4 Fillet Knives

Matt de Clercq

Well-Known Member
I just finished up some .070" thick 14" OAL AEB-L fillet knives. All suggestions and comments are welcome. Merry Christmas
 

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John Wilson

Well-Known Member
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.

thoughts?


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Matt de Clercq

Well-Known Member
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.

thoughts?


Sent from my iPhone using Tapatalk

I have not ground a fillet knife with a 12" blade but I have done some 10 inchers. IMHO, I would not use steel any thicker than .090". If I was asked to do one that size I would try .070" and taper accordingly.
 
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