Talk:Blade/Archive 1

Dulling section

I'm not too great with words so I do not know how to word this for the article, but the article only seems to talk about the wear side of dulling, there are actually four types of dulling and they are rolling, chipping, wearing, and corrosion. Rolling is caused by a tougher steel either hitting a harder material or having too much lateral force applied to the edge. Rolling is particularly bothersome in that it is self perpetuating, once the edge gets a tiny roll in it it will keep rolling farther when you cut things, this is what a steel is used for, to align the edge back up and reduce the number of times you need to sharpen the blade. Chipping happens on hard steels or steels with a high carbide content. It is the other side of rolling, when the blade has too much lateral stress applied a portion of the edge simply flakes off. Corrosion dulling is the reason high carbon stainless is used for some knives. This is very important in the kitchen where a lot of acidic foods are cut. High carbon stainless however, still does rust, it just is easier to keep it from not rusting. Finally, wear dulling is pretty much how it's described in the article, however softer materials do still wear down harder material, just very slowly. That is what burnishing metal does.

If someone know's about this, then it's probably worth adding to the article.--Bisected8 (talk) 18:23, 16 May 2009 (UTC)

Is it worth adding a section on the physics of a blade?

By this I mean stuff like how the shape concentrates force onto a small area and other such things. I'm not sure if it would be relevant to this particular article. —The preceding unsigned comment was added by Bisected8 (talk • contribs) .

That would be a very good section to add, although beyond the obvious "reduce area -> increase pressure" I haven't seen many satisfactory answers. (For example, answers to the question of why slicing (sawing action) with a streight-edged blade makes cutting easier.) But go ahead and add something. —Ben FrantzDale 11:43, 11 September 2006 (UTC)

I can answer why sawing helps, it's because what you see as a highly polished edge is in reality simply an edge with very small serrations. This comes into play especially after the blade has been used fairly well and the "tips" of the serrations have been dulled. For a working knife it is actually sometimes better to have an aggresive blade so you simply stop sharpening around 600 grit. I also edited this article to make it more neutral. Replaced the part about dulling with "use in combat" with "everyday use" among others. -Mrstenoien 14:18, 19 May 2007 (UTC)

spay-point knife

The term spay point is likely to be from the Latin spatha, a spade point. See spatha link: http://en.wikipedia.org/wiki/Spatha —Preceding unsigned comment added by 72.91.86.117 (talk) 18:14, 1 September 2008 (UTC)

False Edge Definition?

There are quite a few articles on wikipedia that mention "false edge" but I've yet to see a good definition of what it exactly means in technical and perhaps historical terms. I would appreciate someone knowledgeable adding this info. —Preceding unsigned comment added by 66.66.18.25 (talk) 00:46, 11 March 2011 (UTC)

A false edge is a grind done on the top of the blade. It can be done for looks, but it can aid in penetration when using the knife to stab as it makes the point narrower.--Mike - Μολὼν λαβέ 22:05, 6 April 2011 (UTC)

Recurve blades

I found the term "recurve" used in the clip point article without definition or linking to clarify what it means. The recurve (dab) article does not seem to include the meaning used there, and the dictionary definition seems too vague to explain this usage. I also notice the term used in the Commander (knife) article. I suggest to describe somewhere what this term means in the context of blade designs (and to link to it in the clip point article). A starting point for the description might be what is found here, here, and here. —BarrelProof (talk) 18:24, 2 January 2013 (UTC)

Physics section needs correction

Cases in point:

• Density is not a factor in cutting: gold is more dense than steel but easier to cut with a knife.
• Serrations help on a draw cut, not a push cut, but article makes no distinction. I see one mention of elastic modulus and yield strain but not in relation to serration.
• Glass is extremely suitable as a blade in certain applications.
• The article is assuming that blades are metal (noting heat treatments but not saying this applies only to metals, particularly to steels) and almost totally ignores that blades can be made from many materials.
• It claims fullers make blades stronger and more durable when removing material make objects weaker and less durable.
• It ignores edge rolling as a major cause of dullness.

It lacks citations in all but about four instances and lacks accuracy. Waerloeg (talk) 00:38, 19 September 2015 (UTC)

I've edited it substantially to remove many errors. I have removed the dispute tag I added but I haven't added citations. Waerloeg (talk) 08:59, 13 October 2015 (UTC)

• What do you mean serrations only work in a draw cut? I've used plenty of serrated knives, the serrations are not directional. Unlike many saw blades, the serrations are machined symmetrically on both faces. As far as the blade is concerned, there is no difference what direction it's moving in, it can't tell a pull from a push cut, provided the downward pressure is constant. A bread knife saws equally on both push and pull strokes. I also think there are cases were removing material DOES make an object stronger or more durable, due to alleviating stress and redistributing forces. For example, square holes in a metal plate drilled out to larger round holes. You are removing material, yet the round hole lacking sharp stress concentrating corners is less likely to be a starting point for stress fracture. Not saying this applies to fullers, but if you are basin that claim on mere logic, don't be so sure. At the very least it can be said that they usefully lighten the blade much more than they weaken it, i.e it's 10% liter but only .5% weaker and barely more flexible.

64.223.120.131 (talk) 01:00, 6 December 2018 (UTC)

"Long-blade knife" listed at Redirects for discussion

A discussion is taking place to address the redirect Long-blade knife. The discussion will occur at Wikipedia:Redirects for discussion/Log/2020 August 19#Long-blade knife until a consensus is reached, and readers of this page are welcome to contribute to the discussion. Steel1943 (talk) 05:18, 19 August 2020 (UTC)