Chef Knife Buying Tips?

You have to take into consideration as to what the blade its used for. It's length. The material it's made from.

And grind style. But for a 4" general use blade with a flat grind and made from carbon steel I'll use 1/8 - 3/32. For longer blades the steel will be thicker.

I'll use 3/16-1/4 for my Bowies and rough use knives.

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