Steel thickness for steak knife?

[KNelson]

ive got a friend who wants a set of steak knives like the picture posted. I’m curious to your thoughts with this design what would be an acceptable spine thickness? I was originally going to use 1/8” but I feel it might be too thick.. maybe 3/32? These are clearly not your typical steak knives and are 11” overall and something they designed.. any help or thoughts are appreciated.

 

[Stacy E. Apelt - Bladesmith]

.065" is more than thick enough. Measure a couple different knives from your knife block and you will see how thin commercial knives actually are.

 

[KNelson]

.065" is more than thick enough. Measure a couple different knives from your knife block and you will see how thin commercial knives actually are.

Thanks, I thought about measure some in my block but for some reason I felt a knife this big and with the bevel heights it should be thicker. I guess I’ll make the first one and give it a try!

 

[Stacy E. Apelt - Bladesmith]

I doubt you have a commercial chefs knife that is 1/8" thick.

Also, think about the task the knife will perform ... cutting soft, cooked meat. It needs to be sharp and thin to do that well.