MEMBER ITEMS FOR SALE
Custom Knives | Other Knives | General Items
-------------------------------------------
New Posts | New PhotosAll Photos



Go Back   The Knife Network Forums : Knife Making Discussions > Custom Knife Discussion Boards > Knife Making Discussions > The Newbies Arena

The Newbies Arena Are you new to knife making? Here is all the help you will need.

Reply
 
Thread Tools Display Modes
  #1  
Old 11-04-2003, 07:59 PM
Vishnu Vishnu is offline
Enthusiast
 
Join Date: Nov 2003
Location: Toronto
Posts: 39
Question Cant this be done? BG-42 fillet knife?

I am new so I hope someone has the answer. I made my first knife this summer, an ATS-34 chinese style chefs knife. Not to impressed with the steel but I have hope for the new BG-42 I got from Latrobe.
I got a sheet of 0.090" BG-42 and I was wondering if it is flexible enough to be used as a fillet knife? Would I have to grind it down thinner or would it just not work? Hope someone can tell me I hate to waste such an expensive steel. If not BG-42 what about D-2? Would it be dependant on how high it is tempered? Would a hollow grind be the best way of reducing thickness or would I be better working it flat on a 4 x 36 belt? Hope you got answers cause I got questions?:confused:

Last edited by Vishnu; 11-04-2003 at 08:04 PM.
Reply With Quote
  #2  
Old 11-05-2003, 06:11 AM
Don Cowles's Avatar
Don Cowles Don Cowles is offline
Founding Member / Moderator
 
Join Date: Jun 2002
Location: Royal Oak, Michigan
Posts: 2,192
Send a message via AIM to Don Cowles
First, I am surprised that you were disappointed in the ATS34. Who did the heat treating?

Second- I believe flat grinding will give you better geometry for a blade that is intended to flex in use, as a filet knife must. Thinner will be better for this application. I don't think BG42 will be any improvement over ATS34 without careful attention to heat treating, though.


__________________


Don Cowles Custom Knives

Reply With Quote
  #3  
Old 11-05-2003, 08:26 AM
Ray Rogers's Avatar
Ray Rogers Ray Rogers is offline
Founding Member / Moderator
 
Join Date: Jun 2002
Location: Wauconda, WA
Posts: 9,840
I agree with Don. I make quite a few fillet knives and many have been from ATS-34 and they have been fine.

440C is also good for fillet knives and is very stainless. Many of my blades are BG-42 but I've never used it for a fillet knife simply because I never had a piece of it that was thin enough. It should make a great fillet knife but the heat treat will be even more demanding than the ATS-34.

S30V is the new stainless super steel on the block and I have seen some guys use it for fillet knives. Like all knife steels, and especially with these stainless steels, the secret to success is in the heat treating.

D2 would probably not be a good candidate for a fillet knife....


__________________

Your question may already have been answered - try the Search button first!






Reply With Quote
  #4  
Old 11-05-2003, 08:32 AM
Danbo's Avatar
Danbo Danbo is offline
Steel Addict
 
Join Date: Jun 2002
Location: Belleville, IL
Posts: 149
BG42 flat ground thin for a fillet knife would be awesome. Proper heat treat is very important.
Reply With Quote
  #5  
Old 11-05-2003, 09:40 AM
Vishnu Vishnu is offline
Enthusiast
 
Join Date: Nov 2003
Location: Toronto
Posts: 39
Flexible enough?

I appologize, I dont think I communicated my concern well enough. Will BG-42 have enough flex, as is needed in a good fillet knife? Hope that explains what I am looking for, but sounds good so far to me (fingers crossed, will try soon). How thin sould I take it to if 0.090" is not thin enough (3/32"), 1/16", or less? Thanks guys!
Reply With Quote
  #6  
Old 11-05-2003, 10:21 AM
Geno's Avatar
Geno Geno is offline
RIP 11-09-2011
 
Join Date: Jun 2002
Location: Fort Worth, Texas
Posts: 1,606
The amount of flex is governed by;
Type of steel
Thickness and type of grind
Mostly, heat treating(hardness)
You can sacrifice some hardness for a more flexible blade.

Will "your" BG42 knife flex?
Only your heat treater knows for sure(it can be done-yes)
Reply With Quote
  #7  
Old 11-06-2003, 10:40 AM
Vishnu Vishnu is offline
Enthusiast
 
Join Date: Nov 2003
Location: Toronto
Posts: 39
thanks guys, I like your input and appreciate your help. Mr Cowles I was disapointed by the ats 34 because ai find it doesnt live up to my expectations, but that may be because I didnt do the cryo quench that I have seen others do and I only took it to (approx)Rc 56-58 because I am very concerned about it being easy to sharpen. It was hardened and tempered it salt baths......Thats why I have high hope for the BG-42. Even if it is a little bit more expensive when I finally go into production.
Reply With Quote
Reply

Tags
blade, fishing knife, knife, knives


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On

Forum Jump


All times are GMT -5. The time now is 05:03 AM.




KNIFENETWORK.COM
Copyright © 2000
? CKK Industries, Inc. ? All Rights Reserved
Powered by ...

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
The Knife Network : All Rights Reserved