This is my first knife build from scratch and I could use some advice. I plan to build 4 chef knives with 6 or 7" blades at the same time. Thay are going to be presents for my Kids and one for my Wife. I'm going to use 1084 steel as advised by Mythtaken but I'm not sure about blade thickness. I understand a thin blade slices better but what thickness would be optimal ? Also, I'm wondering about protecting the blades from rust. I don't have a problem myself with carbon steel blades but my kids maybe a different story. What are some blade treatments that I can do at home ?