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The Newbies Arena Are you new to knife making? Here is all the help you will need. |
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#1
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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. |
#2
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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. |
#3
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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.... |
#4
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BG42 flat ground thin for a fillet knife would be awesome. Proper heat treat is very important.
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#5
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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!
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#6
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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) |
#7
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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.
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blade, fishing knife, knife, knives |
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