Blade thickness?

Wade Jones

Wade Jones

Joined
Nov 1, 2009
Messages
183
Is there any rule of thumb on how thick a blade should be?
Distal tapers and tapered tangs aside of course.

Knife is 5.25" blade, full tang, about 9.25" overall. Sort of a combat/bush knife I guess.
 
Since it might see some heavier use and is over 5" I personally would use 5/32" (I have a ton of it). 5/32" and 3/16" make a fairly stout knife.
 
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That would depend on a few things such as blade width and whether it is forged or stock removal and if stock removal, the grind type - hollow, flat, scandi... I forge and flat grind so I would start with either 1/4" or 3/16" stock and due to forging scale and decarb, would end up with something slightly thinner than the original stock at the ricasso.
 
When I used to do stock removal I used to use 5/32nd O-1 for 5 1/2 inch blades. It was stout enough for all kinds of stupid abuse like cutting open the door on a 1978 Dodge Diplomat, yet still allowed for very good edge geometry for a sharp edge when flatground

-Page
 
Stock removal. Blade width at it's widest is about 1 3/8"
I'm going to do draw file the edge.

Steel is Aldo's 1084, and after grinding off the divets is just under 1/4" thick right now.

Thanks for the help!
-Wade
 
Wade Jones said:
Stock removal. Blade width at it's widest is about 1 3/8"
I'm going to do draw file the edge.

Steel is Aldo's 1084, and after grinding off the divets is just under 1/4" thick right now.

Thanks for the help!
-Wade
Click to expand...

So you still have plenty of meat left for shaping and dealing with decarb after heat treat. Can't beat Aldo's 1084!
I buy at least 50 pounds out of every batch he does, and haven't gotten a bad piece yet!

-Page
 
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