how do you get the flexibility in a fillet knife? is it blade thickness, rockwell hardness or type of steel?
the amount of force required to flex the blade is cross section, the yield point (the point of bend of breakage) is steel choice and heat treat.
in general thinner blades can support higher hardness and still flex with out breaking.
MP
I have an order for a fillet knife, but have never made one. Any advice on steel, thickness, if I should forge or stock remove for that project? Any tips to the process?
Respectfully
Michael
if it was me i would forge it from something like 80crv2 forge to just under 1/8 thick at the spine profile and harden/temper it , around 57-58 ish then grind i would shoot for a lot of distal taper and a spine thinkness around 0.080 at the tang, dropping to at least 0.050 in the mid area of the blade tip around 0.020 or so.
I would be checking hte flex constantly and trying to even bend in the flex with a pressure that "felt " right
MP
Matthew thank you for the answer for both questions I found it very helpful
Thanks Matt, that advice is gold! If they ask for damascus, is 80crv2 a good blend with 15N20?
Respectfully
Michael
Mathew gave a lot of good info. I have made a few when I was just starting out, (gave one to a friend to try out so i could get feedback.then made him a second one using the feedback and gave it to him.)word of warning with really thin blades dont agitate it if your heat treating it yourself espeically if you use Parks 50 or similar fast oil...thin knives go fast. Also, thin knives heat up faster than thick ones when grinding, so be very careful when grinding it.
