Are general purpose blades thinner? Why?

N

Naphtali

Joined
May 20, 2002
Messages
150
Excluding the four built-to-order Cowry X Damascus-bladed knives I've given to my nephew and grand nephews, my general purpose or outdoorsman's knives have had a nominal .1875-inch blade thickness - that is, probably begun as 3/16-inch stock that finished somewhat thinner. My Morseth laminated steel "Harry Morseth Hunter" models have replaced the Cowry X laminated steel well enough.

I have been mildly searching for a five-inch bladed knife to replace the 5.25-inch Cowry Xs. Half Face's Crow Scout knife seems to have the blade shape I prefer. But its S35VN blade is nominally .125 inch with an advertised HRC 61.

What I think I'm noticing is that general purpose outdoorsman's knives have significantly thinner blade steel, when that steel is S30V or S30VN properly heat treated to HRC 59-61, than Morseth's, Dozier's (laminated) Sisu, and most steels that have been in use for at least a generation. Would I be accurate to conclude that these newer technology stainless steel blades have comparable ductility and abrasion resistance at hardness that I expect from my Morseths laminated non-stainless steel blades, or non-laminated A-2, or 0-1 steels?

I'm not that confident that my query in the previous paragraph is a useful one so long as I continue to avoid "batonning" and prying with my knives. The most demanding job I've called on my general purpose knives to complete has been to crack the sternum of a rather large game quadruped - bull elk.
 
Hi. I don’t really have an answer to your question because I’m not really sure what your question is. You might consider rewording it in a succinct manner and you might get more responses. Good luck!
 
I understand your question and would say that you do have comparable ductility and abrasion resistance. Knife steels have came along way and s30 and s35 are steels that were devoloped for cutlery. Not many steels can say that and they were developed by one of the best in the bussiness. They are excellent steels to pick as an edc. Im a fan of my carbon and tool steels but stainless has come a long way but im no expert. Hopefully someone can give you some hard facts.
 
Translation:
I own a bunch of knives 'yea' thick. I'm looking for a knife 'yea' long and one I found is less than 'yea' thick in some fancy steel. Are modern thin knives in steels like S30 as good as older, thicker, knives in carbon steels (sesquipedalian loquaciousness notwithstanding)? FYI I don't baton or pry, but I once opened the sternum of a bull elk with a knife once.
 
Naphtali said:
Are general purpose blades thinner? Why?
Click to expand...

Look at the ultra-thin blades on a snap-off boxcutter and SAK and draw your own conclusions from there?
 
I prefer knives with relatively thick blade stock myself, at least .125. Lightweight knives seem to be desirable this day and age, so cutting down on blade thickness not only brings the price down, but also the weight as well.
 
I would venture that thinner bladestock is helpful for the blade geometry. That means it improves cutting ability and reduces the forces required to use the knife. It is indeed also true that there have been technological advances in blade steels and I'm sure the knowledge about heat treatments has grown. I imagine a combination of those factors would lead to thinner general purpose blades.

However, if you want a knife that can take a beating or can be used for batonning, there are still thicker knives being produced (the TOPS BOB, for example).
 
SOG Slim Jim is an interesting thin EDC. The light weight to size ratio is caused by the slim blade.

 
Last edited:
You must log in or register to reply here.
Back
Top