Which steel would you choose? - iKnife Collector2024-03-29T01:12:00Zhttps://iknifecollector.com/forum/topics/which-steel-would-you-choose?feed=yes&xn_auth=noJakobEithan,
I'm not an exper…tag:iknifecollector.com,2022-11-26:3181080:Comment:17067252022-11-26T05:15:58.610Zdead_left_knife_guyhttps://iknifecollector.com/profile/deadleftknifeguy
<p>JakobEithan,</p>
<p>I'm not an expert in fillet knives, but I have a few tricks for sharpening & honing my knives (fillet knives, kitchen knives, pocket knives, etc.). </p>
<p>For honing, you can use the underside of a ceramic cup or plate (as long as there's no glaze on it). There are varying grades of coarseness, but you'll get more surface area. Of course you'll probably get some looks, & there'll always be someone in the kitchen being efficient & taking your ceramic item…</p>
<p>JakobEithan,</p>
<p>I'm not an expert in fillet knives, but I have a few tricks for sharpening & honing my knives (fillet knives, kitchen knives, pocket knives, etc.). </p>
<p>For honing, you can use the underside of a ceramic cup or plate (as long as there's no glaze on it). There are varying grades of coarseness, but you'll get more surface area. Of course you'll probably get some looks, & there'll always be someone in the kitchen being efficient & taking your ceramic item to the dish washer, so you'll probably have to replace it often. Another trick that works surprisingly well is corrugated cardboard -- lay a rectangle piece flat on the counter & strop the knife (stroking the edge backward / in the direction of the spine / dragging the edge instead of cutting into the cardboard); no doubt people will always be throwing this away in a professional kitchen. </p>
<p>For your purposes, a longer ceramic rod or diamond rod would probably very well, & be quite affordable (the diamond rod might also have two different grits, especially if you get one that's more oval-shaped).</p>
<p>For sharpening, I really prefer the Work Sharp electric sharpener. It's basically a small belt sander, but it's really fast (about 30 seconds per side on an 8" blade). Takes longer the more steel you actually have to remove, but it's the fastest & most effective sharpener I've ever used. But at about $70 or more, it's something you might not want to just leave laying around the kitchen at your job -- it's so good, someone might very well take it home with them -- like the executive chef or the restaurant owner.</p>
<p>Good luck!<br/> <br/> <cite>JakobEithan said:</cite></p>
<blockquote cite="https://iknifecollector.com/forum/topics/which-steel-would-you-choose?commentId=3181080%3AComment%3A1706241&xg_source=activity#3181080Comment1706241"><div><div class="xg_user_generated">What fillet knives do all of you use and what do you sharpen them with?<br/> <br/> I have 3 rapala brand. They don't seem to keep an edge for very long. To sharpen them I use a rapala brand sharpener. It's a little grey thing that you just pull the knife through. There is a course side and a fine side. They work OK but I'm wondering if there is something better not just to sharpen them but a better knife also.</div>
</div>
</blockquote> Hey Jakob,
Good to see you he…tag:iknifecollector.com,2022-11-18:3181080:Comment:17061602022-11-18T00:09:48.025ZKevin Dhttps://iknifecollector.com/profile/KevinDrummond
<p>Hey Jakob,</p>
<p>Good to see you here!</p>
<p>I also have 3 (maybe 4) Rapala fillet knives. I personally really like them! </p>
<p>I sharpen my own on an appropriate stone. Which stone (once again, I have 3 or 4 to choose from) I choose is determined on the edge that I am tuning up on the knife. </p>
<p>I have to admit that sharpening fillet knives are a little bit trickier because of the high flexibility in the blade. If I am doing a lot of fish cleaning, I generally touch them up…</p>
<p>Hey Jakob,</p>
<p>Good to see you here!</p>
<p>I also have 3 (maybe 4) Rapala fillet knives. I personally really like them! </p>
<p>I sharpen my own on an appropriate stone. Which stone (once again, I have 3 or 4 to choose from) I choose is determined on the edge that I am tuning up on the knife. </p>
<p>I have to admit that sharpening fillet knives are a little bit trickier because of the high flexibility in the blade. If I am doing a lot of fish cleaning, I generally touch them up before they get too bad so my surgical black arkansas stone is my go-to.</p>
<p></p>
<p>The problem is I tend to use them for tasks other than fish. </p> Hi Jakob - welcome to iKC! Th…tag:iknifecollector.com,2022-11-17:3181080:Comment:17060132022-11-17T16:32:07.851ZLars Rayhttps://iknifecollector.com/profile/LarsRay
<p>Hi Jakob - welcome to iKC! That's a great question actually.</p>
