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this post was submitted on 03 Aug 2025
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#16 would be comical when it catches on a vertebra and bends. You don't want it too thick, though, as the mechanism relies on the weight, angle, and relative thinness of the blade to slice through. I'd recommend 1/8" with a concrete cap for weight. I'm torn between 304 and 5160, though.
I mean, if the edge is sharp enough, the thickness of the rest hardly matters. As for the need for repeated attempts as-specefied, I think God says it best:
https://m.youtube.com/watch?v=rnx6n1lj4hU&t=252s
304 Stainless steel? Your soup spoon is made from that. Great for corrosion resistant items that don't need much hardness. 3xx stainless is also considered easier to machine. Perhaps you meant something from the 440 series A through C? Those are hardenable.
5160 is a spring steel alloy and would be excellent. Except it's not very corrosion resistant.