I have a Lapin puukko that I'd like thinned out from it's current 1/8" thickness, but I'm wondering if the laminated steel may make this an issue?
Edit: I'm not sure how thin I'd like it at this point, but if it's important to the question I'd like the knife to be whatever a standard thickness for a kitchen knife is. I'm assuming it's not 1/8", it seems much too thick for kitchen work. Is 1/16" too thin?
Edit: I'm not sure how thin I'd like it at this point, but if it's important to the question I'd like the knife to be whatever a standard thickness for a kitchen knife is. I'm assuming it's not 1/8", it seems much too thick for kitchen work. Is 1/16" too thin?
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