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Steel For Fillet Knife

Discussion in 'Steel, Hardware, & Handle Material' started by Vladimir, Nov 4, 2021.

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Steel for fillet knife (salt water)

  1. 440C

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  2. 154CM

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  3. CPM 154

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  4. CPM S35VN

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  5. AEB-L

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  6. Nitro-V

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  7. CPM S90v

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  8. Other

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  1. Vladimir

    Vladimir New Member

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    I've been asked to make some fillet knives for Pro salt water fisherman. I normally use 440C for all my knives and was going to use it for this project as well. but I was wondering if anyone had a better/different suggestion? Most likely going be 8"ish in length and .040"ish thick. I just found the pole option! Let's try a pole.
     
  2. Joelsund

    Joelsund Active Member

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    I would definitely go with aebl for its superior toughness. 440C has pretty bad toughness, so I'd be a little scared to have it for a task requiring flexing.
    Also, make sure you do cryo to raise the yield stress.
    I've done for fillet knives 1980F austenitize temp > cryo > temper 2x 2hr 350F
    This should get you around 62hrc with still quite high toughness.

    Aebl however has worse edge retention than 440C.
     
    Last edited: Nov 4, 2021
  3. Vladimir

    Vladimir New Member

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    Thanks for the help, AEB-L it is. I only have a house hold frezzer for my cold treatments, but from reading the Knife Engineering book something is better than nothing.

    Again thank you for the help.
     
  4. Joelsund

    Joelsund Active Member

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    Np! Freezer definitely gives it a noticeable bump if you do it immediately after the quench. The longer you wait the less effective it becomes.
     
  5. Scott Kozub

    Scott Kozub Active Member

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    You can get dry ice from a local welding store. Bring a cooler and save a couple bucks for the bag. Dry ice is more than enough for AEBL.

    Another option is H1. I don't think the edge retention is nearly as good as AEBL but it's supposed to be nearly impervious to rusting. depends what is more important. AEBL will rust in salt water.
     

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