Cross-sectional geometry in millimeters. What to look for?

[chiffonodd]

I have an easy enough time appreciating measurements in millimeters for longitudinal distal taper/thickness of spine. I can look at stats and roughly picture the qualities of the knife.

For whatever reason my brain doesn't do as well when trying to "read"/"picture" cross-sectional measurements of the thickness of the blade as it travels from edge to the spine.

What are some general ideas for what makes a good knife with respect to different grind types in this regard? In other words, what are some thicknesses at various distances from the edge that you'd expect to see in a super thin BTE sports car, a typical laser, wide bevel, more workhorsey grind, etc?

Like I know it's impossible to have hard and fast rules because there are so many variables, but what are some ranges or general ideas?

 

[MSicardCutlery]

This I use as my point of reference


Some experts' opinion for choil shot analysis, please

 

[chiffonodd]

This I use as my point of reference


Some experts' opinion for choil shot analysis, please

Great resource, thanks for sharing. And thanks @tostadas for the original post.

 

[fortheloveofmoar]

Glad you posted the question I was just thinking through this myself….

 

[Delat]

Here’s some measurements from a running spreadsheet I keep. I make no claims wrt accuracy or precision, other than to say that the measurements generally align with my perceptions during use. Birgersson and Hyde are concave, all others are convex.

The BTE row is measured immediately behind the edge/cutting bevel.

 

[fortheloveofmoar]

Here’s some measurements from a running spreadsheet I keep. I make no claims wrt accuracy or precision, other than to say that the measurements generally align with my perceptions during use. Birgersson and Hyde are concave, all others are convex.

The BTE row is measured immediately behind the edge/cutting bevel.

View attachment 270904

Sorry, not to jack the thread, but what did you think of birgesson? How is the stuction vs laser ratio?

 

[Delat]

Sorry, not to jack the thread, but what did you think of birgesson? How is the stuction vs laser ratio?

Honestly food release isn’t something I really pay much attention to - I very rarely cut things where it matters, like thin potato slices. That said, I love the Birgersson - it’s an amazing cutter with enough of a solid feel to not feel as fragile as the Myojin or Yoshikane, but cuts nearly as well. Those three (Myojin, Yoshikane, Birgersson) are my benchmarks for how I want a knife to fall through food.