Appreciate the thoughts fellas. Haven't had time to post much recently, but as Jud said, I'm still around
I typically look to grind the big fillets with some flex starting about half way up the grind. I generally leave some spine at the back half of the blade. Commercial guys seem to prefer the grind this way as it gives some control without being tiring. I believe Phil grinds a damned fine fillet which are likely every bit as good or better than mine. These hurt hell outa my arthritis but I can be talked into one on an occasional basis. Stay fairly busy these days and unfortunately the waiting list is longer than it should be, but if a fella isn't in a rush, I will happily build ya one eventually.
Last edited by mtnman1; 04/17/20.
