Now I've read older threads about this subject, so I know the question will raise a few eyebrows. Here goes nothin'. My brother makes tactical knives, and I've recently joined his production team to come up with a culinary line. I've got some drawings and mockups in the works, and the chef's knife I have in mind is a big boy. Blade is about 9 1/2" to 10" long, and 2 1/4" wide. The question that we now face is the thickness. I know for slicing purposes, everyone seems to agree on around 3/32" for the spine to start. However, being that he is a tactical maker, he and I would like to also have that influence on this blade without taking away from a true culinary blade (we are both chefs at heart, him being an actual trained one). Is it truly a sin for the spine to be around 1/4" or 3/8" thickness? Give me your thoughts people.
-Preston
http://www.jericohblades.com/
-Preston
http://www.jericohblades.com/