I have a request for a butchering knife

[Maelstrom78]

Hi all,

I don't really sell knives but during conversation at work about hobbies it comes up from time to time that I tinker with making knives.

A person has asked me to make her a butchering knife for use on their farm. Pigs and cows I believe.

Her request was that it cut well and was easy to sharpen. I thought hey, I have .070, .110 and .130 AEB-L as well as some .125 and .135 1080 so between those two I should be able to make something.

She brought in a picture of what they have been using which is a Chicago Cutlery slicer like the one third from the top in the link below.

http://www.jaysknives.com/chicagocutlery/ChicagoCutleryKitchenKnifeSet.jpg

So I would appreciate some guidance on thickness, profile, edge thickness before final sharpening or material ( I can HT the 1080 myself but would have to send out the stainless) that works well for a butchering slicer type knife.

Thanks!

 

[Maelstrom78]

Hmm Google has many images but maybe someone has some personal experience?

 

[Bo T]

I have some Russell butcher and boning knives. The maximum thickness is between 0.075 in. and 0.100 in. FFG with a taper to the point. Based on this I'd say your 1080 is too thick. The 0.070 in. AEB-L would probably work for the boning knife as the blade is not very wide.