Is thin in?

SR101 is a very forgiving alloy. You can make small, thin slicers or massive, fat choppers out of it and it will excel at both. That's why it's my favorite Wauseon steel . . . especially when you factor in price. I'd just like to see Jerry go back to diff-tempering his big SR101 blades again. But what I can say? I'm spoiled that way. :)
 
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tdk1122 said:
I'm hoping for 1/4 inch as well. Maybe .265? That knife needs the Ooomph!

Thin is in because of all the Bushcrafter's. Though they think 3/16's is too obtuse.
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Agree100% bring them beeffffffy blades, if i want a ole skinny blade knife i will grab one out of the kitchen!;)
 
I personally like nice thick knives, its why I found this brand in the first place. If I wanted thin, well, there's plenty of makers out there. :)
 
spider991 said:
Agree100% bring them beeffffffy blades, if i want a ole skinny blade knife i will grab one out of the kitchen!;)
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aaaa_cccc said:
How thin would do you prefer your knives to be?
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About half of what they usually make to be honest. Take one of their 1/4" thick knives and halve that thickness and halve the thickness of the edge they usually put on them. That would be just about right. These knives are supposed to be tough as hell and yet my Mora does the same work without issues so I know from experience that the thickness is more of a hinderance then a necessity.
 
I think what they are trying to get across to you is that there are a bit of each in the Bussekin line. Thin for those who want thin and thicker for those who want thicker.

If they were all super thin, I know for sure they would lose at least one customer, and put money on quite a few following.
 
Shotgun said:
About half of what they usually make to be honest. Take one of their 1/4" thick knives and halve that thickness and halve the thickness of the edge they usually put on them. That would be just about right. These knives are supposed to be tough as hell and yet my Mora does the same work without issues so I know from experience that the thickness is more of a hinderance then a necessity.
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I can agree with you on this statement, especially on the edge thickness. Cliff Stamp has proven that the edges of even "less than durable" knives can still be quite thin before they start to suffer from damage they did not experience at more obtuse angles.

I'm not sure I'd want to rely upon ANY .125" thick knife for a survival situation due to the nature of not knowing what I may need to do with it. That said, I'd have no hesitation to carry something like a Boss Jack at .150" with a full convex grind.

I think that what is truly important is finding the right balance between durability and cutting performance. That is after all what knives/tomahawks main uses are, cutting? Nobody could argue that given two knives with all specs identical, one @ .125" and the other @ .250", the thinner knife would cut better than the thicker version.

A thicker knife also means more carry weight for the user. This is definitely worth considering, as I would hate to carry something like a MOAB or FNMFSH when I could carry a 1311 or Basic 10 LE for something like half the weight.

My honest belief as to why these are "over-built" is due to the warranty, there would likely be far more claims if the knives were thinner. This would likely be offset by increasing retail prices to cover this cost and would likely also result in fewer sales. It's all dollars and cents as they said in the biz'..... ;)
 
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