Boning knife edge thickness

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Making a boning knife. Laminated steel. Edge is 63-64 rc. Suggestions on the Final edge thickness before sharpening for this intended use?



Thanks

 

[Stacy E. Apelt - Bladesmith]

I wouldn't think a boning knife would be a good choice for laminted steel. The blade should be thin, and fairly hard. Most are in carbon steel. The edge is pretty thin, so I would guess a edge of around .005" would be good before sharpening.