Let's see your 3/32" pieces.

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Jan 22, 2013
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Not a complaint just a question.

1/8" and 5/32" stock are good go tos. 3/32" slices so well though. It seems like a rare thickness in the fiddleback line up. Seems kinda odd being that there are so many smaller existing models. I'd love to see more 3/32" stock on the smaller and more sportier models like the Runt, Patch Knife, Ladyfinger, F2 and even on a Bushboot and Shank. Okay, I'd actually like to see it on everything.

Is the 3/32" stock hard to come by?

Is is it more difficult to work with, perhaps more prone to warping during the heat treat process given the higher (62) RC rating you guys are going for?


Just wondering,

Josiah
 
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I'm with you, Joe!
Vance actually said in the Handiman thread that they have some ordered. I hope to snag one soon. I'd like to see it offered in all models as well. I can see not including the largest knives, but everything else would be ok with me. :)
 
I'm with you, Joe!
Vance actually said in the Handiman thread that they have some ordered. I hope to snag one soon. I'd like to see it offered in all models as well. I can see not including the largest knives, but everything else would be ok with me. :)

I missed that in the Handy thread. I agree, 3/32" stock would be too thin on the larger models. Well...on second thought, a woodsman in 3/32" would be nice at breaking down that Thanksgiving bird. I'm dreaming now.
 
I am with you too Josiah. On the 4" and under models that I want, I am waiting for 3/32" SFT or 1/8" tapered steel with the right handle combo because thinner steels make more sense to me for the type of tasks that I will use these knives for. Many of my favorites are 1/8" SFT, so I can't disregard that option either. In my less experienced days, I always gravitated toward thicker steels because they appealed to my fantasy of an indestructible knife. As I matured and gained more experience using knives, I realized that thinner steels and proper technique make thinner steels more attractive to me on a practical level for the things I do most often. I like having a couple of larger 3/16" thick knives, but I don't need a bunch of them. Lighter, thinner, slicier steel knives are what I reach for most often for day to day use, so I am focusing my future purchases in that direction.

Thanks for opening the discussion on this topic. There are a lot of strong opinions in both directions and I respect that. I enjoy reading reasoned arguments for both sides.

Phil
 
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Not a complaint just a question.

1/8" and 5/32" stock are good go tos. 3/32" slices so well though. It seems like a rare thickness in the fiddleback line up. Seems kinda odd being that there are so many smaller existing models. I'd love to see more 3/32" stock on the smaller and more sportier models like the Runt, Patch Knife, Ladyfinger, F2 and even on a Bushboot and Shank. Okay, I'd actually like to see it on everything.

Is the 3/32" stock hard to come by?

Is is it more difficult to work with, perhaps more prone to warping during the heat treat process given the higher (62) RC rating you guys are going for?


Just wondering,

Josiah

We have a few bars ordered for some thin Handymans. Maybe scandi. The real problem with having a lot of 3/32 is how much trickier the grind is. The thinner the steel and the higher the grind the trickier. Once I get the disk grinder set up thin steels and kitchen knives will be more of a possibility. But with the convex grind, 3/32 and kitchen thin steels are tough.
 
I am with you too Josiah. On the 4" and under models that I want, I am waiting for 3/32" SFT or 1/8" tapered steel with the right handle combo because thinner steels make more sense to me for the type of tasks that I will use these knives for. Many of my favorites are 1/8" SFT, so I can't disregard that option either. In my less experienced days, I always gravitated toward thicker steels because they appealed to my fantasy of an indestructible knife. As I matured and gained more experienced using knives, I realized that thinner steels and proper technique make thinner steels more attractive to me on a practical level for the things I do most often. I like having a couple of larger 3/16" thick knives, but I don't need a bunch of them. Lighter, thinner, slicier steel knives are what I reach for most often for day to day use, so I am focusing my future purchases in that direction.

Thanks for opening the discussion on this topic. There are a lot of strong opinions in both directions and I respect that. I enjoy reading reasoned arguments for both sides.

Phil

Thanks for chiming in Phil. You and I are rocking in the same boat. In my early days I was one for sharpened pry bars. I used to think-- "If the sh_t ever comes down and I have to choose just one before bailing out...." After coming out of fantasy land and back to reality, I ended up realizing the thinner the better. I only use my blades for slicing, food prep, cleaning fish and light camp fire whittling. No need for anything above 5/32.

We have a few bars ordered for some thin Handymans. Maybe scandi. The real problem with having a lot of 3/32 is how much trickier the grind is. The thinner the steel and the higher the grind the trickier. Once I get the disk grinder set up thin steels and kitchen knives will be more of a possibility. But with the convex grind, 3/32 and kitchen thin steels are tough.

The grind. I didn't even think of that. It makes perfect sense though- The thinner the stock, the less room for error. That's got to be tough and one would have to be very precise. Looking forward to you guys setting up the disk grinder.

Thanks Andy,

Josiah
 
Thanks for initiating this thread. I definitely prefer the thinner stock and would love some of it to be stainless. For those of us not pounding our smaller knives and using them frequently around food, the durability of 01 is great, but not necessary. Less maintenance in a busy lifestyle :thumbup:
 
I am on this wagon too. For daily tasks where I use a HB, pocket Kephart, Handyman and the likes I really prefer the 3/32" stock. I have re-profiled every FF knife I have in these roles to make them perform better at these types of tasks.

I can certainly appreciate the difficulty of thin stock grinds. Perhaps change to a sabre grind, FFG, or high convex. Scandi is also a tough grind to nail correctly for an EDC style knife design in this thickness. We will sacrifice slicing efficiency in daily tasks to gain edge support. I would rather have a high convex to keep that strength. Just my two cents as a consumer. I still love the knifes and the handles are amazing.
 
A 3/32" Sandokumuk in sounds about right to me :D

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I agree, I would like to see more 3/32" especially in stainless or A2. I love my 3/32 O1 Esquire, it slices like a scalpel, but living in south Florida makes me appreciate the added corrosion resistance of stainless and even A2. I recently acquired a couple of Quartermasters from Allen, and a EDU from Chris in 3/32 CPM 154 that are very nice for EDC. I would love to see some Runts or Esquires in 3/32 CPM 154 or A2. :thumbup::)

O







 
my 3/32nd scandi esquire is easily my best cutting fiddleback. None of your others that I own are even close.

please make more in 3/32!
 
Thanks for the comments gentlemen.

Tripple T, those Sandos are sick!! I wonder who owns those? I hope they appreciate them.

Nice collection Gus!!!
 
Joe, I noticed you mentioned HRC 62 in your original post. That would seem to be a bit higher than current Fiddlebacks. Did you get word that the hardness was being enhanced?

Thanks.
 
Joe, I noticed you mentioned HRC 62 in your original post. That would seem to be a bit higher than current Fiddlebacks. Did you get word that the hardness was being enhanced?

Thanks.

No, I remembered from way back that they have always gone pretty hard. I checked one of the dealers websites and it said 60-62.

What are they at now?
 
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