Rehashing "flex"

Now here is where I am ignorant and need some education since I am a catch and release kind of guy (I don't really like fish and don't need to clean them!). What is the purpose of "flex" in fileting a fish? I understand the desire for a very thin blade, but it isn't like there are magic forces that will cause a compound flex in the blade in order to conform to the little rib cage:confused: I have always assumed that flex was just a side effect of having a blade thin enough to do the job and folks somehow started to focus on the flex instead of the proper blade proportions. What am I missing here?

Have enjoyed this thread, Kevin. Since I have only made one knife :o (in a class), I have a lot to learn. Enjoy coming over here and taking class occasionally.
Living in Southern Missouri my whole life, I have cleaned a lot more small fish rather than larger fish. 'Thin' and size in a fillet knife are definitely the keys in terms of the species of fish being filleted. But, I have always felt that the 'flex' (which is a product of thin) of the knife can save some meat (especially in smaller fish, i.e. -bluegill, goggle-eye) once the initial cut has been made and some weight is on the top of the blade.
Make sense, or are we back to square one? :D

- Joe
 
Have enjoyed this thread, Kevin. Since I have only made one knife :o (in a class), I have a lot to learn. Enjoy coming over here and taking class occasionally.
Living in Southern Missouri my whole life, I have cleaned a lot more small fish rather than larger fish. 'Thin' and size in a fillet knife are definitely the keys in terms of the species of fish being filleted. But, I have always felt that the 'flex' (which is a product of thin) of the knife can save some meat (especially in smaller fish, i.e. -bluegill, goggle-eye) once the initial cut has been made and some weight is on the top of the blade.
Make sense, or are we back to square one? :D

- Joe

I think I understand. I grew up on the convergence the the Maple River and Fish Creek (actual name), and spent a whole lot of time with a line in the water, but to be honest it was just an excuse to be outdoors and have a few beers, I would get irritated if the fish actually bit:o I have been known just to cast line with nothing on it but a sinker so I at least looked like I was doing something. I did grow up eating a whole lot of Maple River catfish but I always let somebody else prepare them:D I love to let my kids fish because I have to take them up river in the boat and just sit there miles from anything but the sounds of the river, its a rough way to live but somebody has to do it:)
 
I fished Lake Michigan for years so most of my fish cleaning was for salmon and trout in the 2-20 pound range. I preferred a stiffer blade and made filet knives for the charter fishing guys out of 1/8" stock. Too thin a blade would actually wander in the meat and mess up filets.
 
I think I understand. I grew up on the convergence the the Maple River and Fish Creek (actual name), and spent a whole lot of time with a line in the water, but to be honest it was just an excuse to be outdoors and have a few beers, I would get irritated if the fish actually bit:o I have been known just to cast line with nothing on it but a sinker so I at least looked like I was doing something. I did grow up eating a whole lot of Maple River catfish but I always let somebody else prepare them:D I love to let my kids fish because I have to take them up river in the boat and just sit there miles from anything but the sounds of the river, its a rough way to live but somebody has to do it:)

Some of the best fishing trips produce zero fish. Being there is the key. :thumbup:
Plus, something that can mess up a fishing excursion is catching a mess of fish and not having a good knife along to clean them with!
I'll bet your area is a wonderful place to just drift and not worry about catching fish.

- Joe
 
Stiff/flexible seems to be a personal choice .I go along with previous comments of flexible for small fish and stiff for large fish. The mystery to me is looking at a catalog for Dexter Russell for boning knives where they have both flexible and stiff blades.I've taken apart many deer and other creatures and can't think why anyone would want a flexible boner. But fisherman are the strangest people .Here on the Delaware river they use shad darts to fish for shad and on the Connecticut river they use spinners . The weird thing is that the shad are coming up river to spawn .They don't go after the lure for food they just strike at it to get it out of the way !! If you look at that D-R catalog for clam and oyster knives you will find different ones identified by the area of origin.
 
Hi Kevin,
I think a good ammount of flex helps fillet smaller fish. Skin side down on a cutting board is where a flexible blade can closely follow skin and leave as much of the meat as possible. Too stiff a blade will cut through and leave bits of skin on the fillet, or more meat is lost on the skin.

