Hi Ron 53 I just made up a couple of knives in 1/8" steel One is
the Breeden Pathfinder the other is a Kelly knife I have been
making the B Ps in 3/16" steel But all I can say is UNLESS some-
wants one in 3/16" steel I will be making them in 1/8" steel and
Keeping them on hand and in stock I am flat out flabber gasted at
the way it preforms over the thicker steel It is now my new Every
Day Carry Knife I have been using it for everything that I
do from kitchen duties to making fuzz sticks and battoning
seasoned Mullbery, ( I had a 3/16 knife break battoning Mullberry)
Hedge apple and walnut. I have been cuting branches for shelter
poles and hot dog and marshmellow sticks. Spreading butter, cutting
french bread stuff like that. It also cost less to make one out of thinner
steel ( less grinding time which means less time making the knife:thumbup
We have had almost two weeks of rain a couple of days with little
to know rain so I have been a full time knife maker for a few days
and have got a few more knives made up I am getting faster at
making them up.
Here is a pic of the two knives in 1/8" steel the Breeden Pathfinder has
a 5" blade and the Kelly knife has a 4-and 3/4" blade I put orange G-10
handle that were 1/4 of an inch thick instead of 3/8th" thick scales
like I have been doing that makes making them up faster.
Here is a pic of the thicker knife that broke it is made of D-2 steel.
Take care all,
Bryan