<p>I use a couple of different fillet knives on all sorts of meat cuts - hardly ever on fish. To be honest - I consider my fillet knives "disposable". I'll hit with a steel every once in awhile, but when it comes to sharpening them, well...that's a skill I have not taken the time to develop. I have a local knife pro sharpen my knives, and it's well worth the cost for me. At around $4-6 per knife, it comes back cleaned, sharp,…</p>
<p>Hi Jakob - welcome to iKC! That's a great question actually.</p>
<p>I use a couple of different fillet knives on all sorts of meat cuts - hardly ever on fish. To be honest - I consider my fillet knives "disposable". I'll hit with a steel every once in awhile, but when it comes to sharpening them, well...that's a skill I have not taken the time to develop. I have a local knife pro sharpen my knives, and it's well worth the cost for me. At around $4-6 per knife, it comes back cleaned, sharp, and tips repaired if needed. </p>
<p>This really doesn't answer your question, but it is a great opportunity to say Hi and welcome you to the group. And it proves an old thread can easily be revived! :-D</p> What fillet knives do all of…tag:iknifecollector.com,2022-11-17:3181080:Comment:17062412022-11-17T14:46:58.620ZJakobEithanhttps://iknifecollector.com/profile/JakobEithan
What fillet knives do all of you use and what do you sharpen them with?<br />
<br />
I have 3 rapala brand. They don't seem to keep an edge for very long. To sharpen them I use a rapala brand sharpener. It's a little grey thing that you just pull the knife through. There is a course side and a fine side. They work OK but I'm wondering if there is something better not just to sharpen them but a better knife also.
What fillet knives do all of you use and what do you sharpen them with?<br />
<br />
I have 3 rapala brand. They don't seem to keep an edge for very long. To sharpen them I use a rapala brand sharpener. It's a little grey thing that you just pull the knife through. There is a course side and a fine side. They work OK but I'm wondering if there is something better not just to sharpen them but a better knife also. 12C27Mod Sandvik Steel
While…tag:iknifecollector.com,2016-01-25:3181080:Comment:13888492016-01-25T21:03:04.315ZShlomo ben Mavedhttps://iknifecollector.com/profile/ShlomobenMaved
<p><span class="a-list-item">12C27Mod Sandvik Steel</span></p>
<p><span class="a-list-item">While Buck does a very good heat treat on 420HC for thicker knives it isn't the greatest steel and temper for a fillet knife.</span></p>
<p><span class="a-list-item">I've got a few of them--as well as a lot of Rapala--in the junk knife drawer with broken tips that I've re-profiled to paring knives. Work great on tomatoes.</span></p>
<p><span class="a-list-item">One line that I have used out on the water…</span></p>
<p><span class="a-list-item">12C27Mod Sandvik Steel</span></p>
<p><span class="a-list-item">While Buck does a very good heat treat on 420HC for thicker knives it isn't the greatest steel and temper for a fillet knife.</span></p>
<p><span class="a-list-item">I've got a few of them--as well as a lot of Rapala--in the junk knife drawer with broken tips that I've re-profiled to paring knives. Work great on tomatoes.</span></p>
<p><span class="a-list-item">One line that I have used out on the water that I've been very impressed with has been the old CRKT either Russ Kommer or his Big Eddy versions in 420J2. Unfortunately, discontinued.</span></p>
<p><span class="a-list-item">The best fillet knife we have ever used at the lodge is a 10" ham slicer from a number of kitchen knife companies. We have, I think, fourteen of them and when one gets dull we just grab another and sharpen them all about every other week. My favourite in a <span class="a-size-large" id="productTitle">Victorinox</span> with the little dimples.</span></p> My reason for choosing the 42…tag:iknifecollector.com,2016-01-25:3181080:Comment:13885992016-01-25T19:44:57.357ZJan Carterhttps://iknifecollector.com/profile/JanCarter
<p>My reason for choosing the 420 is many years of using filet knives on boats. There was always a very good filet knife for the end of the day when out dolphin and grouper fishing. But on those days we were using 12 inch VERY flexible old Wusthof to clean 5-20 fish over 25 lbs each.</p>
<p>These days? Out trout fishing a 6 inch flexible is going to work for 3 or 4 trout. It is always going to be cleaned and sharpened before being put back into its travel case. So I still think 420 would…</p>
<p>My reason for choosing the 420 is many years of using filet knives on boats. There was always a very good filet knife for the end of the day when out dolphin and grouper fishing. But on those days we were using 12 inch VERY flexible old Wusthof to clean 5-20 fish over 25 lbs each.</p>
