WTH for making a 3 kitchen / fishing knives

G

Gone2Fish

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Aug 17, 2013
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Hi

I would like to hire someone to make for me 3 knives for my fishing trips. (Its 99% saltwater folks :) )

1) around a 4 - 4.5 inch Deba style for small food prep, filleting smaller fish and bait (Sardines, Mullet, Pinfish) processing on extended (live on board) fishing trips.

2) Standard Deba or Honesuki for Larger fish and general food prep (meat / chicken) around 7-8 inch i would say

3) Nakiri type blade in around the 5 - 5.5 inch range for general vegetable processing. I would lean more towards 5 inch.

They have to be stainless with some toughness and edge retention. Considering they are single bevel I would say a CPM type steel could achieve that. I don't see VG10 or 440C being able to hold a fine edge and not chip in that environment at higher RC??? (I may be wrong). Micarta or G10 for the handle, i don't think wood would survive in the long run???

The small Deba knife would take the most abuse. Standing out on the boat fishing for several hours at a time with little time for TLC. TLC will only come when I am done fishing for the day, lol.

If anyone is interested that has experience in making these type knives / steel... please let me know. I am serious about the request.

Thanks
Gabe
 
I could do that for you. I suggest CPM-S35VN but will use any steel you choose. Canvas Micarta would be an excellent choice for the handles. You can do a search here on BF for examples of my work. I also have my own hosted knifemaker forum so you can check out that too. If you're interested, you can contact me using the contact info. in my sigline below.
 
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