Any comment on how some folks seem to be able to feel hardness differences while using knives/swords. Assuming no edge damage or bending, I'd guess that different heat treatments can transmit vibration differently along the blade? Or would the differences in feel just be a matter of geometry (cross section) of the blade?

Thanks for always making some time to teach, Craig
 
Now here is where I am ignorant and need some education since I am a catch and release kind of guy (I don't really like fish and don't need to clean them!). What is the purpose of "flex" in fileting a fish? I understand the desire for a very thin blade, but it isn't like there are magic forces that will cause a compound flex in the blade in order to conform to the little rib cage:confused: I have always assumed that flex was just a side effect of having a blade thin enough to do the job and folks somehow started to focus on the flex instead of the proper blade proportions. What am I missing here?


Because the fish is normally laying flat on a cleaning table and you can not wrap your hand around the knife handle and get it flat to the table as well - your hand will be hitting the table. So you need the blade to flex from your hand to the table plane.
 
Somehow I can't help but feel misunderstood here on this thread. I really don't give a flip about how those blades bent or flexed. I did what I had to do to pass the performance test.
My main question here is if there is a correlation between where my test blades became un-flexible by hand, and then returning to that same point after releasing pressure with the cheater bar.
Is that simply coincidental, or a mechanical anomaly?
 
I heard, the other day,that the shape of an airplanes wing has little to do with the fact that it stays aloft. It has been proven mathematically, so they said. I have believed, since childhood, that it was the shape of the wing that produced lift. :confused::( Now I am back to square one, wondering how those things stay aloft. Makes one question one's education.
Now I have this to contend with. Will I every make a good knife? Or if I do, will I understand why it is good.

Must get back to school someday, Fred
 
Is that simply coincidental, or a mechanical anomaly?


I was waiting for the response on this, too Karl... which is why I asked for clarification on what actually occurred.

I suspect (as you do) that it is, in fact, a 'mechanical anomaly'... but you're right, I think the question was missed!
 
Somehow I can't help but feel misunderstood here on this thread. I really don't give a flip about how those blades bent or flexed. I did what I had to do to pass the performance test.
My main question here is if there is a correlation between where my test blades became un-flexible by hand, and then returning to that same point after releasing pressure with the cheater bar.
Is that simply coincidental, or a mechanical anomaly?


Karl,

It has been a few years since I took mechanics of materials, but I'll try to rememer the basic concepts and you can figure it for yourself.

In steel, any movement in the elastic range goes back to zero. Any movement beyond that range, the difference is permanent. On a theoretical tensile specimen of some unknown hardness and long length, lets say you can pull it longer by 3/4" and it will go back. But if you pull it out by 1 1/2" it will go back but not to 0, but will be 1/2" longer. That means it yeilded at 1" This is an over simplification, and it isn't really perfectly 1:1 like that because the hardness of the steel changes too, but we'll ignore that.

Lets apply the numbers you saw in degrees in a bend test, to inches in a pull test on what would have to be a very long thin specimen (to make the numbers work).

Let say you have a long thin wire and you can pull it to 20 inches before you just can't pull it any farther, you let go and it goes back to 0. Then you put a wench on it and pull it 90 inches. It yielded and went back to 20. That means its yield point was somewhere around 70 inches. If you would have been stronger you could have pulled it to 40 inches and it would have gone back to 0.

Now, these number won't really apply to a knife because, unlike a wire in tension, the loads are different throughout the cross section because it is bending. Somewhere around the center of the cross section is a neutral plane which is not stretched or compressed, but everything outside of that is in tension on one side, and compression on the other. And it increases geometrically the farther you get from the neutral axis. Thus in a bend, it is possible for only the outside "skin" of the blade to yield. In fact, at some point around the neutral axis of your test blades there is steel that did not yield. My point here is that applying tensile concepts to a bend question is an over simplification, but I think it illustrates the concept.


I'll finish with this juicy tidbit. When you double the width of your bend specimen, it becomes 2 times stiffer (duh), but if instead you double the thickness it becomes 8 times stiffer. That is because there is more material farther away from that neutral plane.

Being 8 times stiffer is great if you want to resist deformation, but if you're going to subject it to a specific amount of deflection it is more likely to break than a thinner specimen because the material on the outside of the bend is being asked to stretch much farther, and thus may exceed it's ultimate strength.
 