<p>These days? Out trout fishing a 6 inch flexible is going to work for 3 or 4 trout. It is always going to be cleaned and sharpened before being put back into its travel case. So I still think 420 would work for us and keep the expense down</p> I agree that 420J2 is not a g…tag:iknifecollector.com,2016-01-25:3181080:Comment:13888432016-01-25T13:46:14.200ZTobias Gibsonhttps://iknifecollector.com/profile/TobiasGibson
<p>I agree that 420J2 is not a great steel for knife blades but Buck uses the 420HC for its blades all the time. I've also read many comments that the 12C27 really isn't much better than the 420HC. More to the point, Buck 420HC is rated by many to be equivalent to 440A and better than Case's Tru-Sharp Stainless. My question was n't which was the best steel, my question was which would use in a fillet knife. I guess my next step will be to get a 12C27 fillet and see how much of…</p>
<p>I agree that 420J2 is not a great steel for knife blades but Buck uses the 420HC for its blades all the time. I've also read many comments that the 12C27 really isn't much better than the 420HC. More to the point, Buck 420HC is rated by many to be equivalent to 440A and better than Case's Tru-Sharp Stainless. My question was n't which was the best steel, my question was which would use in a fillet knife. I guess my next step will be to get a 12C27 fillet and see how much of difference it makes compared to the 420J2, 420HC, and whatever kind of "Sandvik Steel" that is used by Rapala.</p> I know that most steels were…tag:iknifecollector.com,2016-01-25:3181080:Comment:13888422016-01-25T11:52:37.975ZAlexander Noothttps://iknifecollector.com/profile/AlexanderNoot
<p>I know that most steels were not developed for the cutlery industry. There are a few exceptions.</p>
<p></p>
<p>However that doesn't mean that they're not suitable. And the same is true vice versa.</p>
<p></p>
<p>Some steels that are used expressly as cutlery steels (AUS6, the 420 range of steels, and a few others) really don't do well in a cutlery setting.</p>
<p></p>
<p>If you want something with high rust corrosion that'll still function decently as a knife at least get…</p>
<p>I know that most steels were not developed for the cutlery industry. There are a few exceptions.</p>
<p></p>
<p>However that doesn't mean that they're not suitable. And the same is true vice versa.</p>
<p></p>
<p>Some steels that are used expressly as cutlery steels (AUS6, the 420 range of steels, and a few others) really don't do well in a cutlery setting.</p>
<p></p>
<p>If you want something with high rust corrosion that'll still function decently as a knife at least get 440A......</p>
<p></p>
<p>Out of the three you mentioned only 1 is used by handmade knife makers. (12C27). That in and of itself should tell you something.</p> Alexander, many steels used i…tag:iknifecollector.com,2016-01-21:3181080:Comment:13878722016-01-21T16:03:27.348ZTobias Gibsonhttps://iknifecollector.com/profile/TobiasGibson
<p>Alexander, many steels used in the cutlery industry were not developed for use as knife blades but ended up being used for that purpose. Another point to consider is what the knife is being used for; in this case a fillet blade -- very much a working knife that in a potentially high rust environment. No doubt, all three are low end steels, especially for knives.</p>
<p>Alexander, many steels used in the cutlery industry were not developed for use as knife blades but ended up being used for that purpose. Another point to consider is what the knife is being used for; in this case a fillet blade -- very much a working knife that in a potentially high rust environment. No doubt, all three are low end steels, especially for knives.</p> My point exactly.
420HC is n…tag:iknifecollector.com,2016-01-21:3181080:Comment:13878682016-01-21T09:56:24.909ZAlexander Noothttps://iknifecollector.com/profile/AlexanderNoot
<p>My point exactly.</p>
<p></p>
<p>420HC is no more than a decent cutlery steel. It's ok...if you don't mind sharpening again and again.</p>
<p></p>
<p>12C27 was developed as a razor blade steel.....</p>
<p></p>
<p>You guess which one is more suitable for cutlery.</p>
<p></p>
<p>As for 420J....very suitable for bolsters and liners.....blades? No thank you I like my blades to cut more than once before they become dull.</p>
<p>My point exactly.</p>
<p></p>
<p>420HC is no more than a decent cutlery steel. It's ok...if you don't mind sharpening again and again.</p>
<p></p>
<p>12C27 was developed as a razor blade steel.....</p>
<p></p>
<p>You guess which one is more suitable for cutlery.</p>
<p></p>
<p>As for 420J....very suitable for bolsters and liners.....blades? No thank you I like my blades to cut more than once before they become dull.</p>