A couple of kitchen knives Steel is forged by maker 1080 /15N20 Handles are Ironwood. Red micarta and orange G10 spacers with stainless.
What stock thickness would these be at their thickest point Cal? I know there will be a distal taper the whole way but im curious on starting thickness. I am planning a few kitchen knives and not sure on how thick to start.
The steel comes off of the surface grinder at 0.1000 which is close to 3/32 which is 0.094 I would never want to make a kitchen knife any thicker, I have made a few out of 1/8 material and they are to heavy and just do not perform like a thinner knife.
