What's the thinnest advisable 1084 for kitchen knives?

Stacy E. Apelt - Bladesmith said:
"...........So should I grind the edge down to about the thickness of a dime before heat treat? That's the standard I've used in the past.

A dime is much too thick - .053". You want about half the thickness of a dime. Somewhere around .025-.030" is a good edge thickness for carbon steel at HT. Stainless blades can be .010-.015" at HT.
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Isn't there a danger of warping the blade if it's ground that thin?
 
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