Any THIN knives in 3V??

U

ukknifer

Joined
Jan 30, 2010
Messages
424
I am a sucker for super slicers.
Since 3v is so tough, Why are knives not getting thinner?
I am trying to find a knife in 3v that is 2 to 3 mm (less than 1/8) but there isn't much.
 
Production knives are not getting thinner because many of the people buying production knives are demanding mall ninja folding pry bars.
 
The Bark River Bravo Necker is 3.3mm thick and comes in 3V. They are currently sold out but a new batch is suppose to be coming this year. That's the closest knife I can think of but that's without handle scales on it.
 
jstrykr74 said:
Production knives are not getting thinner because many of the people buying production knives are demanding mall ninja folding pry bars.
Click to expand...

A mall ninja blast, very original.

Anyway, to give an answer that might be of some value. IMO, the need of having 3v is counter to the need for a thin slicer. I see 3v as a tough outdoors blade material where a thickish blade can be more appreciated. For thin slicer tasks I would want something more stainless (mostly food prep and EDC tasks).

That said, it might be nice to have a tough thin slicer in 3v. The BRKT necker looks good and also the Survive! GSO 3.5 looks cool and comes in at 1/8".
 
ukknifer said:
I am a sucker for super slicers.
Since 3v is so tough, Why are knives not getting thinner?
I am trying to find a knife in 3v that is 2 to 3 mm (less than 1/8) but there isn't much.
Click to expand...

A generic stainless steel is more wear resistant than most of the super tough low alloyed carbon steels like 3V. A steel like 3V will despite its high level of toughness and fine grain not hold its edge cutting abrasive materials (comparing to most of the SS steels) due to the lack of hard carbides (Molybdenum, Vanadine, chrome and such).

A thin slicer's primary goal is afterall to hold its sharpness. A fine grained SS-steel will meet this criteria. 3V will not.

The only advantages a thin 3V slicer will have compared to a thin SS-slicer is a higher level of edge stability, ease of sharpening and being able to take a thin edge.

~Paul~
 
Last edited:
dePaul said:
An generic stainless steel is more wear resistant than most of the super tough low alloyed carbon steels like 3V. A steel like 3V will despite its high level of toughness and fine grain not hold its edge cutting abrasive materials (comparing to most of the SS steels) due to the lack of hard carbides (Molybdenum, Vanadine, chrome and such).

A thin slicer's primary goal is afterall to holds its sharpness. A fine grained SS-steel will meet this criteria. 3V will not.

The only advantages a thin 3V slicer will have compared to a thin SS-slicer is a higher grade of edge stability, ease of sharpening and being able to take a thin edge.

~Paul~
Click to expand...
Very informative Sir. What steel do you recommend for a thin slicer?
 
Paul. I want a light back up knife for my belt knife. This one would do most of the light work like food prep, and light tasks that do not require lateral strength or battening.
 
3v actually seems to have great attributes for a thin knife. Now, in today's thickness obsessed, YouTube destruction test generation of knife users it is marketed mostly towards stupidly thick knives, but that doesn't mean it somehow sucks in thin knives. Just because people have forgotten, or merely never learned, just how much hard work a nice thin blade can handle, doesn't mean thin is delegated to "light duty slicing"only.
 
ukknifer said:
Paul. I want a light back up knife for my belt knife. This one would do most of the light work like food prep, and light tasks that do not require lateral strength or battening.
Click to expand...
OK.

Folders:
EKA Camp, Sandvik 12C27 stainless steel
Opinel No 9, Sandvik 12C27M (Modified) stainless steel
Le Thiers (many makers and steel types. Thin blades and fine steels)

I am not sure if you desire fixed blades as well?

~Paul~
 
ukknifer said:
Thanks Paul. Yes some fixed blades would also be appreciated.
Click to expand...

Brusletto Hunter (Norway)
MinBruslettoHunter4.jpg


Bonaj JR (Sweden)
MinJRBonajjaktkniv2.jpg


~Paul~
 
Tom Krein will make you an ultra thin 3v knife. I have one of his tk1's in 3v and the thing loves cutting stuff as much as I do.
 
jstrykr74 said:
Production knives are not getting thinner because many of the people buying production knives are demanding mall ninja folding pry bars.
Click to expand...

Unfortunately, I have to agree. Production knives have been getting progressively thicker over the past 20 years, as for whatever reason, cutting a BLT with a 1/4 wide blade is what many people want even as steel gets progressively tougher. On a positive note, this trend has gotten me into customs! :)

A thin knife in 3V is going to come from a custom maker IMO. The one which came to mind for me was the Bark River. While I do not own that, I own another Bark River and love it.

And that Brusletto Hunter is beautiful! The wood is just gorgeous! :thumbup:
 
dePaul said:
The only advantages a thin 3V slicer will have compared to a thin SS-slicer is a higher level of edge stability, ease of sharpening and being able to take a thin edge.
Click to expand...
And many would argue that those attributes are much more important than pure wear-resistance. It depends on what you plan to cut.

goodeyesniper said:
3v actually seems to have great attributes for a thin knife. Now, in today's thickness obsessed, YouTube destruction test generation of knife users it is marketed mostly towards stupidly thick knives, but that doesn't mean it somehow sucks in thin knives. Just because people have forgotten, or merely never learned, just how much hard work a nice thin blade can handle, doesn't mean thin is delegated to "light duty slicing"only.
Click to expand...

Exactly :thumbup:

If you're willing to go custom, 3V stock can be found in sizes as thin as .048". Find a maker who works with 3V a lot and ask him to HT it at 62Rc. (this is not a solicitation, I'm not currently taking orders...)
 
You must log in or register to reply here.
Back
Top