On Sun, 9 Apr 2006 18:11:29 +0000 (UTC), wrote:

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

Most of the ones in the stores, particularly the Rapala, are junk.

A filet knife should be thin, quite flexible, and made of steel that
will take a keen edge, and retain it while cutting thru bones etc.
The Rapala is made of soft stainless that won't even take a good
edge, much less hold one.

A power hacksaw blade should be very good stock for making a filet
knife.

FIskars makes a decent filet knife that isn't too pricey.

Anything by Wusthof Trident is excellent, pricey and worth it.