed Fowler and it was a superblade that i have not been able to repeat..
 
Yeah, I really like s30v and I have the stock on hand. I think though I'll take this opportunity to start learning another steel and BG-42 may be it. I'm not real excited about doing 440C and that is why I was leaning toward the 440V or the s60v earlier in the thread.

In fact, I was thinking of posting a thread asking for advise on a new (for me) high carbon steel to try and then this fillet thing came up so I had to fall back to stainless.

RL
 
Roger, the reason i use 440c for my Rhino chop/slicer and other culinary knives is rust resist factor along with ease of sharpening. i target these to the home chef and camper. then i use ats-34, BG-42 and s30v depending on the level of the buyer.
 
Rhino, yes - I remember you spelling that out before a few months ago and I understand your reasoning. Thanks for the reminder though.

RL
 
Roger, my friend I wish you great luck bowhunting deer and turkeys
this fall. Sorry, I got side tracked with that "T" word again. Back to
the thread again. I was reluctant to make further comment on the fillet knife, however there are a couple of thoughts on this. I am happy to hear that you are not considering 440V (S60V), since it is too brittle at higher hardness levels. When using a fillet knife, the bones are contacted on a regular basis, and edge holding is not a matter of abrasion resistance, but hardness. Blunting of the edge is more of a problem, at least in theory. I think Allen is right on blade length. I have filleted more fish in my 63 years than I care to remember and I have filleted plenty of 20 pound fish, I don't think a long blade ( 9-10" )is necessary and on smaller fish the long blade can't be controlled well enough to conserve meat. And some of this fish meat cost $20 ot $30 a pound ( $ boat, bait,gas ect,ect,ect.)
 
Don, good points that I had not considered that well. BG-42 should fit the bill, don't you think(?).

RL
 
Yes, BG42 sounds like a good choice. Don't worry too much about grinding after HT, there isn't much metal to remove. In some ways it seemed easier.
 
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