N.N
Well-Known Member
I did a quick search and found Ed talking about blade thickness but nothing as specific as I am curious about.
I have a potential customer who wants a 5" 3/8" thick blade that can be used as a chopper when needed. I don't think he intends this to be a dedicated chopper. I find that my 3/16 thick 5 inch blades are plenty thick and work well for light to medium chopping and don't have overly strange length to thickness proportions.
I've suggested that we don't take this 5" blade any thicker than 1/4" as I think that would be a pretty beefy knife as it is. I also don't think I want to trust my heat treating methods on something so thick. I would most definitely send it off.
What do you guys think? I'd just like to get some opinions from those that have a little more experience with larger blades.
I have a potential customer who wants a 5" 3/8" thick blade that can be used as a chopper when needed. I don't think he intends this to be a dedicated chopper. I find that my 3/16 thick 5 inch blades are plenty thick and work well for light to medium chopping and don't have overly strange length to thickness proportions.
I've suggested that we don't take this 5" blade any thicker than 1/4" as I think that would be a pretty beefy knife as it is. I also don't think I want to trust my heat treating methods on something so thick. I would most definitely send it off.
What do you guys think? I'd just like to get some opinions from those that have a little more experience with larger blades.