Here a knife issue where I know nothing!

[sm]

Mr. Krein,

I have handled a few of Phil Wilson's works, one being a Fillet knife.
Yes indeed, these are quite extraordinary.

Thank you for reminding us, and providing a link .

 

[Tom Krein]

Glad I could help. Phil makes some seriously nice hunting/fishing knives and is not only a nice guy, but a really SMART guy!

Tom

BTW... Mr. Krein is my dad!

 

[The Tourist]

I showed this thread to my client/friend and he is researching some of the info and pictures. Later that night we did discuss some of the features and proper lengths of these knives.

There is a world of info and choices, aren't there?

 

[JShirley]

It might not be amiss to point out that Tom Krein's knives are great. In addition to making good stuff, such as the nice fillet knives here, I can vouch for Tom's kindness to poor service members.

And he makes a darn good sheath, as well.

John

 

[Pontif]

Hey Tourist - ZDP 189

Hey Tourist,

Hitachi makes a steel called ZDP 189. It is labeled stainless, has the somewhat extrordinary property of being able to be heat treated to a whopping 67 and NOT become brittle (or at least this is what all the literature that I have read indicates).

I still would not use this steel for a large chopper, but for a fillet blade 189 may be one exceptional choice for a HARD HARD use fillet knife. I am certain that the blade will maintain an edge. Everything that I have read indicates that. Also, the RC, coupled with Cryo treatment will allow blade to retain the edge for prolonged periods of time.

William Henry knives uses this steel as a core material in its ultra high end knives. Might want to check with them.

If I could find the steel, I would be on it like "zap!"

Good luck.

Pontif

 

[The Tourist]

Hey Tourist, Hitachi makes a steel called ZDP 189. It is labeled stainless, has the somewhat extrordinary property of being able to be heat treated to a whopping 67 and NOT become brittle

You are quite correct, thanks for mentioning that.

I had two of the former Spyderco Calypso Jr. knives with the older maroon handles. They were a laminate clad with 420CJ stainless. While being a great breakthrough, my company spies inform me they were expensive to make and only 600 were produced.

The knife in a differing format is once again available.

(Pontif, you put your finger directly on this new age of cutlery and metallurgy. I have reached the saturation point where I cannot stuff down enough knowledge. This is the problem here. By hook or crook, I have decided by default to not ernestly participate in the study of knives suitable for watercraft and fishing. I have owned only one Spyderco knife made from H1. I have never owned a MercWorx knife. I have only handled one real-deal Rob Simonich, and that one after his death. Keep writing.)

 

[JShirley]

Yeah, ZDP 189 is supposed to be incredible stuff. Spyderco is making versions of several of their knives in it. They are considerably more expensive, but that's to be expected.

J

 

[Tom Krein]

ZDP-189 is a great steel.

I have several knives using it, BUT... I don't think it would be a good choice for a fillet knife. You could make a stiff fillet out of it, but I wouldn't want it to flex any. I think it would be a little too brittle.

I actually prefer a stiff fillet knife, but many don't...

It is also VERY difficult to get! I have heard it can only be sold in Japan. In the past I have purchased steel for an individual in Japan. It is also VERY expensive!

Tom

 

[kayl]

I'm pretty sure that Benchmade has some nice fillet knives that run $40ish or so...

 

[sm]

Re: Rapela.

What steel are these fillet knives made of?

 

[The Tourist]

My client has decided on buying three Veffs from me. While not that expensive, they were designed by a knife sharpener, and have an ergo handle. A great feature for processing an entire bucket of pan fish without it costing you movement in your wrist.

My supplier says they are all gone. You might try your favorite broker or B&M store, but I'll post pics of the polished work.

Thanks everyone for the great ideas. We researched them until I was sick at looking at fish knives.

 

[JohnBT]

Steve, all I've ever seen about them simply says Swedish stainless steel. Well, one ad did say Scandinavian stainless.

My Rapala is 30+ years old, but I only use it for filleting, skinning, etc. It takes a sharp knife to cleanly skin a 17# bluefish (or fillet and skin small spot and croaker.) The heavy bone cutting & chopping is done with a 6" Case XX sheath knife.

The watermen I know all use white plastic handled fish knives, but they cut a lot of fish day in and day out and sharpen the blades down to nothing pretty quickly. Their discards make great knives for the hobby fisherman.

John

 

[sm]

John,

Thanks.
All I know is the Rapela is proven.

Those white knives I would be curious what they are, my gut says carbon 1095.
Over the years, I have heard so many fisherman share how they used 1095, sharpened with a file, or a coarse stone, to cut fish, and rope - fast.

They go through knives pretty fast, as the shifts are long, or they are out to sea for a long time.

The used ones are spoken for, as folks re use the steel to make carving and whittling knives, and other small tools.

Pretty neat.

 

[cracked butt]

The Rapala/Normark is probably the perfect fillet knife. I have one that I have probably filleted thousands of fish with. The only thing that could be better is a sticky rubbery grip- mine has the birch grip which gets a bit slippery with fish slime, but the shape of the handle helps immensely.

 

[moojpg2]

Dexter Russel

When it comes to fillet knives the only thing one needs to know is dexter russel, their knives are used on more charter boats and by professional fisherman than any other that i have seen, my dad has a bunch that he used to use when he had his own charter boat out of point judith, RI, they will take a scary sharp edge, they're carbon steel, have just the right flex, and they are not very expensive, usually between $10-25 depending on the model so i usually keep a couple different styles in my tackle bag

btw, they're made very near by me, right in southbridge, ma http://www.dexter-russell.com/Processing_Prod_Display.asp?Proc=S&index=pro_id

 

[JohnBT]

I couldn't remember that name to save me. I had to call somebody. Same knives here, D-R Sani-Safe knives...

www.twinsupply.com/products.asp?cat=897

 

[sm]

moojpg2,

Dexter makes a great product line, no doubt!
I am in the South, and it is funny how product lines get attached to locations around the country.

There is a lot of similarity in the offerings of Dexter and Old Hickory, in some patterns, like the wood handled series.
Where I am is, ranch, and farm country, so Old Hickory gets the nod.
Fishing areas around the country gets the Dexter.

John,
Thanks for finding out that information, I appreciate it.

I have used Dexters, down in FL and even in Jamaica.
Dexter still makes a yellow handled "net knife", pretty nifty knife, and works well on cutting rope, not too shabby when there is a beach party in Jamaica, and using for Jerk Chicken, Jerk Pork, and Red Stripe beer.

 

[Tom Krein]

Take a look at the Vicotinox fillet knife... they are pretty nice at the lower price end.

Tom