Thickness Behind the Edge

calc

calc

Joined
Apr 7, 2014
Messages
866
One thing I'm always curious about when I see a new knife is its thickness behind the edge. It's not going to make or break my decision either way, but it's still nice to know before I purchase it. However, that information isn't readily available, so I thought I might start a thread where people can list their measurements.

I took some quick and dirty measurements of a few common Spydercos: the Paramilitary 2, the Sage 1, the Chaparral, and the Dragonfly 2. I'll remeasure them later tonight/tomorrow and maybe average a few runs for accuracy's sake, but here are the initial measurements just to get the ball rolling:

Paramilitary 2
Base: 0.028"
Middle: 0.029"
Tip: 0.029"

Sage 1
Base: 0.019"
Middle: 0.021"
Tip: 0.020"

Chaparral
Base: 0.015"
Middle: 0.015"
Tip: 0.017"

Dragonfly 2
Base: 0.021"
Middle: 0.021"
Tip: 0.022"

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I like this idea, thanks! I have been meaning to get some calipers to take measurements on my own knives.
 
Apophis said:
I like this idea, thanks! I have been meaning to get some calipers to take measurements on my own knives.
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speedseeker said:
Great idea. I'll see if I can get some measurements up.
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Please do! It'd be great to get some more information gathered, I'd love to see this turn into a resource people can use.

RamZar said:
All hail Chaparral, the slicing champ!
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And it really shows in use, too. As an aside, I should note that I only took measurements on blades that I haven't reprofiled.
 
I should be getting a Domino in tomorrow and will add that to the list. If anyone else has anything to add, please do so!
 
OK the first question that came to mind as I started this exercise was: What is my method of measurement? Do I measure the back bevel? The steel behind the back bevel? I chose the back bevel. Once I started to measure, I then realized just how easy it was for the calipers to move on the bevel. With this in mind I'd like to ask that we agree to a method of measurement - define it. And then work through a process of confirming/dis-confirming each others measurements. Perhaps we use an average of three peoples measurements as our basis. All that aside, here are a few measurements I did this afternoon.

Caly 3.5 ZDP
Base: .021"
Middle: .021"
Tip: .021"

CF Stretch ZDP
Base: .021"
Middle: .19"
Tip: .018"

Military CTS XHP
Base: .027"
Middle: .025"
Tip: .023"

Delica 4
Base: .023"
Middle: .026"
Tip: .023"

I can do more later this evening if everyone agrees with my technique for measurement. Let me know the rules.
 
speedseeker said:
With this in mind I'd like to ask that we agree to a method of measurement - define it.
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I was thinking the steel immediately behind the bevel. That way, you can set your calipers and almost back them into place. People that have microbeveled the factory edge could also add measurements that way. But I could be convinced to change it up and redo both my previous measurements and this one:

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Domino
Base: .018"
Middle: .019"
Tip: .020"

This one was pretty surprising, so much so that I'm going to redo it in the morning just to make sure. Spyderco is spoiling us with these FFGs...
 
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Just got my calipers today. I agree that getting these measurements can be a bit tricky, so all of these are +/- ?... I just tried to drop them straight on the top of the bevel.

Here's the first batch in no particular order:

K390 Mule

Base: .027"
Middle: .027
Tip: .025

South Fork

Base: .023
Middle: .024
Tip: .023

Caly 3.5 SB

Base: .025
Middle: .025
Tip: .026

Chaparral

Base: .020
Middle: .022
Tip: .022

Centofante 4

Base: .017
Middle: .017
Tip: .017

A couple more I was curious about:

Opinel paring knife, carbon

Base: .010
Middle: .010
Tip: .012

Robert Herder paring knife :eek:

Base: .003
Middle: .003
Tip: .003
 
I suggest that primary interest will be to the "factory-edge" knives, as that measurement might well be the root cause of why I would wish to purchase a particular model. All power to you guys who have already reprofiled your edge into a real slicing terror, but that won't help me when I look at one model over another.
I have found that my measurements become easier to take when I use 10x goggles to place my dial micrometer immediately at the top of the edge. or perhaps 1/4 mm (0.010") behind the edge...just enough to make certain I'm NOT still on the bevel. And please be careful, as the very hard/sharp points of the mikes can "scratch" the somewhat softer blade...leading to embarrassment and necessary repair if you do that to someone else's blade. I did! ...and I offered to pay for the nearly-invisible damage. The MAKER of this custom knife, however, is a real gentleman and friend, and he polished out the scratch when I returned it to him.
 
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Apophis said:
Robert Herder paring knife :eek:

Base: .003
Middle: .003
Tip: .003
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I've been curious about that knife ever seeing Cliff Stamp's review of it, how are you liking it?

kwackster said:
Modified ZDP-189 Endura (one of my EDC knives)
Thickness behind the edge: +/- .007
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Good stuff. How's that edge holding up? I've actually been finding ZDP to not be the chip risk some people claim it is.

Sonnydaze said:
I have found that my measurements become easier to take when I use 10x goggles
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That's a good idea. I'm struggling to see details down to this level, so I'm worried that my measurements are a bit off.
 
Sonnydaze said:
And please be careful, as the very hard/sharp points of the mikes can "scratch" the somewhat softer blade...
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+1 -I noticed that this was a potential hazard as I fumbled around with my first couple of measurements.
 
They're a little expensive here in the states, but still worth it to see what the performance is like, imo.

I have been debating whether to put together an order from Germany. I would probably get more use out of their regular spear point style parer, and I really want to check out either their K3 or K5 chef's knives. Hopefully the Euro will tank big soon and make the shipping easier to swallow, lol.
 
I'm wondering what the election in Scotland will do to the cost of their most famous export.
 
calc said:
Good stuff. How's that edge holding up? I've actually been finding ZDP to not be the chip risk some people claim it is.
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The edge has been holding up perfectly for all my cutting related needs for about a year now, be it opening mail & packages, food prep, or etc.
I've even used the knife a few times to chop through a few thick bramble stems without any damage to the edge.
 
kwackster said:
The edge has been holding up perfectly for all my cutting related needs for about a year now, be it opening mail & packages, food prep, or etc.
I've even used the knife a few times to chop through a few thick bramble stems without any damage to the edge.
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Good to hear.

Two more to add:

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Gayle Bradley
Base: .024"
Middle: .022"
Tip: .026"

Southard
Base: .024"
Middle: .022"
Tip: .027"

Very similar.
 
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