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ziacatcher
Full Grown Flour Bluffian
Joined: 22 Dec 2008
Posts: 6574
Location: The Bluff
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 Posted: Fri Feb 15, 2013 10:32 pm Post subject: Fillet knives |
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| My knives suck. They don't hold an edge. Makes filleting a chore. Any recommendations on good knives?[/i][/u] |
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Bigrock
Full Grown Flour Bluffian
Joined: 25 Jul 2007
Posts: 1380
Location: Sherwood Tx
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J.McDonald Knives
Flour Bluffian in training
Joined: 19 Aug 2010
Posts: 461
Location: Corpus Christi, TX
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| Posted: Sat Feb 16, 2013 12:10 am Post subject: |
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If I had my forge fixed up I could make you a high carbon fillet knife out of 1080HC. If you can afford a custom knife that is. I have a few knife making buddies around these parts I can ask them how far behind they are on their orders to see if you would want to get one from them and how much it would cost.
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Jacob McDonald
210-445-9402
www.jmcdonaldknives.com |
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ironmanstan
Exalted Ruler of Flour Bluff
Joined: 04 Oct 2006
Posts: 12256
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| Posted: Sat Feb 16, 2013 5:15 am Post subject: |
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Kershaw ia what i use no complaints. It holds an edge. Now yesterday I saw one at the Bass Pro shop that caught my eye it was only like 40 bucks but it had a nice looking blade and the lenght of the blade was about 9 inches or better. As far as the edge I use a whet stone and I always smooth my edge just before I fillet. Its amazing what a sharp edge looks like under a microscope. Stainless edges will hols up better in the salt air . If you have any doubts just leave a regular razor blade out on your deck for a week . A good butcher sharpens his knives about once a week but he hones them a few times a day to keep his thin sharp edge straight, inline, and smooth.
http://www.gpknives.com/kershaw-fillet-knife-1259.html
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I LIKE MINE FRIED.
Last edited by ironmanstan on Sun Feb 17, 2013 2:07 pm; edited 2 times in total |
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ironmanstan
Exalted Ruler of Flour Bluff
Joined: 04 Oct 2006
Posts: 12256
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| Posted: Sat Feb 16, 2013 5:17 am Post subject: |
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| J.McDonald Knives wrote: | | If I had my forge fixed up I could make you a high carbon fillet knife out of 1080HC. If you can afford a custom knife that is. I have a few knife making buddies around these parts I can ask them how far behind they are on their orders to see if you would want to get one from them and how much it would cost. |
It will rust . But like and old timer it will hold and edge. Alot of guys use 1080 for blade making . It is getting ito the spring steal range. Lets see, 1080....heat treat at 1575, oil quench, temper low about 375 so you can hold the hardness otherwise it will be to soft. Just off the top of my head i could be off a few degrees without my charts. I would much rather have a stainless blade here on the coast. Just my opinion only. 
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J.McDonald Knives
Flour Bluffian in training
Joined: 19 Aug 2010
Posts: 461
Location: Corpus Christi, TX
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| Posted: Sat Feb 16, 2013 9:26 am Post subject: |
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| ironmanstan wrote: | | J.McDonald Knives wrote: | | If I had my forge fixed up I could make you a high carbon fillet knife out of 1080HC. If you can afford a custom knife that is. I have a few knife making buddies around these parts I can ask them how far behind they are on their orders to see if you would want to get one from them and how much it would cost. |
It will rust . But like and old timer it will hold and edge. Alot of guys use 1080 for blade making . It is getting ito the spring steal range. Lets see, 1080....heat treat at 1205, oil quench, temper low about 375-400 so you can hold the hardness otherwise it will be to soft. Just off the top of my head i could be off a few degrees without my charts. I would much rather have a stainless blade here on the coast. Just my opinion only. |
Ya I know it would rust on the coast. I've been thinking about working with O1 tool steal when I get everything up and running again.
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Jacob McDonald
210-445-9402
www.jmcdonaldknives.com |
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boricua
Horse Mullet
Joined: 31 Jan 2009
Posts: 112
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| Posted: Sat Feb 16, 2013 11:31 am Post subject: |
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| I got a Wusthof for four years now and only hone the edge after each use, sharp as new. |
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SurfinSapo
Full Grown Flour Bluffian
Joined: 03 Dec 2007
Posts: 1089
Location: Corpus Christi, Tx
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O.B.
Flour Bluffian in training
Joined: 04 Jun 2006
Posts: 352
Location: Corpus Christi
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| Posted: Sun Feb 17, 2013 10:03 am Post subject: |
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Hey Zia, what kind of knife are you using?
I use a coho fillet knife from knives of alaska. I got that knife 8 years ago and still use it today. Beleive me i don't post alot of reports but i catch a lot of fish and that knife has prooved itself. But also i don't cut through the ribs in reds, i cut around them so that helps.
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Eli
Finger Mullet
Joined: 28 Aug 2008
Posts: 12
Location: Laredo, Tx
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| Posted: Sun Feb 17, 2013 12:56 pm Post subject: |
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| I use a Cutco fillet knife and they are great, and stay sharp for a very long time. |
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