First fillet knife

K

Kev

Well-Known Member
I just got this guy wrapped up. It’s the first fillet knife I’ve attempted. AEB-L stainless steel, 60Rc. The blade is fully tapered from .115 down to .020. I feel like I got the right flexibility. The balance isn’t awesome, but the handle locks into my hand well. Should do well on this slippery tasks. 24E5838A-F884-414B-9FAE-D3A5BD1151AE.jpeg
 
Fillet knives are next on my list of things to make along with a fishing day knife. What length is your blade as I was thnking of something in the 6 - 7 inch
 
Von Gruff said:
Fillet knives are next on my list of things to make along with a fishing day knife. What length is your blade as I was thnking of something in the 6 - 7 inch
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6” blade. Much longer is just too much knife for anything one would catch around here.
 
Kev said:
6” blade. Much longer is just too much knife for anything one would catch around here.
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I agree 6” is ideal and also makes a very handy kitchen knife.

I make an 8” as well. The saltwater guys like that length, as well as those who like a lot of flex.
 
John Wilson said:
I agree 6” is ideal and also makes a very handy kitchen knife.

I make an 8” as well. The saltwater guys like that length, as well as those who like a lot of flex.
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I have a 9” blade blanked and heat treated, that is basically the same design. It’s for a friend of mine that fishes in AK, all the time. I decided to try my luck with a smaller blade first before I made one for someone else. This was the first time I have done any kind of taper on a blade. There’s room for improvement, but I learned a bunch, and that was kind of the idea.
 
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