View Full Version : Filet knife.
12-28-2011, 06:20 PM
Heres a damascus filet knife I just finished. Its Made from 1095 and 15n20. With Cocobolo burl handles and copper hardware, The blade is aprox 8" long and flat ground.
Comments ad critiques welcomed.
12-28-2011, 06:31 PM
beautiful work randy!
12-28-2011, 07:30 PM
Love that, looks the business:D Is it a touch hollow ground?
12-28-2011, 08:40 PM
Sachem, Thanks.. Im really pleased with the way this one turned out! These filet blades can be quite a challenge to grind.
Will, Its a flat ground blade to 0* with a tiny bevel added . Scary sharp, super thin and ready to work! I just finished touching up and tuning the final edge.
12-28-2011, 09:49 PM
Those scales are very cool. Nice work, Randy.
12-28-2011, 09:58 PM
Makes me wish that I broke down fish a lot!
12-29-2011, 02:03 AM
That is some fine cocobolo burl! And man, copper sure looks good with the right wood and without red spacers around it!
12-29-2011, 04:24 AM
12-29-2011, 09:15 AM
Thank you very much. I kinda figured some of you guys would like this one!! :)
12-29-2011, 10:41 AM
Top notch, Randy! :ubersexy:
12-29-2011, 10:58 AM
I wanted to add a couple pics of the spine shot and tip. Yea, Im proud of this one. :D
Thanks again guys for the encouraging comments. and checking out our stuff!!
12-29-2011, 12:20 PM
Do you need to do anything differently when grinding a knife this thin to combat the flex? I can imagine it adds a lot to the complexity
12-29-2011, 01:13 PM
Randy...that is amazing!!! I honestly think when i get my knife from you...I want a filet knife...I am in love with this one!!! Fantastic job!
12-29-2011, 02:33 PM
Thanks Mike, Ill be happy to make you one!! :) let me know when your ready..
TB., yes it does take a little more fineness and attention to grind a thin blade like this. One wrong move.. and its scrapped! (dont ask me how I know this) :(
The flex and overall thin section of steel presents many challenges.. Overheating is probably the biggest problem most will encounter when grinding a filet blade.. Also getting the Temper on the blade where it will have a the right amount of spring and flex, without being to soft to take set when bent, and still hard enough to keep a good edge takes some testing..
Thanks again for checking out the knife, and for the kind words and encouragement!
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