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Max Online: 16728 @ 03/25/12 08:51 AM
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#6326192 - 06/07/16 10:12 AM Why are most filet knives made from crap steel?
HornSlayer Offline
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Registered: 12/13/07
Posts: 1159
Loc: Azle, TX
I would love to find a 9" filet knife made from good steel. Most I see are made of 420 or some other "easy to sharpen steel". I would love to have one made from something other than stock steel. What is the board's recommendation for a 9" or 10" blade? I really like the pattern of this knife but the steel is such crap I refuse to use it.

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#6326264 - 06/07/16 10:51 AM Re: Why are most filet knives made from crap steel? [Re: HornSlayer]
blazin Online   content
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Registered: 10/25/11
Posts: 2148
Loc: Texas

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#6326307 - 06/07/16 11:30 AM Re: Why are most filet knives made from crap steel? [Re: blazin]
MikeC Online   content
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Registered: 08/09/05
Posts: 12873
Loc: Grayson County
Originally Posted By: blazin


The older ones are great if you can find one. The newer ones are made in China, so now they are crap steel as well!
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#6326315 - 06/07/16 11:36 AM Re: Why are most filet knives made from crap steel? [Re: HornSlayer]
cabosandinh Offline
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Registered: 08/12/13
Posts: 1305
Loc: Dallas, TX
1095 is good, but will rust if not oiled

I have 4 custom made/one off fillet knives in 1095
in 4 different shapes, from 6" - 11"

Set was meant to clean anything from crappie/stripers
to tuna/groupers

if you're interested, I am selling the set for $400

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#6326316 - 06/07/16 11:36 AM Re: Why are most filet knives made from crap steel? [Re: HornSlayer]
MikeC Online   content
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Registered: 08/09/05
Posts: 12873
Loc: Grayson County
Fillet knifes are a challenge. Get them hard enough to hold an edge and then they are a lot less flexible and could break if flexed to far. Keep them flexible and they won't hold a good edge. Bigger knives can be differentially quenched so the edge gets hard but the spine will still flex but the small profile of a filet knives makes that very hard to achieve. I've never tried to make one for that very reason.
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#6326336 - 06/07/16 11:49 AM Re: Why are most filet knives made from crap steel? [Re: HornSlayer]
Andrew Griggs Offline
Woodsman

Registered: 02/11/15
Posts: 187
Loc: Telephone, TX
A lot of custom makers use 440 C stainless steel. With proper heat treating and a cryogenic quench you can achieve good edge holding and still have a reasonable amount of flex to it.
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#6327002 - 06/07/16 07:38 PM Re: Why are most filet knives made from crap steel? [Re: HornSlayer]
HornSlayer Offline
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Registered: 12/13/07
Posts: 1159
Loc: Azle, TX
I have a 20 year old Green handle Schrade that held an edge well. But it seems now not so much. Is it possible to sharpen away the tempered area over a long period of time?

Cabo, I only catch really large fish so I don't need a crappie size knife. banana

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#6327405 - 06/08/16 12:20 AM Re: Why are most filet knives made from crap steel? [Re: HornSlayer]
Ridinbackwards Offline
Woodsman

Registered: 11/01/12
Posts: 134
Loc: Van Alstyne, Texas
I've had several people tell me that the Dexter knives are good. I have not used one myself.
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#6327786 - 06/08/16 12:13 PM Re: Why are most filet knives made from crap steel? [Re: Ridinbackwards]
cabosandinh Offline
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Registered: 08/12/13
Posts: 1305
Loc: Dallas, TX
Originally Posted By: Ridinbackwards
I've had several people tell me that the Dexter knives are good. I have not used one myself.


They're good knives, I have about 30 of them for fish and other game

lately I've been using Euro Nordic fillet knives in VG10 and
fine steel from Japan - quite impressed

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#6328386 - 06/08/16 08:00 PM Re: Why are most filet knives made from crap steel? [Re: HornSlayer]
HornSlayer Offline
Pro Tracker

Registered: 12/13/07
Posts: 1159
Loc: Azle, TX
I use Dexter in all of my Markets. Great knives and a great company. They fall on the easy to sharpen side of the equation being made of 440 or 420 Stainless from what I have been told.

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#6330565 - 06/10/16 03:52 PM Re: Why are most filet knives made from crap steel? [Re: HornSlayer]
HornSlayer Offline
Pro Tracker

Registered: 12/13/07
Posts: 1159
Loc: Azle, TX
So I broke down and bought a 1947 Gerber carving knife set for $40 off Ebay. One of the knives in the set is 12", which should translate into a 9" blade. From the research I did it appears these were the first knives Gerber made after the war and are made of a modified surgical steel. Based on research they can be difficult to put an edge on but once achieve are extremely durable. I post up what comes of them, worst case they come in a walnut box.

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