- Joined
- Apr 13, 2007
- Messages
- 12,294
I prefer 1.25". On a 4" knife, 1.5" can be a bit extreme. Here is my big-paw at 1.37" and I like it. Wide blades offer the advantage of greater rigidity (stiffness) for a thinner thickness. They are also much better slicers when it comes to food prep (provided you have a full flat or full convex design).
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I like that one buddy, great looking blade !!!!
