24 Jun Conduit knife sheath
Filleting knives need to be kept sharp to allow you to process your fish effectively and easily. Knives are sharp and will cut up your wetsuit, mask and anything else in your dive tub if simply thrown in unsheathed. This is how I make a quick, cheap and very practical knife sheath. Works great and I can throw my knives in with the dive gear razor sharp and no blink an eye. I pinched the idea off my late Grandfather who was a keen fisherman from Townsville for years.
What you will need first is your filleting knife and a short section of 25mm grey electrical conduit. The orange underground heavy duty stuff works but it takes a bit more heat to soften. Cut the section of conduit about 20mm longer than the blade of the knife.
Now get that gas bottle your use for making prangers and some insulation tape. Cover 3 of the 4 holes on the flame burner.
This doesn’t allow as much oxygen to the gas and lowers the temperature of the flame. This way you don’t burn the conduit…as easily! You can also stick the conduit in the oven for a bit until it is soft and floppy. I couldn’t be bothered waiting for the oven to head up! Now keep that flame MOVING over the conduit. Sit in one spot too long and the conduit will burn. Roll the conduit over to get even distribution of heat.
Obviously remove the flame from the conduit while moving it so you don’t burn your hand. After a minute or two the conduit will start to feel soft and mouldable. Once this is achieved put your knife in the soft conduit. Yes the conduit will be hot and you can use gloves if you’re not feeling manly.
Now quickly jump over to a wood vice and squash the conduit and knife in the jaws to make it all flat.
If you don’t have a wood vice simply get some bits of timber in a normal vice to clamp the conduit it. Now leave the conduit to cool in the vice for 5 minutes and then pull it out. You should have something that looks like this.
It should be a tight fit around the blade but it won’t touch the edge on the knife. To make it cover that last bit of the blade simply cut the sheath on a slight angle like so. You can shape them a little bit with a bench grinder or a file. I like to put holes in my sheath to allow for drainage of water if I put the knife in the sheath after washing it hopefully after processing a nice fish. Also if you have all the same brand knives and handles are the same you can see the blade through the holes and identify the knife.
So there you have it. Pretty simple to do and makes a great cheap sheath. No excuses for blunt filleting knives now!