Blade thickness choice

A

augostos

Joined
Sep 15, 2011
Messages
378
Hello!

I was looking to get a mid blade length knife.

The candidates are, divided according to blade thickness:
ESEE-3, Mora == .125 in
Ontario RAT-3 == .14 in
Ontario Shiv is == .156 in
BK-16 is == .165 in
ESEE-4, Entrek, Ontario TAK-1/RAT-5, Peltonen M07 == .188 in

As you can see, these are quite decent knives. But I'm worried about proper thickness. Many times I hear that 1/8" (.125") is more than enough. On the other side, I want circa 4" blade and I'm inclined towards .188 in glamorous candidates.

I would be using the knife for food preparation, mild camp stuff and etc. Barely a bushcraft.

So, I'd like to know you opinions and experiences about proper blade thickness.

Thanks a lot.
 
1/8 is more than enough for any camping task that involves what you mentioned,i have a CS Pendleton Hunter and its more than i need.The thicker the knife the tougher it is to break,if the only thing you the knife for is to cut get a Mora 780,its cheap reliable and you can put a real nice edge on it.
 
Unless you plan to use it for a battleaxe, climbing piton or crowbar, go with the thinnest one you can find. The thinner the blade, the less it has to displace the material being cut in order to pass through it.
 
Unless you plan to use it for a battleaxe, climbing piton or crowbar, go with the thinnest one you can find. The thinner the blade, the less it has to displace the material being cut in order to pass through it.
Click to expand...

That's bucking the current trends but it sure is good advice.

Joe
 
augostos said:
I would be using the knife for food preparation, mild camp stuff and etc. Barely a bushcraft.
Click to expand...

Thin is In and Light is Right for EDC/utility/general purpose knives. 4" long and 1/8" thick is just about perfect, as long as the blade has a high grind (full-flat or convex) and is well-tapered. If it's a sabre grind and not tapered, I would prefer it to be even thinner. IMHO knives that size should be built to cut really well. Almost any common steel with a good HT will perform well with those dimensions/geometry.
 
I think James Terrio got it right. It's all about the heat treat. And of the knives you listed I think it comes down to the BK-16or the ESEE 4. Both have excellent heat treat and their warranties are excellent. So to me it comes down to overall value. BK-16 will run you about $60 - $65. The ESEE 4 is around $100 but you get micarta scales. It's your call but I can't imagine that you would be disappointed with either.
 
+1 on thinner, lighter blades, as others have pointed out. No need to add more reasons, just one more vote :)
As a sidenote, and aiming at lightness, I suggest that you go even under 4" for the blade. For those tasks (food prep, mild camping tasks), I have found that 3" or 3,5" is more than enough for me. Of course, as for anything else, it's personal preference.

:cool:
 
Having touched on thickness in a different thread with James Terrio, I have to say I completely agree;

james terrio said:
Thin is In and Light is Right for EDC/utility/general purpose knives. 4" long and 1/8" thick is just about perfect, as long as the blade has a high grind (full-flat or convex) and is well-tapered. If it's a sabre grind and not tapered, I would prefer it to be even thinner. IMHO knives that size should be built to cut really well. Almost any common steel with a good HT will perform well with those dimensions/geometry.
Click to expand...

Indeed for a glorified, but more than capable, EDC - I have put my money where my mouth is and ordered an ESEE 3 just two weeks ago. (Again, I'll pick this up week commencing June 11th when I'm back Stateside). I have some terrific blades which are significantly thicker but I think it has on occassion been taken to extremes which are simply not necessary. After all, we're talking about a knife here not an axe!!

The ESEE 3 will be pocket carried in a coat or pocket when I'm out and about on the farm and the relatively flat profile, light weight and reasonable overall length will, I think, make this a very handy knife. Of course being of thinner stock I should be able to put a thinner edge on it if cutting is a priority (which I think it will be) acknowledging that this will lose some robustness/durability of the cutting edge. Plus at this relatively, low cost I'll happily try to beat the snot out of it if I have to - and I'd do so without any qualms regarding it's thickness...

Cheers!

Ben
 
for your tasks 1/8 or even 3/32 will be all you ever need, even if you decide to do some bushcraft a lot of experts are using the exact thickness and no more than 3.5 to 4in.

From what you listed I would pick up a esee-3 or if price is an option a mora. I have hundreds of knives and a full quality kitchen set and still use a mora for deboning chicken, trimming silverskin. Give one in stainless to a housewife and it rapidly becomes a favourite and well used in their kitchen, I have proven this with my wife, mom and sister inlaw.
 
Agreed Brad "the butcher", importantly in the kitchen the thin blade of the Mora will slice FAR better than the 3.5-4mm Bushcrafters which will tend to 'split' harder veggies and bind in things like lettuce/cabbage, etc.

Thick absolutely does not always = better.

Ben
 
+1 Go thinner. I have used knives of all thickness (as I'm sure most of us have). Although I love a big knife, I always reach for the thinner blade to use the most. Flat grind, thin spine, just works better. Less effort for the job at hand. I carry a thick knife like a strider or ZT, in case I get attacked by radioactive hippies or something....but when I want to cut rope or food or just simple every day stuff. I go the other pocket for a sebensa or spydie. IMHO / FWIW
 
Thanks again for great replies.

I was looking at Bark Rivers and Blind Horses, but still what I most liked in their 4 inch department are rather thick -- .16" and up.

Probably I must see fixed customs section here as well.
 
Thinner is better. Until recently I've been making knives kind of on the thick side 150-165 thick but after test my knives I find that .135 thick is plenty for any user that's going to heavily used on my gents folder I like to go .100 thick and they cut extremely well. I've only been making knives for about a year now and I'm still a rookie but I'm learning every time im able to get in the shop. I couldn't agree more with James terrio, thinner is all around a better choice.
 
.125
I don't pry with my knives, and have never cared for thick knives. They won't cut as well, and just add weight.
 
Got a notion to check out the A.G. Russell™ Deer Hunter ? D2 or VG10 or Aus8, 2/25" thick. Here's a review by Cliff Stamp from 2003. When people talk about knives being "cutters" rather than sharpened pry-bars, these and Moras are what i think of first... and Phil Wilson's knives, but those are well out of my price range.
 
You must log in or register to reply here.
Back
Top