blade thickness

[D Showalter]

making 1st knife and i believe i have my blade to thin, what is to thiun and what is proper size, i am using ats34 steel

tks

 

[richard j]

just saying that you have your blade too thin is not much to go on. how thick was the steel to begin with and how thin did you take it? the edge can not be any thinner than a dime before heat treat. if it is, then you took it too thin. at the top of this section there is a sticky on how to make a knife. you should go read that. lots of good info. here is the link http://www.bladeforums.com/forums/showthread.php?t=694673

 

[D Showalter]

thanks for the help

 

[SBuzek]

On ats34 you can take the edge to between .015-.020 about the thickness of a dime and be ok if your grinds are even.
Stan

 

[KnifeMaker.ca]

Your heat treater would probably appreciate it if your blade is not sharp - and even if it was, you could just dull it with a couple passes of the file. (I call that adaptive respecification of design parameters.) Most makers using stainless steels aim for a .015 to .030 thickness behind the edge to support the edge. You have not wrecked the blade and as long as atmosphere in properly controlled in heat treat you won't have any issues. Remember, a very thin edge may take an outstanding edge, but will not be able to hold it or stand up to abuse.

Rob!

 

[D Showalter]

thanks to all for your replys, the 1st one will end up in the scrap pile.

 

[GrizzlyBear]

don't scrap it out if you have made good progress on it. turn it into something useful, a letter opener perhaps.