Fillet Knife advice

Chris Railey

Chris Railey

Well-Known Member
Filletting those fish this weekend made me realize I need to make a fillet knife. What thickness do those of you who make them start with? What type of grind? I will have to use 1095, 5160 or 1084. But I can Gun Kote it to keep the rust away.
 
I’ve made 2 from AEB-L. I started with .118, but would use thinner if I where to build another one.
The trick for me to get the proper amount and placement of the flexibility, was to get a good distal taper. On both I went from full thickness to .020 on the top.
 
I would so use 15N20 or AEB-L if I had a HT kiln. More than likely I will need to use 1095 because its easiest to find thinner stock than the other simple HT steels.
 
15N20 is simple to heat treat..... it's nothing more than 1075 steel, with the addition of 1.5% nickel.... so heat treat it as you would 1075. I'd prefer it over 1095 because the nickel will lend a degree of strength and toughness versus an alloy with no nickel (such as 1095).

It's rare to find 15N20 in anything thicker than .100".
 
EdCaffreyMS said:
15N20 is simple to heat treat..... it's nothing more than 1075 steel, with the addition of 1.5% nickel.... so heat treat it as you would 1075. I'd prefer it over 1095 because the nickel will lend a degree of strength and toughness versus an alloy with no nickel (such as 1095).

It's rare to find 15N20 in anything thicker than .100".
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Thanks Ed, I appreciate that. I have never looked into Heat treating 15N20 so that is good to know. It is easier to find thin 15N20
 
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