What thickness do you do most of your grinding on? I've been using a lot of 3/16" lately and 1/8" for smaller knives. I've been thinking of dropping down to 5/32" for most of my knives. I've using ATS34 mostly and I'm going to switch to 154CM. Any comments or recommendations? Thanks.
Tom

Tom,I use 1/8th" for hunters,small daggers etc,3/16th" for fighters and the like,nothing wrong with 5/32nd",I just never found that I needed it.I have friends who use it with regularity and and have no problem selling the end product.

I've been using thinner and thinner stocks in my fighting knives, prompted by the fact that CPM-3V was more often available in sizes less than 3/16". I've found that when properly heat treated and carefully ground, even 154CM is plenty tough enough at 5/32" or less in blades as long as 12". I hate weight, and there's just no sense in making more steel dust than I already do.