- Joined
- Feb 28, 2011
- Messages
- 27,531
Given the same blade stock, a shorter grind requires a less acute angle. The less acute the angle, the more you're going to need to wedge material apart rather than slice it. The more acute the angle, the lower the coefficient of friction and the more easily it will slice through. There are some forms of cutting media that mess with this, soft cheeses, for example, stick to the blade enough that it starts to go the other way, but for most of the stuff we cut you want a taller grind for smooth, clean, linear slices and a shorter blade for something that you'll need to change direction with while cutting. One of the best real world examples is a Chef's knife versus a paring knife.I guess I am not sure how that would work. If the blade is taller, wouldn't it have more drag since there is more material to rub against your cutting media? In the case of things like wood or cardboard that is. However even with food I'd think you'd see an effect. Though with food particularly I could see the benefit of keeping a divide between the two new halves cut. I just don't see how a taller blade, ergo MORE material to rub against as your cutting, could possibly create less resistance. More contact as your cutting would mean more drag on that material against your blade.
