How to Grind a Fillet Knife for proper FLEX

gentry_cust...

[@user-by6ow3bg2s]

Really nice work. I watch all your videos and am learning a ton, thanks.

[@gentrycustomknives8008]

Thanks for watching!

[@NuManXplore]

Great video! That’s some great flex in that blade, and really awesome grinds! I’ve heard good stuff about that steel too.

[@Aaronyavcm]

Great video! I'm about to work on my first filet knife and can use all the help I can get! Thanks for the upload.

[@gentrycustomknives8008]

Awesome! Good luck and let me know if you have any questions!

[@robertkoontz7865]

Great Vid, The handle material is colorful, though that red handle would take some getting used to. I'd wonder if I filleted myself.

[@etek3shooter]

Thankyou for the 'how to' video !

[@buzzbladz7142]

Great grind.

[@gentrycustomknives8008]

Thank you!

[@shane4176]

Great video, pretty much the exact same way I do mine. SOB forge

[@gentrycustomknives8008]

O awesome man thank you for watching!

[@shane4176]

@@gentrycustomknives8008 of course keep making cool stuff dude!

[@eddybarker5072]

Really informative video and beautiful filet knife. I’ve always been curious if filet knives were near 60hrc or more often done at a spring temper.

[@gentrycustomknives8008]

I think most store bought ones are way too soft to avoid people breaking them and for ease of sharpening. 60 seems to be a great hardness though for me!

[@ericlbarton01]

Appreciate you making this video... I'm about to make my first boning knife and was wondering how to go about doing it

[@gentrycustomknives8008]

No problem! Good luck!

[@brandonjones6562]

Just started following your videos. So going back to the beginnings of them. I’ve been making knives just sporadically for the last 3 yrs but have learned a lot from your videos and kind of following in your footsteps as far as equipment goes (but I’m not trying to make it a profession, more of just a hobby in the winter). I’m curious as to know what thickness of steel are you using for your blank with the filet knife?

[@gentrycustomknives8008]

Well thanks for subscribing!! I use the .100 for my fillet knives

[@tim1338]

Cheers for the info

[@gentrycustomknives8008]

thanks for watching!

[@dbeez1075]

great skills and beautiful job on knife. I'm really interested in how you actually hold knife against belt when grinding. I have done a couple of angled plunge lines but its quite awkward and I messed them up. So would be interested in watching your method. Thanks

[@gentrycustomknives8008]

I’ll try to do a more in depth grinding video!

[@woodlandsnorth]

Great video. If I understand correctly.. You mostly went full flat, but you angled the grind to thin out the spine to aid in the flexibility?

[@gentrycustomknives8008]

Exactly! 👊

[@zack0mason]

Who does your heat treat for you on your Fillet Knifes? Thanks, I'm really enjoying your videos.

[@gentrycustomknives8008]

I have a buddy that helps with that ! I’ll be doing them in house soon though.

[@thomasnobel]

really beautyful knife and informative video. thanks for your tipps mate, i can use it:-D swiss greez

[@gentrycustomknives8008]

Thank you! 👊

[@thomasnobel]

Thank you too✌

[@fielderknivesandpens3552]

What steel do you prefer for fillet knives? Would AEB-L be a good steel for a fillet knife? Thanks for your guidance. This will be my first fillet knife and I have several to make for others already. So any help is appreciated!

[@gentrycustomknives8008]

Aebl will work great!

[@fielderknivesandpens3552]

@@gentrycustomknives8008 great, thanks!

[@Cornelius456]

Hey man, great work for sure, I just wanted to ask you why you did not Heat treat the Blade yourself? It's Not a Really hard process to carry out is it? I mean I have only Heat treated blades a Handful of times and the knives seem to turn out Very well without any dramas with the knife performing to its expected standard.

[@gentrycustomknives8008]

I do now. I didn’t have my even heat at the time

[@Miguelibero]

fantastic knife, what steel do you use?

[@gentrycustomknives8008]

These are 14c28n stainless 😀👍

[@Anderson-HandForged]

i have 2 fillet knives i started today i used O1 1/16" thick hopfully i wont screw up the grinds LOL what angle do you recommend for secondary bevel Matt 17 degree? thanks Mark

[@gentrycustomknives8008]

Right around 17 should be fine!

[@Anderson-HandForged]

thanks Matt @@gentrycustomknives8008

[@owenscool112411]

Great video sir. Is there a stainless that you know of that can be hardened by a novice knife maker like myself?

[@gentrycustomknives8008]

Pretty much all the stainless I know of requires precise temps and from a heat treat oven.

[@tbkustomknives8907]

12c27 is fairly forgiving. It only requires 5 mins at 1080 Celsius👍

[@owenscool112411]

@@tbkustomknives8907 awesome thanks man.

[@thomps6s]

Awesome video, I may have missed it, but what thickness did you start with?

[@gentrycustomknives8008]

Most of the time I use .100 stock for the fillet builds

[@thomps6s]

@@gentrycustomknives8008 Thanks! I am just getting into the knife life. Working on #2 now. Fillets are in my future. Thanks for the great content.

[@jasongrimm4789]

So you don't do your own HT for these filet knives?

[@gentrycustomknives8008]

I do

[@josh88113]

Is that already heat treated?

[@gentrycustomknives8008]

Yes