Newbie knife questions

[WA209]

Hey folks!
Looking to make some small knife sets for gifts and fun, a few quick questions.

I'm looking at using 1/8" 1.5 or 1.25 for a outdoor/work knife.01 steel
And 1/16 01 for a small slicer to pair it with. 3/4 wide

Full flat grind, curious how thin should I bevel the edge before sending to Heat treat and sharpening?

Also is it safe to use a duracoated blade for food prep?

hope you all have a happy and safe weekend!

 

[Matt Rochester]

.025" before heat treat and .010"-.015" before sharpening. I don't see why duracote wouldn't be food safe but I'm not sure. I would recommend the air cure cerakote or the bake on cerakote if you have an oven.

 

[john april]

if you do not have calipers, the edge should be the a little thinner than a dime. a dime is about .050 thick. i shoot for .025- .030 before heat treat.