I'm wondering if old file would be suitable steel for a fillet knife. Most fillet knives that I've used are very flexible and ground very thin, but I'm unsure if the file will fit the bill or will it be too brittle to flex. Maybe I can temper it back more after the heat treat to allow more flexibility without a chance of breaking. Anybody with any sugesstions?
440C, ATS 34 , RWL34 are all good steels for filleting knives . I have made filleting knives from all of them and they will flex 90 degrees if thin enough.
