The positive side of factory/thick edge angles with premium steels

I've experienced no chipping or dulling since I switched to a 10"x2"x1/4" rectangular bar of steel.
With a cordwrapped handle, of course.
 
thombrogan said:
Using a knife for food? After you choke out food, you should twist its head off, reach in for your fill, and drop the remains of the cadaver at the feet of your grateful pack as your gift. Then go inhale the oxygen out of glass and take a nap.

OR.... Keep going "Ooh do you have weak-wrists? Ooh-hoo! Degenerative arthritis? Tendonitis? Schweebeebeebeebeebeebee...."

Enjoy your bracelet making.
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You're right, the bumper stickers should say -- "Thin Knives Save Effort!"

Take the the time, resources (and cost thereof), and energy it takes to thin your knives - thinking, talking and writing about it should also be included -- the total amount of energy/effort/cost would be, in the words of the bannned Dark Lord, "trivial" (but then he sometimes spoke of it as taking a matter of minutes on a $5 hardware store carborundum stone. But did any of us stop at buying a $5 carrborundum stone? NOOOO!). Compare that to the effort you save when slicing -- you clearly come out way ahead. I think. :p

In the end, using thin knives is like eating food rich in fiber: you don't have to push as hard.

May thin blades be with you. Responsatory: And also with you.

But I'm just razin' -- it's all in fun. I'm solidly on the "thin is in" bandwagon. :D
 
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KeithAM said:
In the end, using thin knives is like eating food rich in fiber: you don't have to push as hard.
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Awesome! :thumbup:

Whether a knife is thin, thick, whatever, the amount of time, effort, and money everyone on knife-related forums spends with them doesn't justify any sort of payoff or tradeoff. Unless they EDC a Ganga Ram Special (with a "g," not a "j" :grumpy: ), of course.
 
Kaizen, have you observed what your original post states? I have not. I have not done controlled edge retention testing of various edges in the same steel and profile yet, but from casual use I'd say thin edges hold their edges a little better.

I've mailed out reprofiled knives of mine to other members and they've noted similar things through regular cutting.

KeithAM said:
.....Compare that to the effort you save when slicing -- you clearly come out way ahead. I think. :p
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If I didn't feel compelled to speak the virtues of thin edges on here, the ratio would be much better. It's difficult for me to see something, perceive it as wrong, and keep my mouth shut though.
 
Vivi said:
If I didn't feel compelled to speak the virtues of thin edges on here, the ratio would be much better. It's difficult for me to see something, perceive it as wrong, and keep my mouth shut though.
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Well Vivi, for some of us it's just improved cutting efficiency, but for others, it's a religion. ;)

For this is he who was spoken of by the prophet Isaiah, saying:

The voice of one crying in
the wilderness:
Prepare the way of thin edges,
make your blades thin.

And Vivi himself was clothed in camels hair, with a skateboard under his arm; and his food was locusts and Snickers bars.

Then the Maintenance subforum, Bladeforums, and all the region around the Lake Erie went out to him and were baptized by him in Lake Erie, confessing their thick-edged sins.

Matthew 3:3-6.
 
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thombrogan said:
Most religious differences are seen by outsiders as splitting hairs; why not take the analogy literally?



When you're being plain mean, you come up with the best gems, KeithAM.
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I apologize. If you or Vivi are offended, I'll delete my posts and ban myself from Maintenance.
 
Broos said:
I disagree also. A thin edge will cut with less effort than a thick edge, with sharpness being equal.
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I agree with Broos. After that there as so many combinations and permutations of variables: blade angles, edge angles, micro-bevel, the material being cut or sliced, etc., blade shape, properties of the steel, blade and knife weight.............
 
A more acute edge starts out with higher cutting performance and increases its advantage with wear. As an edge wears down the apex of the edge widens out quicker (becomes dull quicker) if the honing angle is more obtuse. It is just simple geometry. Of course people have done tests and reached the same conclusion. Back in the late 90's Buck did CATRA tests and decided to reduce their honing angle. They progressed to their Edge 2000 profile. Cliff Stamp took their measurements and graphed them. Take a look at the last graph in this study he did on modeling edge retention:
http://www.cutleryscience.com/articles/model_edge_retention.html
 
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