light weight and very tough??

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Aug 12, 2013
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I was wondering what would make a very durable knife and be very light weight.

And if someone would have a piece about 8 to 10" long and and 1 1/2 to 2" wide by 1/8" thick. That they would sell.
 
For a tough chopper perhaps you should look into 5160 or 1095. Also you might be better off with 3/16" at least if you're really looking for a sturdy piece. There is a lot of information in the stickies btw, worth taking some time to read
 
It is for a hunting knife for a buddy in Alaska and it is going to be used alot. He is a guide and lives up in the mountains and hunts for all his own meat too. So it will have a blade length of about 4" and oal length of 8 1/2" per his request.
 
Ah I misread, thought you were looking for a 10" blade, definitely 1/8" of 01 would be fine for your purposes!
 
CPM-3V. Run it at 58Rc for maximum toughness (nearly 4 times as high as D2) and wear-resistance about equal to D2, or 62Rc for even higher wear-resistance and still very high toughness (still nearly twice as tough as D2).

Unless you must forge your blades, like to sharpen a lot, or you really need a true "stainless" steel, 3V is the best thing going for working knives, in my humble opinion. There are tougher steels, and more wear-resistant steels, but I don't know of any with 3V's balance of high levels of both.
 
To make it light in weight but not a lightweight in the toughness department I'd drill out the handle under the scales or not make it a full tang design. A swedge along the spine might remove more material as well.

Please show some sketches if you can.
 
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