Trout/Pan Fish Knife Steel

M.FREEZE

M.FREEZE

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Can anyone give me opinions on the following steels for trout knife? I am looking for the upper limits of hardness in each steel so I can get the best edge retention possible. Also I need stain resistance. I am not looking for a flexible fillet type knife either. Toughness is not a big issue. I'm looking at about a 4" blade and 0.125 max thickness
AEB-L STAINLESS
440-C
ELMAX
N680 NITROGEN
ANY OTHER SUGGESTIONS
 
I had a similar knife made in CPM-154 and it has proven a good choice. I'm by no means an expert and I am sure those types will chime in.

4.5" x .125" blade
pbucket2.jpg
 
Flexibility is determined by thickness not HT !! A powdermetal blade like the CPM types are an excellent choice like CPM154 or CPMS35VN and equivalent European ones.
 
I've used a fair amount of 440c for fillet knives, and though I can't speak for the others these
3 in Ats-34 have saw a tremendous amount of bluegils in about 8 years. I too do not believe
I need the flex- more control with the stiffer blade carving around rib bones. 61-62 Rc. Both upper
knives are .062 stock, the bottom one is 3/32" with a lot of distal taper.
Ken.
103_0236.jpg
 
CPM D2 wouldn't be a bad choice either, very stain resistant and excellent edge retention.

But with B&T knives I look at what I have to sharpen while in the field, I often have just a ceramic rod and prefer quick touch ups, rather than 10+ minutes to sharpen and strop a super steel. Just my $0.02


-Xander
 
I make a lot of the exact knife you are talking about. I use CPM-S35VN and get superb results. Use .060" for more flex, or .090" for a stiffer blade. HT for a final hardness of Rc60. Brad at Peters does a great job. It will take a very fine edge, and have good retention.

You listed Elmax. While I don't use it, I am told it is a really superb steel for slicers. I doubt it is worth the extra cost over CPM-S35VN, but it has great performance. If making just a few blades, it may be worth investigating.

If you are planning the Uber Fillet Knife, then you could go crazy and use Cowry X at Rc 63-64.... but it would hardly be worth the cost.
http://www.knifemaking.com/category-s/206.htm
 
bladsmth said:
I make a lot of the exact knife you are talking about. I use CPM-S35VN and get superb results. Use .060" for more flex, or .090" for a stiffer blade. HT for a final hardness of Rc60. Brad at Peters does a great job. It will take a very fine edge, and have good retention.

You listed Elmax. While I don't use it, I am told it is a really superb steel for slicers. I doubt it is worth the extra cost over CPM-S35VN, but it has great performance. If making just a few blades, it may be worth investigating.

If you are planning the Uber Fillet Knife, then you could go crazy and use Cowry X at Rc 63-64.... but it would hardly be worth the cost.
http://www.knifemaking.com/category-s/206.htm
Click to expand...

Stacy, do you find a big difference in corrosion between CPM - S35VN and say CPM 154 for a fish knife when dealing with the water and slime?
 
They are both stainless, and have good corrosion resistance. All knives need to be cleaned and dried after use.
 
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