Support BladeForums! Paid memberships don't see ads! Its no secret that Osprey K/T fans love their thin steel. Especially 3/32" and less. And the thin Tapers allow for neutral balance in the thin steel. Early on when I started grinding 3/32" steel I did not taper them. I was under the assumption that it would not and could not make a difference. I was wrong! I was also not pleased with the balance from the 3/32" SFT and with persistance from you guy's on the Forums and a whole lot of practice a little over a year and half ago I tapered my first 3/32" knife. I noticed the difference and plenty of you did. This is why I continue to Taper my 3/32" because you guy's want it and I CAN!! I know why I like using CPM154! Besides the demand from you guy's the super clean CPM154 I use allows for an extremely fine and tight grain structure supporting thin cross sections and evenly distributed carbides. I have tweaked my heat treat over the years on my CPM154 to bring out the best in this steel. And with hundreds of knives out there getting used daily the proof is in the pudding. Why do you like you thin 3/32" steel with a Tapered Tang? Lets see them! Tapers and All! I think Im gonna taper some 1/16'' for the hell of it.