.070 or .110 for 6" chef knife?

[Maelstrom78]

I've got both thickness in AEB-L.

.070 just seems so thin?

 

[PEU]

.110 I would use the thinner size for a paring knife.


Pablo

 

[samuraistuart]

What Pablo said

 

[jdm61]

.110 and taper the blade.

 

[Don Nguyen]

0.110"

 

[Maelstrom78]

OK thanks guys!

 

[tim37a]

I would take the .11 down to .10 at the spine and go from there.

Tim

 

[Brian.Evans]

I was wondering the same thing, but I'll tell you what I did. Go on chefknivestogo.com and look at the specs of different gyuotos and chef's knives. Almost all are right around that .090-.110 thickness at the spine, and at 2-2.2" tall at the heel for a 10" knife.

 

[Maelstrom78]

chefknivestogo.com is a good place to go to browse different styles and get ideas too. Thanks!

 

[Stacy E. Apelt - Bladesmith]

I would use the .070" if he slices with the knife, and the .110" if he chops mainly with the knife.

 

[Brian.Evans]

I would use the .070" if he slices with the knife, and the .110" if he chops mainly with the knife.

I will definitely say, 0.070" stock in a 2.2" wide blade at 10" long would make for an absolute laser of a knife! I can't imagine how an AEB-L knife that thin sharpened to to 12,000 grit edge would slice. You'd just have to glance at the food and it would cut itself!

 

[jdm61]

Actually, i have to be honest. when asked if I would use .110 or .060, I should have said yes. Those are about the thickness of the knives that I have done at the handle and at a point about an inch from the tip. Hence the comment about tapering

 

[Don Nguyen]

I have made gyuto's with 0.187" spine thicknesses. 0.125" is considered a laser model from me.

You'll be fine with the 0.110".