At most. Maybe thinner. I'll just have to make a couple and see whether or not I like the flex (or lack of it). The really fun part about kitchen stuff for me is that you don't have to think too hard about overall blade strength/toughness*. Certainly not like you do with a combat/survival knife that might be used for anything from cleaning a fish to hacking down saplings for shelter to who-knows-what. So I get to experiment and learn more about pure cutting performance and geometry... :thumbup: *Edge strength/toughness is still brutally important of course... no one wants a custom kitchen blade that dulls in a single meal or chips out on the cutting board or if you glance across a bone... but in terms of people whacking away at trees, digging holes in hard wood and pounding them through cinder blocks and actually breaking the blade... that's not really an issue.