Rhino, you answered this question of mine in another thread, but I needed a bit of clarification so I made a new topic.
I was looking for a thickness for some kitchen knives. You mentioned .112 (someone else mentioned 1/8 as a little too thick, but workable) OK I ordered .112 for carving and .090 for paring.
However on the question of how thick to leave the edge (on another thread) you mentioned 1/32 to 1/16 (.031 and .06). Wow on those thin blades that's barely a grind!
I'm ok with that I just need to double check. I don't want to go to all the work of buying, shaping, heat treating only to have ruined the whole process!
So, on those thin guys I just need to shape, start the grind and send it in. Maybe not grind at all?
Steve
I was looking for a thickness for some kitchen knives. You mentioned .112 (someone else mentioned 1/8 as a little too thick, but workable) OK I ordered .112 for carving and .090 for paring.
However on the question of how thick to leave the edge (on another thread) you mentioned 1/32 to 1/16 (.031 and .06). Wow on those thin blades that's barely a grind!
I'm ok with that I just need to double check. I don't want to go to all the work of buying, shaping, heat treating only to have ruined the whole process!
So, on those thin guys I just need to shape, start the grind and send it in. Maybe not grind at all?
Steve