How thick should it be?

Well if there was ever such a thing as a "performance slicer" I think you're after it. Admittedly, you bring up a good put regarding friction building up behind the edge. Is there a particular edge geometry you're shooting for? For some reason, I just thought of Mora Knives. They've been successful with their thin blade profiles. At least you won't have to feel awkward taking something like that out for a nice dinner and cutting a steak with it.
Okay, I must confess guys, I'm too embarrassed to bring a 1/4 inch blade to a steak dinner as much as I want to. I really want to, keep telling myself I'll build up the courage some day🤓
Maybe us Americans are so used to having everything overbuilt when it comes to knives. It could be a comfort thing🤔
I feel so much more confident with a "thicker" "bigger" blade 😌😁😆
Somethings we just like thicker, I don't know brother. I like my ladies on the thick side but not chunky, like a Medford 🤷‍♂️
 
Two Militaries (.145") and a Stretch 2XL (0.118")

i-Mnstxs7-X3.jpg


os_tempore said:
All my knives have different functions, but the they must all be able to hold their own in a survival situation.
Click to expand...

Just buy it and test it for your "survival situation". If it breaks, it breaks.. One can never have enough knives ....

i-L7PRWcx-X3.jpg
 
Depends what you need it for but I have an aa forge in 3/32 aeb-l that batons no problem, and makes the finest feathersticks. Most makers make them much to thick, if you want indestructible than 5/32 is tough enough. If it has a good toughness steel like cpm 3v, cpm cruwear, aeb-l, or other tougher steels like z tuff, 8670, etc. Check out knifesteelnerds.com and his steel reviews to learn more. Tops knives are mostly 1095 and I don't like that steel but their heat treat is top notch and their blades have excellent edge geometry for hard use but unfortunately unimpressive edge retention.

Personally I like good slicers that are tough, and under 20 thousandths behind the edge. Heat treatment is paramount for edge stability along with geometry. Look for a balance of edge retention, edge stability, and overall toughness

Knives are tools like any other so just decide what is the main use for the tool and get one that fits those needs.

Hope this helps.
 
os_tempore said:
I have a wonderful opportunity to get a knife, but the maker has 0.093" stock for now. I'd prefer to not wait a long time, but I also have reservations about a thin blade.

All my knives have different functions, but the they must all be able to hold their own in a survival situation. To me, that means a steel that can hold an edge, won't rust, and is tough (which equals thick). About 0.18" seems to be the minimum thickness of my blades for EDC, trekking, camping, fishing, etc. Half of that seems more like a kitchen knife.

Am I off base? Got pics or real world exp to counter my hesitation?


Edit: Steel is MagnaCut from someone who knows what they're doing. Blade is 4-5" long and around 1.5-2" tall. Design is still up in the air.
Click to expand...
If you're someone who thinks it's intelligent to split wood and dig a latrine with your knife then don't get a blade that thin. If you're someone who thinks a knife is for slicing and piercing, or if you hike in any kind of rough terrain, a .093 blade is plenty thick.
 
The only question you have to ask is...

"Will it balance a penny on its rounded/chamfered spine?"



Yeah.

If not, than it ain't sh!t compared to a Swamp Rat/"Busse Kin" Mega Rat... 1687321810344.png



20230620_231035 (BF).jpg

20230620_231628 (BF).jpg



*350-thousandths of SR-101 steel. 😍
 
You must log in or register to reply here.
Back
Top