Nope, 1/4 inch thick. Have you seen the pic of it? It's basically the Case bowie (9 1/2) blade. The blade gets wider as it gets nearer the tip.

Was into fencing when I was younger and when provoked I automatically tend to stick rather then chop: rapier vs sabre.

Traditionally most BC'ers carried an axe or hatchet and a three to four inch blade
The idea of using chopper type blades is relatively new
I am 47 and I don't know anyone my age or older that would choose a chopper over a hatchet
However I would not hesitate to go out with only a good quality knife or even just a folding saw and a jack knife

I'm a rapier person. Oddly enough: I've been using big tree chopping axes since I can remember, so that movement should be more natural to me I think.

Up until a couple of years ago I would have told you that any knife larger then a buck 119 was a waste
I was taught a knife was for cutting not chopping, although my dad did always use an old butcher knife at home to cut kindling for our fireplace

That would work Bear, but personally I would rather hack off an appendage, less to beat you with that way!

I saw a pic. It was referenced with Philippine knives. I though it might be 1/8 because it might have been an all purpose knife like for slashing trails and hunting. Is it strictly a hunting knife? Would it work for boar hunting (pig sticking)?

I think the modern high quality steels used in many knives has allowed them to be used for batoning and chopping

Time for a food run. I'm cooking supper tonight. Let's see, I think I'll make meat lovers pizza and cheesy breadsticks!

Back in a few.

Disclaimer: I have no problem chopping down trees or making fire wood with an axe just because I'm better at fencing with a rapier instead of a sabre, amigos! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Back in about 15 minutes, just have to cut some potatoes up for the stew I am making

I'm off for tonight, sleep well people, c-ya tomorrow!

Bear1