Grades that I use

by Kevin
(Newcomb, NY)

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.

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Nov 11, 2015
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by: Anonymous

This is a very page that is giving us very nice information and interesting knowledge. The topic of this post is really very nice.
Nov 18, 2011
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starstarstarstarstar 		Filet Knife grade
by: Hank

440C is a good stainless grade for filet knives. I use 440C hardened to RC 54-56 for my filet knives. CPM S30V is also a good grade for a filet knife hardened to RC 54-56. I keep the hardness of my filet knives lower than any other knives, so that they remain flexible, although doing so requires more frequent sharpening.

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