Thickness? For fixed blades in the 3 to 5 inch range, 1/8" to 3/16". I think 1/4" is too thick for this size knife, although its probably better for a really big (over six inches) camp chopper. For folders, 1/8" or less.
Well, for the most part, my prefered thickness is 1/8th. The reason I don't like thicker blades is because virtaully all I cut is cardboard and food. And neither of those requires a thick blade with lots of weight. I guess I don't find myself stranded in the middle of nowhere having to chop and pry open all sorts of things nearly enough to really enjoy a 1/4th inch thick knife.
And when I need to chop, My 22 inch machette or a good axe will do the job just fine.
Self improvement is a hobby of mine .
1/8" because thats the thickest size possible to have that still fits in most sharpening kits. A lot of sharpening system clamps don't like to clamp onto knives over 1/8" thick. Also, when hand sharpening, the bulk makes it more difficult to sharpen. Just my two new Taiwan dollars.
For blades less than 6" in length, I like 5/32". A little thin perhaps, but I'm finding I don't need a sharpened prybar for a fixed blade, and thinner equals a keener, higher performance edge IMO.
1/8" to .140" for 4" or less folders.
On fixed blades in the 6"-9" range in the blade, I like 3/16".
10" or greater in the blade, I like 1/4".
Forgot to mention that I prefer all my knives to have a flat grind. Full height preferably or a flat saber grind as a second choice. Moran edge on a heavier duty type chop-chop knife.
So, what IS the speed of dark?
[This message has been edited by misque (edited 01-06-2000).]
3/16" for fixed blades, 1/8" for folders, and I just made a drop point neck knife from 1/16" ats-34, and it is one stout little knife. I think for a small skinner or general purpose knife, 1/16" is great.
"Always think of your fellow knife makers as partners in the search for the perfect blade, not as people trying to compete with you and your work!"
It seems that I`m not alone in my preference of the flat grind. It makes me wonder why the knife industry seems totaly enamoured with hollow grinds. It it because the flat grind isn`t "tactical" looking? In my day to day usage, I`m more likely to cut up a cardboard box, or slice an apple than I am to cut the top off a barrel.
Choosing a thickness of stock is a matter of degrees. Depending a great deal on the blade to be produced, and the maker's abilities. As for a finished blade, a single thickness that runs the majority of the blade length is not a good thing in my opinion. A blade that tapers from ricasso to point will withstand much more stress than a single thickness throughout. A rounded spine also lends a great deal to durability, in that it leaves no area for stress rises to form. Square edges and even thickness my look nice, but they also detract from a blades ability to endure stress. http://www.mtn-webtech.com/~caffrey
"The Montana Bladesmith"