Let's see your 3/32" pieces.

I like me some 3/32". Makes for a great slicer and in smaller knives that I don't plan on beating through some hardwood it's thick enough.

 
Couldn't agree more My alltime favorite fiddleback is a 3/32 scandi KPH, If I ever meet a stick or a vegetable it can't handle I'll have to start carrying an additional knife.
 
My all time best slicer is not a fiddleback. It is a kiwi. Cheap and efficient.



But it is cheap...

The next best thing I own is a FK. The kiwi is .036. The fletcher is 7/64th.
 
I'd like some more 3/32 as well. It took me a while to warm up to my Patch, but now I cary it religiously. One of the reasons I really like that knife is that is that it's 3/32. Kind of a semi-scandi grind. I would love a Handyman or even an HB in 3/32.

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10221911 said:
Couldn't agree more My alltime favorite fiddleback is a 3/32 scandi KPH, If I ever meet a stick or a vegetable it can't handle I'll have to start carrying an additional knife.
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OMG
I'd love to see that
 
Joe Duder said:
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.
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That would be awesome...
 
Joe Duder said:
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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If the bolstered scandi HB I bought in 2010 or 11 had been 3/32 I would still have it. I am good with 3/32 on smaller models, but I will never own another scandi thicker than 3/32. So yeah, I'd be totally good with more 3/32 :)
 
gusbuster said:
3/32" O1 :thumbup:;)

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That Padre is bad ass!!!

mistwalker said:
If the bolstered scandi HB I bought in 2010 or 11 had been 3/32 I would still have it. I am good with 3/32 on smaller models, but I will never own another scandi thicker than 3/32. So yeah, I'd be totally good with more 3/32 :)
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I've never had the chance to play with a 3/32" scandi. I'm sure it bites into wood like a dream.

That bolstered burl HB with stainless pins is a classic.
 
Fiddleback said:
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.
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I would love to have 3/32 knife. But I like "regular" grindered rather then scandi. I have a few scandies and think that scandi itelf is not a good slicer per build up. scandi itself is build to strengthening the blade for having most of the blade of original thickness of the steel stuck. I do not see big difference in slicing performance between my scandi fo 5/32 and 1/8.

the carver Nathan showed I would call "half-scandi":D since it actually grinded to 1/2 wides of the blade.

tell me if I am wrong.
 
the carver Nathan showed I would call "half-scandi" since it actually grinded to 1/2 wides of the blade.
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I could be wrong, but I think that's just a low convex grind.
 
"That Padre is bad ass!!!"

Thanks Joe! :)

My F2 looks kinda scandi, but it's convex too.
 
Taja said:
I would love to have 3/32 knife. But I like "regular" grindered rather then scandi. I have a few scandies and think that scandi itelf is not a good slicer per build up. scandi itself is build to strengthening the blade for having most of the blade of original thickness of the steel stuck. I do not see big difference in slicing performance between my scandi fo 5/32 and 1/8.

the carver Nathan showed I would call "half-scandi":D since it actually grinded to 1/2 wides of the blade.

tell me if I am wrong.
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Joe Duder said:
I could be wrong, but I think that's just a low convex grind.
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VANCE said:
the carver is convex
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It's convex with a secondary.

It's also the hawkbill variety, which makes it more interesting to sharpen. But that point sure can carve (even if I don't have the skill to use it properly).
 
Here's the only 3/32" Fiddleback I've come across. I had to pick it up for my daughter.

dhX7uUY.jpg
 
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