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A thin fillet knife questions

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’m bought this thinking I would make a fillet knife. I started figuring out how to grind my initial bevel before heat treating. Then I read that you shouldn’t thin the knife more than 0.08" Before heat treating it. This knife is only one 1/6" of an inch. Should I not do initial bevel and just heat treated and then grind a final bevel?



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That'd be fine. You'll have to quench it often to keep it cool. I think you could thin it a little. You may want to get rid of the vertical grinder marks, or take it to a high grit. This helps eliminate stress points and up the chances of a successful quench (no cracks). 

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