Tons of info on here...questions about kits for a newbie

T

TrekJeff

Joined
Apr 7, 2014
Messages
8
First and foremost, the amount of info on here is amazing. I read through most of the sticky threads and it is a bit over whelming. I came here with the idea of making a fillet knife big enough for salmon, as last year's season was a mile marker season. The standard 10" cheap store bought rapala fillet knife I have just couldn't get the job done as the blade would hardly make it through the top of the salmon to the belly to cut a fillet...so I'm looking for the longer and wider type of project.
I saw some kits on Jantz supply labeled as Alaskan Fillet Kit. The reading I've done has shown me that the Dymondwood handle material isn't preferred. I have a bucket full of old maple and hickory burl that I've collected over the years that I think would make some nice looking "scales" as you call them.

So my question is, are these blanks/kits a good way to start or does anyone have any other suggestions?

Thanks again.
 
Blanks/kits are an excellent way to get started in knife making, but given you are looking for a knife for food preparation, consider using one of the composite materials such as g10 or micarta. Wood will work But you must find a food safe finish and ensure everything fits nice and flush. Butcher block conditioner is a decent choice but must be reapplied often if the knife is used quite a bit.

Beyond that, burl in its natural state is prone to checking and cracking, so if you use it, consider getting it stabilized. It's a great choice for food prep as well as it fills in a lot of the open pores that bacteria could grow.

Also, whatever choice you make, bring some pictures here once you complete them and get some critiques. This is a great place to learn tons of good info, and the opinions are invaluable.

Justin
 
Use your blank to make a good template.If you like the kit and decide to make a knife from scratch,you'll have a good start.
 
One problem with kit knives is that they aren't usually made of the best steel, nor are they made to the highest standards. If you really want to use the knife as part of your fishing enterprise, you might consider getting a blade blank from a knifemaker. That way you will know the steel being used is appropriate to the task and heat treated to exacting specifications... instead of just being a factory run off with no attention to details.
 
Tryppyr, I saw that with some of the kits as they were stated as being made in China.

What really got me thinking about the idea of making a knife was some show I watched on one of the cable channels. A couple of brothers needed a chain saw so they essentially traded up starting from some walnuts, then to some steel stock that they made into knives, then ginseng then a motor cycle and finally the chain saw. They were making knives out of steel stock and old cross cut saw blades. So the idea of making a fillet knife to take care of those 30+lb King salmon.

I'm sure there's still a mountain of information I need to look through. Thanks for the advice.
 
Check to see if Gene Martin makes a filet knife blank. He probably does. If you find that to be the case, I recommend his blanks. He uses a lot of d2, but for a fish knife, may use stainless. Me personally, I'd love d2 for the job, but others may prefer something with a tad more chromium.
 
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