Del's trying to make a fillet knife from a full-hard power hacksaw
blade and me being a desert-rat, don't know nuthin' about fillet
knives and can't help.

The easiest way to go about this I believe is if there are common
factory-made fillet knives out there that have certain properties
you like, used as examples we could check out, so the descriptions
wouldn't be so difficult.

What do you think?

Got any ideas about fillet knives you'd like to share?

If you could take your favorite parts of a few different factory
fillet knives and put them together in one knife, what parts would
that be?

Are there any special edge-angle changes you make to your own
factory-made fillet knives?

Alvin in AZ