Ok, since you HAD to go measuring the belly, here are my measurements of the length of the cutting edge of a knife with a lot of belly using 3 methods:I tried this out of curiosity, inspired by the questions posed about true cutting edge length on blades with more 'belly' curvature. I'd never given it much thought until reading this thread.
(1) Use something like a piece of heavy/thick cardboard, laid flat on a table or bench with one edge flush to the edge of the table. Make an index mark at the edge of the cardboard with a pencil.
(2) Place and hold the blade's cutting edge vertically (spine UP) against the face of the cardboard, with the heel of the cutting edge (like at the plunge) aligned at the mark you made, flush at the edge of the cardboard.
(3) Lift the butt end of the knife upward, allowing the cutting edge's belly curvature to 'roll' forward on the cardboard (without sliding), until the tip of the blade's cutting edge is flush to the cardboard. With a pencil, make a mark where the very tip of the blade lays flush to the cardboard.
(4) Measure from the edge of the cardboard, at the index mark you made there, to the mark you made for the tip.
I just tried this method with a Buck 110LT folder with its upswept tip on a clip blade. I measured 3.375" cutting edge length accounting for the belly, as compared to a straight-line measurement of 3.250" as measured directly from the plunge to the tip. Handle length is 4.875" (4-7/8"). So, accounting for true cutting edge length as I measured it, I'd have this result below, for the ratio of cutting edge length relative to handle length:
3.375" / 4.875" = 0.692
Or, if just relying on the straight-line measurement from the heel of the cutting edge to the tip, as per the OP, I'd get:
3.250" / 4.875" = 0.667 ( Note: I just noticed I typo'd the edge length incorrectly here at 3.125" - edited to 3.25" & recalculated, to fix that. )
I suppose some blades with recurve could be measured in a similar manner, but perhaps against a somewhat radiused or bowed surface to allow full contact along the recurve portion and all the way to the tip. Measure with a flexible ruler.
- Using a ruler, a right angle, and trigonometry
- Using a ruler and a piece of string
- Using your cardboard method


I think my conclusion is that using a piece of string is good enough and a whole lot quicker…


(The triangle formulas were photocopied from the cover of an old fieldbook. I keep them on my desk in my “book of smarts” binder, along with all sorts of other handy reference materials)
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