Fillet Blades

M

Mkustom

Active Member
Any one ever tried 15N20 for a fillet blade? How did it perform? If not what is the prefered material for a fillet blade?
 
I have been using 1/16" thick 440C with good reviews from customers. I have wondered about 15N20 also, but being an oil quench steel, it may be hard to keep warpage down being that thin, I have had some problems with warpage while plate quenching 440C on the longer blades.
 
15N20 would make a good filet knife. It will need to be cleaned and oiled after use because of little to no corrosion resistance. When I make a filet knife I profile the blade and drill holes before H/T then grind bevels after H/T. Hope this helps.
 
Many well known makers have used it to make fillet knives over the years other than it is not rust proof it makes a darned fine fillet knife.

Bob
 
I made a fillet knife several months ago with 15N20.
The blade is about 7 1/4" and OAL is about 11 3/4"
3/32" thick. It turned out very nice, alittle stiff but a great edge.
I shaped and beveled before heat treatment and did not warp but I think it would be better
to heat treat then shape because of the thin blade.
I have a couple of photos over on the knife network
 
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