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Bout to order steel to make myself a dedicated set of pier knives. What do you guys look for? Steel is going to be AEBL, closest stainless you can get to carbon steel cutting edge. I usually use stabilized hardwoods for handles, may go with a "grippy" finished phenolic. Just looking for some design ideas. I kinda know what I don't like about the factory blades I currently use.
IMNSHO---It's hard to beat the Rapala blade design, especially for the small fish that I catch, and the 6" blade readily takes care of fish up to 10-12#, especially kings and Spanish. The blade needs a certain amount of flexibility to navigate bone structure. For bull reds and those few large kings I catch, I like the Dexter-Rusell boning knife which is stiffer but still has the narrow blade. I have more control over a smaller blade than I do over a big blade, and I get more meat on my fillets. A 9" blade would be good if you did a lot of boat fishing and got into lots of big snapper, grouper, smoker kings, wahoo, mahi-mahi and amberjack.
Sounds like a really interesting project that you're undertaking.
I'm primarily a carbon steel, forged blade kinda guy lol as a rule I only make knives I know how to use, so I've bought a several different fillet knives to see what I do an don't like before dropping the time and money on designing, making and testing a new design.
Good plan. Now, come on down and catch a whole bunch of fish so you can practice with your new knives. Heck, I may even let you practice on some of mine, if you think you can handle a chore of that magnitude.Quote:
Originally Posted by will46r
We'll hopefully be back down in a few weeks. Iffen you're there, I'm willing to butcher your fillets just in repayment for the advice you've shared. Now I do mean "butcher", you'll probably be pretty unhappy with the amount of fillets in return for the fish handed over :DQuote:
Originally Posted by Haywire
so i'll go ahead and hijack the thread a bit. i have a bubba blade that i had heard great things about and it really is a good knife. however, i am not a fan of the handle. i'm positive that it is operator error on my part, but the handle seems to get in the way of how i fillet my fish. the guard is too large and doesn't seem like it allows me to process the fish the way my old cheaper rapala does. i suppose i should do the adapting because the knife damn sure can't, but it just bothers me. anyone else feel the same way?
I've 2 of the Bubba Blades a 7" and 9" tapered flex and their pliers, It's the handle that sold me more than anything elseQuote:
Originally Posted by j. gravy
Good hijacking. I hold the base of the knife with my thumb and forefinger; the Rapala handles made me feel comfortable. For my grip on the handle, a big guard is not a help. If you was making it for me.........Like to see it when it's done, tho.
Y'all realize you can reshape those handles using rasps or files? I would recommend getting a 4 in hand from a hardware store and shaping the handles to the way you want. 4 in hand is a file like object with flat and round rasp and file sections.
Being a former chef, I was taught how to properly hold a knife for best control of the blade. That being said, I have gone through a lot of filet knives over the years(more or less because the blades get dull real quick and just don't hold up well). Over the past year though, I have been buying different styles of Cuda Brand knives and have to say I have been very impressed. The handle shape fits perfect to the way I hold the knife and has a rubberized grip that even when my hands are wet, I am able to maintain good grip. They are also made out a very hard stainless steel that holds an edge a long time and makes quick work of sheepshead, snappers, and triggers. I would suggest giving them a look for an idea on what to do with your knives.
You pinch grip your fillet knives?Quote:
Originally Posted by Rockinchef88
I think a lot of complaints about how dull knives get over time is every time you sharpen you actually make the edge thicker because you've removed material, increasing the cutting edge angle. IMHO most knives don't require sharpening, they need stropping (steeling if you're a chef ;) ) Most knives I make have convex edges for strength, you'll ruin em with a stone. Piece of mouse pad with strips of sandpaper and or stropping with buffing compound on leqther is all they need. Course these are my opinions based on how I make and use knives.
Poor steel, heat treat, or over heating during grinding also lead to poor edge retention.
Yeah. Pinch grip. Those cuda knives have an indention the falls perfectly in place in my hand.
The advantage of a custom knife is being able to have it fit your hand lol