I have seen some knife blade that are .31 thick. It would be awesome to own the thickest knife out there. Let see some pictures of your thickest blade.
I don't like knives to thick because the thicker they are the more they get away from their defined purpose, which is to cut things. The thicker a knife the more inefficient a cutter it becomes.
For many tasks a knife with 0.057" at the thickest part like my Opinel #6 is a better tool for the job.
My thickest is about 0.375" - but it is more of a chopping & batoning knife than a cutting & slicing knife. It weighs 26oz and is about 15" in total length. I wouldn't use it for food prep or whittling.
How about .320 Busse FFBM-LE AND HFSH-Proto, Their both beast's choppers! I have thinner models but for batoning, chopping and prying, digging you can't hurt them. :thumbup:
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