Steel Thickness and Type?

S

SkarpKniv

Joined
Sep 21, 2003
Messages
217
On a blade that is 9.1 inches long, and about 2+ inches wide, how thick steel should it be? This is suppose to be a choppa. I know 5160 would be the preferred steel, but could 1084 work as well? This is just something I plan to do in a far far future, or til I can get some steel in hand but it's good to know now. Thanks for any replies
 
3/16 is a good allaround thickness. If it is really going to be 2+ inches wide you might think about going down to 5/32 or even 1/8 to save weight. That would give you a real nice thin edge profile for good penetration and still be plenty strong.
I did a 13" blade from 3/16 1080 with a full flat grind and distal taper that will cut a 2" tree branch in one swipe.
I have no experience with 5160. I know that 1080 makes a good chopper. They don't make 1084 anymore, but 1080 is pretty much the same thing.
 
What you are describing is about the dimensions of a BK-9. Depending on how heavy the stuff you want to cut , but heavier than a BK-9 I would go to a kukri. 5160 would be a bit tougher than 1080 but not by much.
 
If it were me I would use 3/16" or maybe 1/4"...
With a full flat grind the blade would be lively in the hand, while still having lots of chopping power.. The design and intended use would be the ultimate judge for me...
 
Are there any good threads around here on competition cutting knives? I'd do a search, but I despair at the thought of entering "cutting" and "knife".
 
thanks for the replies guys. I will try to get the pic scanned and uploaded sometime next week if it helps. It's kinda weird.
 
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