great skills and beautiful job on knife. I'm really interested in how you actually hold knife against belt when grinding. I have done a couple of angled plunge lines but its quite awkward and I messed them up. So would be interested in watching your method. Thanks
I think most store bought ones are way too soft to avoid people breaking them and for ease of sharpening. 60 seems to be a great hardness though for me!
What steel do you prefer for fillet knives? Would AEB-L be a good steel for a fillet knife? Thanks for your guidance. This will be my first fillet knife and I have several to make for others already. So any help is appreciated!
Just started following your videos. So going back to the beginnings of them. I’ve been making knives just sporadically for the last 3 yrs but have learned a lot from your videos and kind of following in your footsteps as far as equipment goes (but I’m not trying to make it a profession, more of just a hobby in the winter). I’m curious as to know what thickness of steel are you using for your blank with the filet knife?
Hey man, great work for sure, I just wanted to ask you why you did not Heat treat the Blade yourself? It's Not a Really hard process to carry out is it? I mean I have only Heat treated blades a Handful of times and the knives seem to turn out Very well without any dramas with the knife performing to its expected standard.
i have 2 fillet knives i started today i used O1 1/16" thick hopfully i wont screw up the grinds LOL what angle do you recommend for secondary bevel Matt 17 degree? thanks Mark
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Really nice work. I watch all your videos and am learning a ton, thanks.
Thanks for watching!
Great video! I'm about to work on my first filet knife and can use all the help I can get! Thanks for the upload.
Awesome! Good luck and let me know if you have any questions!
Great video! That’s some great flex in that blade, and really awesome grinds! I’ve heard good stuff about that steel too.
Great Vid, The handle material is colorful, though that red handle would take some getting used to. I'd wonder if I filleted myself.
Great video, pretty much the exact same way I do mine. SOB forge
O awesome man thank you for watching!
@@gentrycustomknives8008 of course keep making cool stuff dude!
great skills and beautiful job on knife. I'm really interested in how you actually hold knife against belt when grinding. I have done a couple of angled plunge lines but its quite awkward and I messed them up. So would be interested in watching your method. Thanks
I’ll try to do a more in depth grinding video!
Great video. If I understand correctly.. You mostly went full flat, but you angled the grind to thin out the spine to aid in the flexibility?
Exactly! 👊
Appreciate you making this video... I'm about to make my first boning knife and was wondering how to go about doing it
No problem! Good luck!
Really informative video and beautiful filet knife. I’ve always been curious if filet knives were near 60hrc or more often done at a spring temper.
I think most store bought ones are way too soft to avoid people breaking them and for ease of sharpening. 60 seems to be a great hardness though for me!
Not sure if this will be seen, but won't the spine taper just from normal grinding?
Thankyou for the 'how to' video !
What steel do you prefer for fillet knives? Would AEB-L be a good steel for a fillet knife? Thanks for your guidance. This will be my first fillet knife and I have several to make for others already. So any help is appreciated!
Aebl will work great!
@@gentrycustomknives8008 great, thanks!
Great grind.
Thank you!
fantastic knife, what steel do you use?
These are 14c28n stainless 😀👍
Just started following your videos. So going back to the beginnings of them. I’ve been making knives just sporadically for the last 3 yrs but have learned a lot from your videos and kind of following in your footsteps as far as equipment goes (but I’m not trying to make it a profession, more of just a hobby in the winter). I’m curious as to know what thickness of steel are you using for your blank with the filet knife?
Well thanks for subscribing!! I use the .100 for my fillet knives
Cheers for the info
thanks for watching!
Awesome video, I may have missed it, but what thickness did you start with?
Most of the time I use .100 stock for the fillet builds
@@gentrycustomknives8008 Thanks! I am just getting into the knife life. Working on #2 now. Fillets are in my future. Thanks for the great content.
Hey man, great work for sure, I just wanted to ask you why you did not Heat treat the Blade yourself? It's Not a Really hard process to carry out is it? I mean I have only Heat treated blades a Handful of times and the knives seem to turn out Very well without any dramas with the knife performing to its expected standard.
I do now. I didn’t have my even heat at the time
Great video sir. Is there a stainless that you know of that can be hardened by a novice knife maker like myself?
Pretty much all the stainless I know of requires precise temps and from a heat treat oven.
12c27 is fairly forgiving. It only requires 5 mins at 1080 Celsius👍
@@tbkustomknives8907 awesome thanks man.
really beautyful knife and informative video. thanks for your tipps mate, i can use it:-D swiss greez
Thank you! 👊
Thank you too✌
Who does your heat treat for you on your Fillet Knifes? Thanks, I'm really enjoying your videos.
I have a buddy that helps with that ! I’ll be doing them in house soon though.
i have 2 fillet knives i started today i used O1 1/16" thick hopfully i wont screw up the grinds LOL what angle do you recommend for secondary bevel Matt 17 degree? thanks Mark
Right around 17 should be fine!
thanks Matt @@gentrycustomknives8008
So you don't do your own HT for these filet knives?
I do
Is that already heat treated?
Yes