I've been thinking about this and was wondering if some of you could help me. It seems that I can sharpen my knives to where the are very sharp, but depending on the blade thickness, the angle of how the blade is ground and also how wide the blade is, makes a huge difference in how the difference blades cut. I've noticed that some of the blades that thin tend to cut better that those that are thick.Has anyone noticed this?
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Just because it's sharp...
- Thread starter chaco3
- Start date
Yep that's right, blade geometry is very important in a sharp edge.
- Joined
- Jan 6, 2009
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- 1,298
Exactly right. :thumbup:
This is why the quest for better steel never ends; tough enough to hold a good edge, even if it is thin.
Kevin
- Joined
- Jul 30, 2006
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- 44,251
You might try doing some reading over on the Maintenance, Tinkering, and Embellishment Forum:
http://www.bladeforums.com/forums/forumdisplay.php?f=794
Lots of folks there who talk all about edge angles and how low you can go.
To me, it depends on what you are cutting. For slicing cardboard or for a skinner cutting flesh, thinner is better. For cutting plastic and harder surfaces that you might tend to cut doing maintenance projects around the house, a bit thicker works better for me.
yablanowitz
Platinum Member
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- Apr 14, 2006
- Messages
- 10,027
Thin blades do cut better, since they don't have to push the material being cut as far apart as a thicker blade. Even if the edge angle is larger, they can still cut better. A 1mm thick blade with a 40 degree edge offers less resistence than a 2mm thick blade with a 30 degree edge. There is a reason the blades on the old traditional slipjoints are generally much thinner than the blades of the modern "tacticool" folders.