Steel type and specs of Boning knife vs Fillet knife

Robert Erickson

Robert Erickson

Knifemaker / Craftsman / Service Provider
Joined
Feb 2, 2014
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Hey guys, I've got an order for a chef set including a boning knife and fillet knife. I'm curious what steel and specs you all like for these types of knives. I'm considering making the boning knife out of 0.10" 3V and the Fillet with 0.078" AEB-L. Each with a 6 inch blade. What do you guys think?
 
My 2 cents. Specs seem good for the boning knife.On the fillet I'd go 7'' (or 5'' boning and 6'' fillet)to differentiate other wise it may look like the same knife depending on shape.Unless they requested 3v I'd go all stainless.Good luck,Lu
 
Thanks Lu. The other question is about type of grind. Full flat on both or convex the boning knife?
 
Just this morning at my church I de-boned about 40 turkey brea$t$ but I was using a mediocre-so-so Chicago Cutlery factory knife.

How about carbon steel instead of stainless, like maybe 1095?

Do y'all recommend a rigid boning knife or a flexible boning knife? Mine is the rigid type.

If the boning knife is flexible, whats the difference between the boning knife and the filet knife besides length?
 
On such thin stock I'd stick to a FFG.The last chef I did 75% FFG and convexed the rest.I didn't notice a difference.(thicker stock .128) I tend to think convex grinds are more suited for thicker wider/stock 3/16 and up.Good luck,Lu
 
Flex,semi flex or stiff is all personal preference and intended use.For me as an example all my fillets start at 8'' and are cemitar shaped and semi rigid.(large fish)
 
Thanks again Lu,
I'm going to take the fillet knife down to a thin edge (approx 0.09") and sharpen at 15 DPS. Would you leave some more meat on the boning knife? Say 0.15" and sharpen at 20 DPS?
 
IMHO thin, thin ,thin.Everything I do is about slicing.I go.10 or less from heal to tip and sharpen no more than 12 DPS some times 10.My feeling is anything thicker is more suited for the survival/woodcraft style blade. If it was me I,d keep them all the same(easier for customer)Good luck,Lu.
 
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