I heard, the other day,that the shape of an airplanes wing has little to do with the fact that it stays aloft. It has been proven mathematically, so they said. I have believed, since childhood, that it was the shape of the wing that produced lift. :confused::( Now I am back to square one, wondering how those things stay aloft. Makes one question one's education.
Now I have this to contend with. Will I every make a good knife? Or if I do, will I understand why it is good.

Must get back to school someday, Fred
I'm with ya', Fred.
I do have a belief/philosophy!
You do NOT need to be an expert mechanic to be a good race car driver. You can still win MANY races and not know about horsepower to weight ratios. You do NOT need to know fuel mixtures and injection methods to cross the finish line in style.
You can make a good knife - and a damn good one! - by just knowing a few basics and filtering out the crap.
Now, a fully trained and certified mechanic MIGHT make a better driver, since he may be better able to diagnose mechanical difficulties, but there is no guarentee.
Just use what you know and it'll all work out.
(I still think the wing gives the plane lift!)
 
Metal fatigue is a type of deformation mechanism that occurs within the elastic range. When the blade is flexed faults are introduced at the molecular level with each elastic deformation. Eventually cracks appear followed by fracture with no apparent plastic deformation in between.

So, when a blade is “flexed”,... does it ever really return to true? :D
 
Metal fatigue is a type of deformation mechanism that occurs within the elastic range. When the blade is flexed faults are introduced at the molecular level with each elastic deformation. Eventually cracks appear followed by fracture with no apparent plastic deformation in between.

So, when a blade is “flexed”,... does it ever really return to true? :D


"does it ever really return to true?"

No, I guess probably not. Basic theory is, by necessity, a simplification.

Now, tell me more about these steel molecules.... (Oh no!)
 
"does it ever really return to true?"

No, I guess probably not. Basic theory is, by necessity, a simplification.

Now, tell me more about these steel molecules.... (Oh no!)

I think I'll pass... :D

... but once elastic deformation occurs and the force or load is removed,... it never returns to it's original state.
 
I think the thing about the shape of the wing is referring to the top view. The side view is important. The top side of the wing needs to have greater area than the bottom, via curves and humps. and the bottom side relatively flat. The distance the air travels as it crosses the surface creates lift. the position, size and shape of the hump on top has effects on amounts of lift and how it is applied. This is relative to the position of wing in relationship to direction of travel. You can create artificial effects via currents across the surfaces. This if the function of lift. The area of the wing times that areas function of lift times air speed (and air density) is the wings total lift. Weather wing is wide and short or long and narrow etc etc is just how to solve the engineering to get enough lift, keep it on and keep it from breaking. At least I think thats how my brother the airframe certified guy explained it to me:rolleyes:
 
It just depends what you mean by "molecule"... :D

... maybe you missed the point.

I guess the point I’m trying to make is that just because a blade will flex or bend 90 degrees when it’s “new”, after years of stress cycles,… it may only be able to go 5 degrees before failure occurs. There are many variables that can effect rate of fatigue or failure, and it is possible that with enough “internal stress” and time,... a blade could crack just sitting in a display case.
 
I think I will insert a diplomatic solution to this whole molecular thing before it get rolling as it always turns into an argument about the semantics. It is true that a ferritic matrix (the majority of steel) will be a crystalline lattice based on metallic bonding so the proper term for the smallest units would either be "unit cell" for the allotropic stacking arrangement (bcc, fcc etc..), or "atoms" for the actual smallest units in the lattice array itself. However since steel is not simply a solid solution of iron and carbon we also end up with other bonding within the framework of simple metal crystals in the from of carbides. Cementite is not just a simple mixture but a compound of 3 iron atoms actually bonded to a carbon atom. So for the sake of peace we can safely say that both sides are correct, however the "no molecule" stance is correct more often in general conversations about metals.

I hope that paragraph of smooth talking helps alleviate any tensions before mete gets a hold if it;). If you think cryoed bainite would cause me to go spastic you should see what would happen if you tell a metalurgist about molecules in steel, and spell it metalurgist in the process:D
 
O.K., maybe I didn't say it "metallurgically correct". I was using the term in the broadest general sense (teeny tiny and itsy bitsy),... but what about the point I'm trying to make about fatigue and failure?
 
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