Can't think of a clever SNARK thread title, Snark thread.

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daizee said:
But do they cut the MUSTARD??

Even an overly thick blade will make very thin surface slices if properly sharp and applied carefully. After all, even a lathe bit makes very fine surface cuts, and those are so thick they don't resemble knives at all. The real test is how easily they cut THROUGH something that is thick on both sides. Try going right through the middle of an apple, for instance. I think you'll be lucky if even the BK11 makes it through without breaking the halves apart.

Besides, apples and salami taste great together. Cheese too. You've got your work 'cut' out for you. ;)
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Very interesting tests sir.

I used red delicious apples. You were also correct. Each one of the blades split the apple before making it all the way through. All of them regardless of thickness made it half way - about 3/4 of the way through before splitting.

BK11
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ZT 0121
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ZT 0562
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ZT 0801 was the similar to the 0562.

When it came to peeling the skin off (cause my kids are picky like that) the 11 was the easiest to handle and had the thinnest edge. The 0121 was heavy but the big belly of the recurve made it easy. The 0562 worked very well. The 0801 lacks the belly of the others and while it did the job, it wasn't as nice or easy.

:thumbup: I love little experiments to help me understand the designs and geometry's better.
 
I love cutting tests as well.... I need to grab some apples.

I tried an onion and a potato. Neither split with the little slicer i made, but its super thin and very sharp, i tried with the bk14 that i thinned the edge on, it still went clean through potato and onion, All clean cut and smooth edges.


Then again im BladeSports certified so im just a cutting champ anyways.... :D -snark. Definitely snark.
 
TBL said:
Very interesting tests sir.

I used red delicious apples. You were also correct. Each one of the blades split the apple before making it all the way through. All of them regardless of thickness made it half way - about 3/4 of the way through before splitting.

:thumbup: I love little experiments to help me understand the designs and geometry's better.
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cool - and good to have kids to feed. This ensures all testing materials are properly recycled.
The apple test will show you the advantage of distal taper or very thin stock. A saber grind will almost always cause a split. You might try a FFG tweener for comparison. I think they may be made of thicker stock than the folders, but my BK16 is ground a bit thinner than spec. Also, try the 15 since it's FFG and then the swedge removes the thickest part near the spine.

to test your edges and control skills, take the cut/split apple and try to shave thin slices off it with each blade.

re: apples
personally, I find red delicious apples to be not delicious at all anymore. They've been bred for longevity and appearance, not for taste, so they're usually mealy and kind of soft. I like apple skins, personally. Lots of nutrition concentrated there. The carbs are on the inside. My 'technique' is to simply cut them in half and just eat around the core by hand. It's the smallest amount of work that avoids trying to bite an apple whole, which is uncomfortable on lips, gums, nose, and teeth.
 
As part of a kind of 'control' for my tests I went as slow as possible when cutting through. When I went faster in a chopping motion, I got all clean cuts with every blade. Slow and controlled was where the splitting was happening.

Hah! I did the edge test on my own ;) I got a few pieces that I could see through pretty easy.
 
Happy Birthday to me, Happy Birthday to me, Happy Birthday dear Duuuu-uuuubzzzz, Happy Birthday to meeeeee. In case you guys didn't know, it's my birthday, haha.
 
I don't know if it's ok for me to announce this with my current state but I'm going to do a GAW on my Facebook fan page if I get two more orders this week.
 
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