Bar thickness

[malmal]

I have just profiled my first knife. Looks real good but is from o-1 stock at 3/16". Blade is 3', handle 4". I think it is too thick and being my first should I use it as a template and order 1/8" stock or try to skinny it down? I have a KMG. It is precision ground steel now. Thanks

 

[Mr. Bad Example]

I'm just a beginner, but my first knife was .25" 1084 and about the same dimensions as yours. I kind of like the thick spine, though you will have a lot of grinding to do to get the edge thin enough (shouldn't be too bad with your KMG). I left mine too thick and had a lot of post-HT grinding to do as well. I say go for it--at the very least it will be a learning experience.

Oh, and how about a WIP pic?

 

[Rossi Knives]

I'm with Mr. Bad Example.

You can always make a 1/8 inch one too and see how it compares. Heck, do one in 1/16 as well.

And take some pictures.

-Nick

 

[malmal]

Thanks, I know its just a piece of steel, but was scared I would mess up

 

[Atlas Knife Company]

It really depends on what you will be using the knife for. If your hunting bears, it doesn't matter because it's way to small. If chopping a lot, 3/16" is good. If your trying to fillet fish it might be a tad thick and too short.

Seriously though, it depends on how it feels in the hand. With such a short blade, the extra thickness will help to provide balance. Thin it down and you might end up too heavy in the handle.

 

[J. Doyle]

You can make a 3/16" thick knife pretty nice by adding a nice distal taper and a heavy tapered tang. That's what I make my hunters out of and they come out really nicely balanced and pretty lightweight for the stock.

That might be something you could play around with? Just a thought.

 

[malmal]

Thanks, I've decided to do just that