Coming down on the other side from my Canadian friends. Making a thick knife in my world will get ya nothing but cussed, well actually it won't sell in the first place. Thin, compact slicers easy to carry with ya at all times horseback. Besides all the utilitarian chores that a knife gets called for (opening a feed sack, hay bale, rope etc), they are crucial safety items for us. If ya have a roped cow going one way and your horse going the other and you are tangled in the rope, ya need to cut it now, well yesterday. Most working cowboys I know carry 2 to 3 knives in different places so they can get to it in a time of need, NOW. Also during a branding one of the parts of processing calves is that the bull calves get castrated thus becoming steers, (you know the steak you had last night). Thick blades simply don't work for that at all. Nuther topic but neither does a highly polished edge. About 220 to 320 grit with just the apex of the edge stropped is about right.
Lot of stuff to get tangled in when "cowboy sh.." happens fast. The wife at one of our brandings last spring.
Everyone has a sharp knife whether you're ground crew or roping.
Salty was our designated cutter.
Spraying on some disinfectant after.
Everyone has a knife even when ya ride that calf for fun when he gets up.
And they're all thin ground, no prying, batoning or tree felling (we got chain saws for that), they need to slice.