1080 as a fillet knife?

[Shankmaker]

Hey guys. My father in law has asked me to make him a fillet knife. I tried to tell him thats not my thing but he doesnt get it.
Has anybody used the 10xx series steel to make a fillet knife? If so what thickness and any tips would be appreciated.
I know it should be SS but I dont have a good way to heat treat it.
Thanks!

[SBuzek]

IMHO it would be better to get some SS in either 440-C or 154cm and send it out for H/T.
Get tin stock,profile,then H/T then grind the blade.
Stan

[Ray Rogers]

Many fillet knives are made from carbon steel. The popular Rapala knives are carbon so don't feel bad about using 1080. I agree with Stan that stainless is usually preferred but carbon steel is very common in fillet knives.

Carbon steel will make a more flexible blade if that's what your father in law likes in a fillet knife. If he does fresh water fishing he won't have much problem as long as he takes care of his blade.

Flexibility is a function of temper, length, thickness, width, and taper of the blade. Generally, thin stock of 3/32 or 1/16" is used depending on the size of the knife. The Rapalas don't hold an edge very well because the entire blade is tempered to spring hard to get the flexibility. If your blade is wide enough to allow a differential quench you can have the flex and a hard edge so your knife will be better than the Rapala and he should like that. If the blade is too thin and too narrow it won't fillet well as it will 'float' up through the meat when you'd rather have it moving in a straight line. Look at some fillet knives to get an idea of the way they are commonly made. The rest will be practice and preference .....