Thin blades?

[hollowdweller]

I've made knives for people as thin as 1/16". Most recent was a UNK. K. Estela has asked me for several in 1/16" thickness. I think he actually batoned with one of them. They are actually harder to grind because you have no room for error. For food prep and carving, that size is hard to beat.
Scott

Maybe that's why we don't see many blades below 1/8"

 

[Shotgun]

Maybe that's why we don't see many blades below 1/8"

I don't think so. I think you don't see many blades below 1/8" for the reason you see so many over 1/4". People want strength they probably don't actually need so the market dictates the products produced.

 

[foxx]

Old Hickory knives are 1095 and come in many sizes, some are great little camp kitchen knives. Thin, put the edge on there that you want!

 

[Nightshifter]

These haven't been mentioned yet. I have been using both the Cold Steel K-4 neck knife and the CS Kudu. For the prices on these they really can't be beat,IMHO. Both are 4116 Kruups steel, slice like the devil and clean up very easy. I especially like the KUDU, based on an Okapi. It's a folder which is so light you can carry it all the time and not even notice it's there. Both are now my designated food prep knives.

 

[22-rimfire]

A Mora works real well for a "thin blade" for food prep. But I often just use my SAK for stuff like that which has a thin blade. Added: I also have a SOG Field Pup that I use for this purpose. It is cheap and it works well for many things.

Wow! -- where did you find that plastic handled Victorniox?

I buy mine at Smoky Mt Knife Works primarily. I have many in my kitchen and they are used a lot. I keep brand new spares in the drawer beneath the stove as my wife likes to pry stuff now and then and she is not picky as to what she uses.