When did "indestructible" become the main selling point of a knife? I often see "toughest knife", etc., in posts here, but I rarely see "how well does it CUT or SLICE". I also see it as a huge selling point for some companies. I should be a bit more clear. It seems that if a knife is on the longer side, people always want to know if it can chop. When and why is this so important in a knife to people. I have never had the NEED to use a knife for chopping a tree down.
Please keep in mind this is just a question. I'm not trying to start an argument. I like a tough knife, too.
An interesting topic; here are my thoughts on the subject.
There are those that argue that "Form follows function"--but I would have to disagree. I believe that when one really critiques this concept, the word order of the apothegm needs to be re-arranged. Rather than "Form follows function", it should read "Function follows form".
Many people would argue that the idea of cutting (function) necessitates a particular design (form). Here, the argument, though logical, is based on a fallacy of causality: in effect, an object's form is what provides for it's function. This is an incorrect line of thought.
The concept of a wedge, a means for the application of a specific type of abscission, must necessarily presuppose the purpose to which that concept is applied.
The properties that allow for a knife to be good at slicing, also make it less ideal for being a screwdriver or a prybar--the thinning of the wedge makes it more idea for abscission, but also less ideal for the exertion of large amounts of force.
This is a problem that many of us knifenuts come across when loaning out knives to NKP. They use them for a purpose (function) for which the form of a knife is not suited.
In application to the OP's post, this concept is applied thus: the form of the knife is altered to better accommodate functions for which the form of the knife is not particularly suited. The property of "Indestructability" is reflected in the physical world by the addition of strength to an object; which, in a knife, correlates to an increase in material: just as a thin bar of steel is weaker than a thick bar of steel.
Does this increase in material (form) - and therefore strength - affect the function of the knife? Definitely.
This is why kitchen knives are the best slicers, but are also the weakest knives for hard use. Likewise, a .25 inch thick Busse will be very strong, but will also be less good at slicing than a .06 inch thick kitchen knife (assuming all other dimensions of the knives are the same).
:thumbup: Oh and I also try and grab the ontario machete out of the car if I can remember to 
