Recommendation? Steel thickness

B

Bob Duguay

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Aug 28, 2017
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getting ready to place a order for some ABE-L. Will be making or trying my hand at a chef and fillet knive. I am new at knife making (have 5blades under my belt). What material thickness would you recommend for each and where to buy? Thanks
 
For the chef, I would go with .110. Fillet next size down. You can buy from NJSB, Alpha, etc.
 
I am working on a fillet knife right now. I used 1/16. It seems to be flexible like it should. Its my first one so I cant say how it will hold up. I think if its too thick you wont get the flex you want.
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All depends on blade length - for a fillet knife I'd think anything from .060" to .070" would be in ballpark. I've used .040" for paring knives with success. For a chef knife it would depend if a petty chef or an 8"+ chef blade. A short petty (5 to 6") even .072" works good, while a larger 8"+ size blade would work nicely with .090" to .110". My choice would be a FFG for chef or fillet.
 
For a chef's blade anywhere from .070 to .100". For a fillet .060 to .070". Paring blades can be .040 to .060". Most first kitchen knives are WAY too thick. If you doubt this take a micrometer and measure some of your kitchen blades in the knife block.
 
Grinding thin stock is VERY tricky, especially if you use a work rest (I do). The piece can get sucked between the belt and rest with terrifying (and piece-wrecking) results. Keep your wits about you and you'll make some amazing kitchen knives.
 
If your work rest is "Notched" such that the sides go a bit past the belt, you will have a hard time wedging a blade between the belt and the rest.
 
@stacy thanks, i'll have to get one of those rests. such an obvious idea in hindsight :P

wouldn't 0.07"/1.8mm be a bit too thin? it seems too thin for a chefs knife once you account for a taper and losses in grinding.
is this for fillet knives specifically? i don't know anything about them (i don't eat meat so i've never needed to use them)
 
Just ground out a bunch of chef's knives in .07 stock AEB-L. Set of 8 steak knives and a couple of push skivers too. All the same thickness. I do grinding on this steel at this thickness post heat treat. A LOT easier.
 
Alex Topfer said:
@stacy thanks, i'll have to get one of those rests. such an obvious idea in hindsight :p

wouldn't 0.07"/1.8mm be a bit too thin? it seems too thin for a chefs knife once you account for a taper and losses in grinding.
is this for fillet knives specifically? i don't know anything about them (i don't eat meat so i've never needed to use them)
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It depends on what the knife will do. If used to break down whole proteins and rough chop crates of veggies, then .120" would be fine because of the added weight and stiffness, but the edge on the .070-.100" knife will be the same. It is the edge that cuts.
 
Hmm, i guess i should try making a really thin chefs knife then. might have to wait until i get an anvil or order more steel, the stuff i have is 3.2mm/0.12". grinding that much off would take a while
it occurs to me that one of my utility knives is around that, though the more recent few have been thicker.
 
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