Edge thickness for chopping style blade?

[Steelhog]

Hey folks. Looking for some feedback on edge thickness for slightly larger chopper style blades. I almost exclusively make smaller knives but decided to make a larger chopper style for the occasional chopping and clearing branches. Really just looking for the best edge thickness to use before putting the final edge on.

Initial pre hardend profile and rough grind photo below.

 

[Steelhog]

Forgot to mention this particular one is 8670.

 

[FunkCoaster]

Another thread addresses this as "thickness behind the edge": https://www.bladeforums.com/threads/how-thin-before-sharpening.1779017/

Short opinion: try 0.015" and see how you like it.
If you are chopping soft woods, maybe go thinner at 0.010".

 

[me2]

Is this a personal knife or prototype for sale? I’ve gone as low as 0.01” in a 3/32” thick blade. I actually went lower on a longer blade but I went too far. It wasn’t pretty. That is the thickness behind the edge after sharpening at 17 degrees per side.