Don McNeil
Well-Known Member
First question: Assuming stainless steel is the best option...which SS should I use. Along with your answer could you also please give an overview of heat treating for the given steel. I have never worked with SS before but I do have an oven for temp control.
Second Question: Would 1084 or 1096 or 5160 or even O1 make an acceptable filet knife?
Second Question: Would 1084 or 1096 or 5160 or even O1 make an acceptable filet knife?