Lerch
Well-Known Member
Hi all
Well a buddy of mine approached me today with a knife he wants me to build for him, a fish fillet knife. After some thinking this is what i am coming up with
Blade 7" long, 4" handle, 11" OAL
1/16" 440C steel blade
Hollow Ground and slightly curved blade
Heat Treat/plate quench/cryo and temper to apprx RC 57
Red and Black G10 handle with red inner liner
After reading to help prevent warping i was planning on grinding the blank steel to profile, drilling and then heat treating. after this do the blade grinding. I also thought about doing a little file work on the spine roughly 1.5" out onto the blade and follow it back along the handle (if that makes sense to anyone )
Any opinions/ideas? would this width of steel be flexible yet tough enough to be used as a fillet. would it hold a edge or would it need to be harder?
before this a fillet knife had never crossed my mind so any tips or ideas would be great lol
thanks
steve
Well a buddy of mine approached me today with a knife he wants me to build for him, a fish fillet knife. After some thinking this is what i am coming up with
Blade 7" long, 4" handle, 11" OAL
1/16" 440C steel blade
Hollow Ground and slightly curved blade
Heat Treat/plate quench/cryo and temper to apprx RC 57
Red and Black G10 handle with red inner liner
After reading to help prevent warping i was planning on grinding the blank steel to profile, drilling and then heat treating. after this do the blade grinding. I also thought about doing a little file work on the spine roughly 1.5" out onto the blade and follow it back along the handle (if that makes sense to anyone )
Any opinions/ideas? would this width of steel be flexible yet tough enough to be used as a fillet. would it hold a edge or would it need to be harder?
before this a fillet knife had never crossed my mind so any tips or ideas would be great lol
thanks
steve
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