Grades that I use
I have been making custom knives for about 12 years. Most of the knives that I make are general purpose/camp knives. Most of the small blades that I make are out of 154CM, CPM S90V or PM M-4. I like how these grades hold a fine edge for carving and whittling. My bigger knives, I make from CPM S30V or CPM 3V. They are tougher and can take a beating around camp.
Usually I harden them to about RC 58-60. I have been pretty happy so far.
I am looking to make a fillet knife for filleting fish at camp. Does anyone have any ideas for a good fillet knife grade? I know that it needs to be very flexible and I would prefer a stainless grade.