I just finished up some .070" thick 14" OAL AEB-L fillet knives. All suggestions and comments are welcome. Merry Christmas
super nice. i got a request for a fillet knife with a 12 inch blade. i am debating on the thickness of the stock to use. i am thinking .110 or so to allow for some stiffness. i don't really want the blade to flex much until the last 6 inches.
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