why not thicker blades?

[Ken44]

Aren't the competition cutting knives typically ~1/4" thick? They seem to slice fine on the drinking straws and paper towel tubes.

Thats because chopping is involved as well, and they can only use one knife during the compitition.

If it were a slicing/cutting compitition only you wouldn't see any .25 knives.

 

[Ankerson]

Thats because chopping is involved as well, and they can only use one knife during the compitition.

If it were a slicing/cutting compitition only you wouldn't see any .25 knives.

Yep......

You can't chop worth a flip with a skinny light knife, but you CAN slice very well with a thicker heavy knife if the grinds and edge profile are correct.

In other words it blows the heck out of the thick knives don't slice well argument. LOL

 

[mmarkh]

My B.Goode custom Companion has a thick blade. 3/16in and it excells at field dressing deer. The razor sharp edge slices great and when I need to chop through the pelvis or cut through cartilage that isn't a problem either.