steel thickness

marekz

marekz

Joined
Jun 16, 2008
Messages
1,699
just wondering what size thickness is most common/ or prefered among stock removal knife makers. I have some O-1 1/4" and cant think of a spine that thick looking good on a knife ( i havent seen one that thick yet on say a hunter). I dont really have the skill yet to taper very well. so for me the prefered thickness is 1/8ths. any comments
 
I have handled big Bowies made my masters of the craft that were about that thick at the ricasso that didn't feel heavy or clunky - but they were fairly thin flat ground with hidden tangs and distal taper. For stock removal I like 1/8" for smaller knives and larger folders. 3/32 for smaller folders. I don't make many large knives, though I am working on one that starts with 1/4". But it has a fuller, false edge, distal taper and a skeletonized tang to address weight issues. Otherwise 1/4' is very clunky and would feel like a lead weight in your hand.
 
Thinner cuts better and I think of knives as cutting tools. Having said that, I have seen some chute knives that started with 1/4" and look real nice. I wouldn't choose it, but I wouldn't shy away from it either.

Rob!
 
Wider isn't bad, if you want to keep the handle as steel. If you're doing that, 1/2" isn't a bad thickness. If not, I prefer 1/8".
 
i like to grind blades from 5/8" stock...:)

By the time they are finished and tapered they are a bit under .600"
 
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