- Joined
- Dec 10, 1998
- Messages
- 4,860
I had a really good customer ask me to make him a fillet knife. It's not something that I really do but I said yes and accepted the challenge. The hardest part was grinding the blade. I screwed it to a paint stick to have a hard back so I would have something to push on besides the blade. It started out as .125 W-2. I surface ground it to remove the scale. I then took .030 off each side of the bringing it down to .065 and I heat treated it. I then tempered it 3 times at 400 for an hour. Here are the results.
The blade is 7-1/2in long made of W-2 with hamon and hollow ground thin. The bolsters are 416SS and the scales are stabilized and dyed blue mammoth tooth. I sealed the bolsters with JB weld and pinned them on. I also textured the bolsters and the tang of the knife all the way around. The pins are stainless also. The overall length is 12-3/16 inches. I weighs 6 oz and balances really nicely in hand.
Thank you for looking,
Chuck
The blade is 7-1/2in long made of W-2 with hamon and hollow ground thin. The bolsters are 416SS and the scales are stabilized and dyed blue mammoth tooth. I sealed the bolsters with JB weld and pinned them on. I also textured the bolsters and the tang of the knife all the way around. The pins are stainless also. The overall length is 12-3/16 inches. I weighs 6 oz and balances really nicely in hand.
Thank you for looking,
Chuck
