Optimal length to thickness ratio?

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SkinnyJoe

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What is the optimal length to thickness ratio for a knife blade to not be easily "bendable" by a person's hands, i.e. without becoming too thick for effective penetration?

I know geometry plays an obvious role, but as far as mentioned ratio? Does it vary greatly by steel?

Thanks.
 
You have your slicers and your choppers, and a whole range in between. I guess it really depends on what the primary/intended use of the knife is at that point. I would not say it varies by steel necessarily, it is more reliant on the RC hardness that the knife was taken to. In my opinion, 5/32 is a great intermediary between the 2 aspects, Spyderco Military for example, a great 4" blade.

If the steel is too soft, it will roll the edge and require frequent sharpening. If the steel is hardened too much, it will chip easily. Also, think of the Spyderco Stretch and then something like a ZT0301. Each knife is very well suited for specific tasks.
 
SkinnyJoe said:
What is the optimal length to thickness ratio for a knife blade to not be easily "bendable" by a person's hands, i.e. without becoming too thick for effective penetration?

I know geometry plays an obvious role, but as far as mentioned ratio? Does it vary greatly by steel?

Thanks.
Click to expand...

The steel and type of heat treat/tempering makes a big deal.

A blade 1/8" thick, 4" long of 1095 differentially treated will bend where as a similar blade in ZDP-189 that is through hardened at 64 RC might snap under stress ...

I say 32 to 1 ....... no wait ... yeah ...... :foot:
 
so, on this note. you want to pair a chopper with a slicer, a lot of brands make piggy back options (fehrman) what are your preferred ratios for each?
 
Well, it depends a lot on the grinding too.

For example, a bowie can be pretty thick, but it wouldn't effect penetration because of the false edge
 
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