Blade height or width?

T

thatsaknife

Joined
Mar 27, 2015
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I have a basjc understanding of the benifits of differrnt lenghts and grinds and thickness. I do not understand the benifits of a very tall or wide knife from edge to spine?
 
It allows for a taller grind that improves the cutting geometry. Cutting efficiency isn't just determined by the final thickness of the spine, but also by how quickly it reaches that thickness. A narrow blade or short grind means that a knife will reach full thickness fairly rapidly which can cause it to wedge more than slice. A broader blade and higher grind allows a much more gradual taper and that improves cutting efficiency.
 
And it makes it much easier to sharpen to a fine edge (assuming a half way decent steel).
Rich
 
I've noticed that skinning knives might have tall blades in order to gain a good amount of belly.
I've noticed that chopping knives like for chopping competitions have fairly tall blades in order to have good mass without the grind being real steep.
On the other hand I like a keen point on a knife and knives with taller blades seem to have fairly blunt tips.
 
Tall blades in a kitchen can be used like a spatula to lift cut items, or as a screed to slide them off the edge. Tall blades are self guiding in deep cuts, making a straight cut easier to accomplish. Conversely, short blades are much better for turning in a cut. A huge advantage to tall blades is how they afford clearance for your fingers above a cutting board.
 
bdmicarta said:
I've noticed that skinning knives might have tall blades in order to gain a good amount of belly.
I've noticed that chopping knives like for chopping competitions have fairly tall blades in order to have good mass without the grind being real steep.
On the other hand I like a keen point on a knife and knives with taller blades seem to have fairly blunt tips.
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There is no physical reason that tall blades can't have pointy tip, Its all in the profile of the knife.
Bill1170 said:
Tall blades in a kitchen can be used like a spatula to lift cut items, or as a screed to slide them off the edge. Tall blades are self guiding in deep cuts, making a straight cut easier to accomplish. Conversely, short blades are much better for turning in a cut. A huge advantage to tall blades is how they afford clearance for your fingers above a cutting board.
Click to expand...

Yes, Yes, Yes and the last is a double yes! When I have customers tell me they are constantly cutting themselves when working on a board I ask what pattern of knife they are using? Usually they are chopping Vegetation with a slicing/carving knife.

You use the height of a blade to guide along your knuckles or side of index finger. Saves wear and tear on the off hand!:thumbup:
 
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