Filet knife steel

J. Hoffman

Dealer - Purveyor
I'm looking for suggestions for a good stainless steel for filet and kitchen knives. I've used AEB-L in the past, but the thin stuff is just non existent right now, so I'm looking for other ideas. I would like a very fine edge and toughness. Don't care for 440C. Thanks
 
I was going to suggest aldos new nitro-v, but then I checked and noticed the smallest he has is .110 which is a little thick for filet knives. I remember Stacy Apelt saying the only steel he uses anymore for filet knives is cpm-154.

Sent from my SM-N915V using Tapatalk
 
I haven't bought steel in a good while since I last stocked up. Why is AEB-L so hard to find now? I hope it comes back quickly, it's all I use. (.070 for fillet knives)
 
I was just looking for steel on Alpha knife supply website and they has some AEBL down to .040 and .098 not sure what thickness you needed.

Sent from my SM-G920P using Tapatalk
 
Chuck just got the .040 in, and I think that's too thin. The .098 is little too thick. I was hoping for .068 or .070. Lot's of people telling me to use CPM 154. I guess that is the answer.
 
Back
Top