Don't mind the pictures at all. I think you're right about it being to thin. That felt like part of the issue in my mock up. I already profiled one out like the second sketch I posted but I do like that handle so I'll probably try again with your recommended changes. Thanks again
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Camp knife thickness?
- Thread starter Bordo
- Start date
- Joined
- Dec 20, 2005
- Messages
- 2,045
I'm rough on my camp knives ... and most have 1/4" or thicker blades.
However, it doesn't mean you can't use 1/8" stock -I'd recommend a Scandi Grind and you'll be good.
However, it doesn't mean you can't use 1/8" stock -I'd recommend a Scandi Grind and you'll be good.
I always think of this video when knife thickness comes up.
[video=youtube;krZJUj70r1c]http://www.youtube.com/watch?v=krZJUj70r1c[/video]
Between 1.5 mm and 3 mm is enough for most my camp knife chores which is primarily food prep, whittling and shavings for a fire. 3 mm of non hollow ground steel will take a beating.
There are only two reasons IMHO to go above 3mm. To add weight to a chopper or to add more "wedge power" to a batonning knife. You can still get through the wood with a thinner blade but it is slightly slower.
[video=youtube;krZJUj70r1c]http://www.youtube.com/watch?v=krZJUj70r1c[/video]
Between 1.5 mm and 3 mm is enough for most my camp knife chores which is primarily food prep, whittling and shavings for a fire. 3 mm of non hollow ground steel will take a beating.
There are only two reasons IMHO to go above 3mm. To add weight to a chopper or to add more "wedge power" to a batonning knife. You can still get through the wood with a thinner blade but it is slightly slower.