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Thread: Prefered blade thickness?

  1. #1
    Join Date
    Mar 1999
    Location
    Boston, Massachusetts
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    666

    Prefered blade thickness?


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    This has likely been covered before, but with all of the new members, I'd like to revisit it:

    What thickness do you consider ideal for your knife? Also, what tasks do you do with a blade that thick/thin?

    Mike

  2. #2
    Join Date
    May 1999
    Location
    NJ
    Posts
    318
    I generally prefer 1/4" stock, but I also like 3/16ths, 5/32 & 1/8 on occasion. Mostly for defensive purposes, but a good 3/16 or 1/4" fixed blade is great for utility.

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    Attila

  3. #3
    I prefer 3/16". I am finding out that 1/4" is way too thick for every day slicing & normal use.

    Doug

  4. #4
    Join Date
    Nov 1999
    Location
    SF Bay area
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    2,639
    Thickness? For fixed blades in the 3 to 5 inch range, 1/8" to 3/16". I think 1/4" is too thick for this size knife, although its probably better for a really big (over six inches) camp chopper. For folders, 1/8" or less.

  5. #5
    Join Date
    Feb 1999
    Location
    Western NC mtns
    Posts
    493
    1/8" for most blades under 6". No more than 3/16", and even there..., in blades 5-8".

    9" and over, 1/4" is okay.

  6. #6
    Join Date
    Oct 1998
    Location
    Vancouver WA, USA
    Posts
    355
    Well, for the most part, my prefered thickness is 1/8th. The reason I don't like thicker blades is because virtaully all I cut is cardboard and food. And neither of those requires a thick blade with lots of weight. I guess I don't find myself stranded in the middle of nowhere having to chop and pry open all sorts of things nearly enough to really enjoy a 1/4th inch thick knife.

    And when I need to chop, My 22 inch machette or a good axe will do the job just fine.

    Sincerely,
    Adam

    ------------------
    Self improvement is a hobby of mine .


  7. #7
    Join Date
    Oct 1998
    Location
    My Yurt
    Posts
    1,767
    1/8" because thats the thickest size possible to have that still fits in most sharpening kits. A lot of sharpening system clamps don't like to clamp onto knives over 1/8" thick. Also, when hand sharpening, the bulk makes it more difficult to sharpen. Just my two new Taiwan dollars.

  8. #8
    Join Date
    Jul 1999
    Location
    Lollipop Guild HQ, Oz
    Posts
    3,316
    For blades less than 6" in length, I like 5/32". A little thin perhaps, but I'm finding I don't need a sharpened prybar for a fixed blade, and thinner equals a keener, higher performance edge IMO.
    1/8" to .140" for 4" or less folders.
    On fixed blades in the 6"-9" range in the blade, I like 3/16".
    10" or greater in the blade, I like 1/4".

    Ooopsie!
    Forgot to mention that I prefer all my knives to have a flat grind. Full height preferably or a flat saber grind as a second choice. Moran edge on a heavier duty type chop-chop knife.


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    So, what IS the speed of dark?

    [This message has been edited by misque (edited 01-06-2000).]

  9. #9
    Join Date
    Sep 1999
    Location
    Florida Panhandle, bout 35 miles east of Pensacola
    Posts
    5,855
    3/16" for fixed blades, 1/8" for folders, and I just made a drop point neck knife from 1/16" ats-34, and it is one stout little knife. I think for a small skinner or general purpose knife, 1/16" is great.

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    "Always think of your fellow knife makers as partners in the search for the perfect blade, not as people trying to compete with you and your work!"


  10. #10
    Join Date
    Oct 1999
    Location
    Aberdeen , MD USA
    Posts
    498
    Hello,

    Depends on the Shape,,,width,,,length, and end use. Also the Rat of rise grinding the bevels should also be a consideration.

    I mean your not going to grind a 1/4 thick by 4 inches long and a 3/4 inch wide blade with a Flat Grind,although some do!!! LMAO

    I grind blades to give them the best Performance level i can, and for me this is usally a Full bevel distal tapered Flat grind.

    Take Care,
    Allen

  11. #11
    Join Date
    May 1999
    Location
    Maynard, Massachusetts USA
    Posts
    668
    I like them thin and flat ground.

    It seems that I`m not alone in my preference of the flat grind. It makes me wonder why the knife industry seems totaly enamoured with hollow grinds. It it because the flat grind isn`t "tactical" looking? In my day to day usage, I`m more likely to cut up a cardboard box, or slice an apple than I am to cut the top off a barrel.

  12. #12
    Join Date
    Jul 1999
    Location
    Great Falls, Montana
    Posts
    1,409
    Choosing a thickness of stock is a matter of degrees. Depending a great deal on the blade to be produced, and the maker's abilities. As for a finished blade, a single thickness that runs the majority of the blade length is not a good thing in my opinion. A blade that tapers from ricasso to point will withstand much more stress than a single thickness throughout. A rounded spine also lends a great deal to durability, in that it leaves no area for stress rises to form. Square edges and even thickness my look nice, but they also detract from a blades ability to endure stress.
    http://www.mtn-webtech.com/~caffrey

    ------------------
    Ed Caffrey
    "The Montana Bladesmith"



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