Blade thickness

[Alain M-D]

I have only make some knives until now, all of 1/8" of thickness (O-1 steel). I want to order some new steel but I wonder which thickness to order... (1/8 for a knife of 9 or 10 "that seems a little thin)

Can you say to me what thickness do you use?
That would give me a good starting point!

Small Knives (less than 6" or 6.5")
1/8 seem to be ok..?

Medium knives (7" to 10")
3/16 ? 5/32 ??

Big knives (11" to 15")
I saw that some peoples use 1/4", but that seems to me terribly thick! That must be heavy for a 12" bowie ?

Thanks !

Alain M-D

 

[allan lanigan]

I think your on the right track. 1/4 stock will work nicely remember lots of blades are tapered towards the tip makes for a fast handling knife.Also on a hollow grind a lot of material is removed if the grind is ground up high on the blade making it consederaable lighter..

 

[RHINOKNIVES]

for culinary knives i use 3/32" for up to a 11" chef. for my bushwhacker 12" blade(field knife) i use 1/4" for 4" to 8" blade field knives 5/32" is my choice.