too thin?

S

siguy

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Aug 26, 2006
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the other day a friend gave me this old Ontario Knife Co small butcher/kitchen knife. the scales were seperated from the tang and there was a little bit of surface rust on it, but it was in good shape.

i brought it home and fixed it up. replaced the handle with some ~150 year old maple factory flooring. i think it came out alright. i didn't really put my all into it, and didn't line up one of the scales quite right, so it doesn't quite match up the tang. thus, a bit of epoxy was left to create a smooth surface. i also didn't sand it all the way down through the grits, so there is a little bit of texture left. all of that said, i think it came out pretty nice...

so my question is...do you think this is too thin? just how thin is it you might ask...well, its right about 1/32" thick :eek::eek: this makes my mora look like a tank! pictured with a 3/32" thick knife for scale...

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this knife is going to be my camp kitchen knife. it weighs only 2 oz, and will be perfect for slicing up veggies and meat. i guess it might be a good filet knife as well, with how flexible it is (that seems to be the main qualifying factor for filet knives :confused:)...but i've never fileted anything before, so i will have to wait to find out.

once its all edited together, i will put up a video that includes some of the process of fixing it up, as well as what it looked like before.
 
It is not to thin for what you intend to do with it and it should really excel at slicing. It should work pretty good to fillet fish or anything else that needs filleted. I have several old butcher knives that are still on duty. Thats another thing I like about the Russel/green river blades that I buy to rehandle.
 
that's the same thickness as it came. i just took off the small amount of surface rust.
 
People are too hung up on thick knives. If you went into the woods with that knife, its very likely its all you'd need. Remember that knives used to be thin as a rule. Now it won't chop donwn logs for a cabin. They had axes for that.
 
Looks like it is a great slicer and will be a very handy fish filleting knife.
Nice work.
Action picts are always appreciated when you get some.
 
Simon, as much as I like my thick blades,

…thin knives also rule.


Different horses for different courses.




"If you're not living on the edge, …you're taking up too much space."

Big Mike
 
Flex in fillet blades helps when you cut the skin off the fillet, after the fillet has been removed from the fish.
The flex allows the blade to stay flat against the cutting board so you separate skin from meat with no waste.

Use the knife, you may be surprised :)
 
Too thin for me. I don't even like a ton of flex in my fillet knives. With a knife as thin as that one, the knife looks like it can flex when you *don't* want it to, which could make quite a few cutting chores more difficult. If it was shorter, maybe, but at that length I'm not a fan of that thin of a knife. Would it work if it was the only thing I had? Sure. But you won't see me carrying one of those around in the wilderness of my own choice.
 
They do not flex that easy. It takes some pressure to flex them. However when you want of need a litte flex, it's there. I could do very well in the woods or the kitchen with any of the four or five models of Old Hickory butcher knives and use them quite a bit in the yard and garden as well as the woods. You can't believe how well the well chop through things but for 7-10 bucks you can get one and surprise yourself. Some of us old guys cut our teeth and everything else with Old Hickory butcher knives.
 
Wow, that will sure slice!

And you know I bet it will chop well too in its own way...wouldn't be much of a splitter but for limbing poles, say...I bet it would breeze through a lot of bendy, green wood.
 
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