? knife scale thickness

[phoenix511]

Advice on about how thick knife scales should be.

I'm launching my knife building adventure with two Russell Green River full tang blades and some nice curly maple 3/8" thick scales. These will be for my camp kitchen and approximate 18th - early 19th century blades.

Trial fitting the full 3/8" thickness seems too clubby for my taste. My Wusthoff kitchen knives are 5/8" thick with about 1/4" flat sided scales with only slight rounding, and they feel comfortable.

I'm thinking I'd like to round the handles rather than have them flat, but it would seem I'd need thicker scales.

 

[LRB]

There is no real answer to your needs, more than you can give to yourself. It comes down to what you would find most comfortable to work with.

 

[ohio ramrod]

I usually start with 3/8 thick slabs and sand them down to fit my hand. They usually end up near 1/4 inch thick at the center tapering down on the edges. :idunno: :idunno:

 

[gmarc]

I would first fair down the periphery of the scales in all directions so they are even with the tang.

Then,I would slowly remove thickness from the scales, feeling for comfort as I went.

 

[fatboy]

As above start with 3/8" and shape to fit and feel round your edges I dont care for sharp corners