- Joined
- Oct 18, 2018
- Messages
- 6,536
John's knives came into my life when all I wanted were Slabs of Beef......In general terms, 1/4" is too thick for most knives JMOHO. I prefer thinner stock and a flat grind for most stuff but of course, I can see situations where a beefier blade might be called for.
using his knives showed me that .125" can be pretty durable.
Now, I understand that thickness is a means of adding weight.
(when wanted) Not for increasing strength, so much.