- Joined
- Sep 9, 2003
- Messages
- 2,361
kevin....that bend is very impressive u did.....even more impressive it came back to true....quick question for ya if u don't mind.....i know u say flexibility has to do with thickness.....like a fillet knife.....it's ground very very thin so it has flex.....is a 360 degree bend esier with a knife that is longer?.....hope that's not too stupid a question....it seems to follow the same logic to me....ryan
Exactly what Nathan said. It is a matter of proportions in length versus thickness and the distance over which the flex can occur. If you were to decrease the length of the knife the same percentage that you decreased the thickness so that you still had the same proportions, nothing would have changed much in the flexibility. But if you increase the length and decrease the thickness you are greatly increasing the distance over which the flex can occur thus greatly increasing the flexibility.
The part that many folks have a very hard time with, and some seasoned knifemakers have told me I was daft, is the effect that distal tapering can have upon flexing. Tapers and other changes in cross section redistribute the forces accumulating in the flex or bend and will profoundly effect where when and how things will bend. It can make things near the tip much more flexible and things near the guard much more stiff.
And once again, fully hard, edge quenched, tempered spine, the heat treat will have nothing to do with it all. It will only determine the mode of yielding or failure when the blade can no longer flex. Softer steel will bend immediately when flexed too far, harder steel will continue with flexing or bending much farther but will then break.