blade thickness recomendations

PocketEdge

PocketEdge

Joined
Dec 23, 2008
Messages
566
Hey all,

I'm working on a knife design with the following characteristics, 2.75" blade length, 3/4" blade width, drop point, flat ground O-1 tool steel. The purpose of the knife will be mainly as an every day carry with a strong usefulness for whittling.
My thought is a more narrow thickness of 3/32" would be plenty strong and have the advantage of slicing wood better. However, it seems the general population likes a 1/8" thick blade even for these little sub 3" blades. I'm really thinking the 3/32" is the way to go unless I am convinced otherwise.

So, may I ask your thoughts on what you think might be better geometry?
 
For that small a blade I'd probably go to 1/16. You're not going to pry with it, are you?

Tim
 
Grab a good pocket whittler and measure the blade. Unlikely it is over .060". It may be nearly half that.

Most small knives I see folks making are twice as thick as needed. 1/16" would be fine for the knife you describe. 3/32 would be more than enough.
 
PocketEdge said:
However, it seems the general population likes a 1/8" thick blade even for these little sub 3" blades. I'm really thinking the 3/32" is the way to go unless I am convinced otherwise.
Click to expand...

The general population buys very few handmade knives. People who do buy handmade knives usually understand that thinner cuts better. People who spend a lot of time whittling and carving definitely do not care for thick blades.

For the hard-use, tactical crowd, 1/8" isn't going to be thick enough anyway, so there's no sense trying to meet in the middle. Like the others said, I'd go with the 3/32" max for a blade that small... preferably even thinner.

Also keep in mind that the narrower the blade, the more difference stock thickness makes in how acutely you can flat-grind it. A FFG, 2" wide chef's knife of 3/32" stock makes for a very efficient slicer; a 3/4" wide blade from the same stock - not so much.
 
3/32" would be a great start

1/8" wouldn't be bad and can slice well with the right geometry

1/16" will slice even better given the same grind/edge thickness... the only down side I see is flex (sometimes a good thing) so be sure to attach your scales securely. It may also be tricky to pull a full flat double grind on stock so thin....


I feel that grind geometry and edge thickness is more important than stock thickness, I'd grind high on the shoulder and go thin at the edge. :)
 
Thanks for the responses guys. I'm going with the 3/32". Its good to hear what others opinions are especially when they match your own!
 
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