I've never used anything less than 1/8" before. This will be purely experimental. Obviously it couldn't handle anything abrasive or hard. That's why I figured fishing knife or kitchen knife. I am trying a "less is more" attitude when it comes to materials used for my knives, but 1/16" might be too extreme. In my personal opinion, a lot of knives are overbuilt for the tasks they are used for. Choppers and bushcraft I understand the need for thicker stock. But the primary goal for most knives is to cut. I'm trying to continually improve on performance, while discarding unneeded materials. In doing so I hope to keep future customer costs down, material costs down, and be able to achieve quicker turn around on orders.
