Edge thickness before heat treat

S

Sbranch

Joined
Feb 7, 2015
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I am making a wakizashi and was wondering how thin to make the edge before heat treating it.
Made of a W1 3/4 round bar. Right now it is 0.31 thick and 0.12 on the edge. 1.25 at the base tapering Dow a little to the tip. Blade is 19” with an overall length of 25”.

Will probably quench in brine/canola, straight canola or interrupted water. Haven’t decided yet.

My first sword like object.
 
.030 edge is considered standard but that depends on the blade and the steel thickness. Thin kitchen knives should be ground after heat treating. Makes heat treating them much easier.
 
Brad at Peter's Heat Treat told me the edge should be no thinner than .01" for stainless.
Tim
 
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