Steel for filet knives

Considering some of the serious packaging that I have gotten from Aldo, I see why his shipping costs more. :D
 
WaltE99 said:
How about .040 for a shorter blade where flexibility is desired?
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Oh, I think .040" would make some really nice fillet knives with shorter 6" or so blades. As mentioned before .040" is what I use for 3" or so paring knives and they work great. Put a distal taper on a .100" blade and you'd be surprised how well it would work with a narrow bladed fillet knife on the 7" to 10" length. Remember, you do want a fairly narrow blade - 1/2", and no more than 3/4" at the ricasso would be my thinking. Comments on width from others.
 
There have been very good remarks about S35VN for such knives in the forum. Do a search !
 
If your need thinner stock I could run it on the surface grinder and take it to what ever thickness you wanted. It would have to wait till after blade show which is closing in fast.
 
I make my fillet blades out of CPM-S35VN. I use .060-.070" stock (1/16"). Distal taper makes the blade very flexible toward the tip, which is around .030".
Hardness is Rc 60-61.
 
Ken H> said:
Oh, I think .040" would make some really nice fillet knives with shorter 6" or so blades. As mentioned before .040" is what I use for 3" or so paring knives and they work great. Put a distal taper on a .100" blade and you'd be surprised how well it would work with a narrow bladed fillet knife on the 7" to 10" length. Remember, you do want a fairly narrow blade - 1/2", and no more than 3/4" at the ricasso would be my thinking. Comments on width from others.
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I used .040 AEB-L for a smaller fillet for bluegills. Turned out great!

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Those look GREAT!!! Now for the bluegill fishing..... or more popular down here would be crappie fishing.
 
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