okay. A few ground rules. 1. Be civil, and respectful. 2. This thread is about learning, so be open minded. 3. Understand that different geographical locations will play a part in everyone’s personal opinion. It’s no secret that average sizes knives are popular in this forum. The gold standard seeming to be the ESEE 6, a very normal sized knife for a 6” blade that is extremely capable in all aspects of KNIFE USE. The ESEE 5 is the black sheep of the ESEE family. It has a small, yet dedicated following of folks that love this knife to death. There is really no debate about how thick a knife should Be. Most people on this forums believe that a knife that has 3/16 thick spine is adequately equipped for anything from cleaning fish, to processing firewood. Some even like thinner knives such as the ESEE 3, or a mora with its superb Scandinavian grind ( a comparatively superior edge for bushcraft use). Then there are folks that prefer a knife that has a 1/4” spine, deemed thick and unnecessary by most people. I really want to explore why people generally don’t like thick knives. I’d like it if everyone who is interested would weigh in here with their opinion and personal experience. My personal preference is a knife that is 1/4” thick at the spine with a full convex grind. I love the ESEE 5. It comes with a nice saber grind, however the factory edge is really horrible and it requires major re profiling to be useful beyond splitting firewood or putting holes in oil drums. Example - See the edge on mine? I took the shoulders right off. Now it’s a high convex and it cuts beautifully. Some people dislike thick knives because of weight. Simple enough. Others don’t like it because it doesn’t feel right or they don’t like the way they cut- this is an edge geometry issue! The Tops Operator 7 is 5/16’s thick at its spine, yet it’s recurve blade and modified saber/full flat grind allows this knife to take a hair popping edge with ease! It will carve, clean fish and make feather sticks without issue. All things a thinner knife would also accomplish... Thick knives absolutely do not excel at food prep compared to a thinner knife like the Esee 6 or fallkniven F1, but it can be done. Thick knives can take a ton of abuse and are more of a tool to me. Then again, I am the kind of guy that carries a large, thick fixed blade as my primary knife while out in the woods. I really think that poor edge geometry on most thick knives give them a bad reputation for being unusable. My BUSSE 20th anniversary battle mistress is 5/16’s thick at the spine, but had an incredible full flat grind, making it incredibly useful and scary sharp for its size. The result is a knife that has substantial chopping power due to its weight, yet it can be used to clean fish or make feather sticks. Notice how I have not said that thick knives are better than thin knives? Well, they aren’t. I just prefer them because when the chips are down and you have to use that knife to do something abnormal, a thick knife will get away with it unscathed. On the flip side, no thick knife that I own is as much of a pleasure to carve with as my Andaltool CFK, Esee3, F1 Pro or izula2. Especially with food prep, or when I need to make something small and intricate. I feel like the Junglas 2 is the near perfect knife. Comfortable handle, good blade shape and design, but I honestly don’t think it’s thick enough. If you took the J2 and build it exactly the same, but thicker, what would that look like? I don’t think it would be detrimental except for weight, yet it would be indestructible by anyone’s standards. Yet, if you use a knife just as a knife and nothing more...A cutting tool....a thinner knife is the clear winner. They excel at CUTTING, carving and crafting. Any knife over 3/16’s thick is more of a tool to me. Does that make sense ? What is everyone else’s opinion ? I am just wanting to explore the love and hate between thick and normal knife dimensions. How everyone is so divided on this topic fascinates me.