Support BladeForums! Paid memberships don't see ads! Hello Bladesmiths: I'm finishing up a run of hunters and plan on making some kitchen knives next. I do stock removal with 1084 and 1095--not ideal for kitchen knives, I know, but it works for me and my set-up. The last kitchen knives I made out of said steel are too thick and don't work well as slicers. That said, what is the thinnest stock you would use? I won't be making any filet knives, but rather slicers, paring knives, and the like. Thanks!