I wanted to pick up a short project since my last one ran just shy of a year long. I've been wanting to make a knife for a while. In particular, I want to make a kitchen knife because the only fixed blades I use are in the kitchen. And I want a carbon steel kitchen knife.
Wait... this is a weapon forum. Crap. Ok, so this will be my go-to SHTF knife while I'm in the kitchen, ok?
Here's what I'm thinking:
Santoku style (including the chisel grind)
1095 steel since it's common and easy to heat treat
1/16" thick
My main question is whether 1/16" steel is going to be thick enough? I've looked at specs for a number of santokus and .08" seems to be fairly common.
I'm open to other blade styles suggestions, my wife uses a santoku-ish Kyocera ceramic knife almost exclusively and this would hopefully meet the same needs. I'm mainly interested in it cuttting vegetables.
Thanks for the input.
Wait... this is a weapon forum. Crap. Ok, so this will be my go-to SHTF knife while I'm in the kitchen, ok?
Here's what I'm thinking:
Santoku style (including the chisel grind)
1095 steel since it's common and easy to heat treat
1/16" thick
My main question is whether 1/16" steel is going to be thick enough? I've looked at specs for a number of santokus and .08" seems to be fairly common.
I'm open to other blade styles suggestions, my wife uses a santoku-ish Kyocera ceramic knife almost exclusively and this would hopefully meet the same needs. I'm mainly interested in it cuttting vegetables.
Thanks for the input.