BLADE GEOMETRY AND BEHIND THE EDGE THICKNESS

BLADE GEOMETRY AND BEHIND THE EDGE THICKNESS- there are a lot of things that are involved in what makes a good knife but the most important is the proper geometry for the task the knife is designed for. these are all things that should be taken in account when sharpening and when picking an edc knife.
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[@Riyame]

Yup, the good ol 940 is a tank. Blade profile nearly matches one from head on as well. 😆 It isn't a slicey knife but I can give it a beating if needed without worrying about the blade breaking. I wound up sharpening mine to 15° with a microbevel in the 18° to 20º range and it helps a bit if you don't mind the wider bevel.

[@57HEMIviken]

I carry a bugout along with my 940-2 so i have all my bases covered.

[@jeffreydawson4520]

Could you do a part 2 and talk about steel choice and which steels work at thinner geometries? I enjoyed the video a lot.

[@arrowheadguys7637]

Is there a single video on the internet discussing blade geometry that doesn't feature the 940? Inquiring minds want to know!

[@CrazySharp]

NO ... BECAUSE ITS HORRIBLY THICK BEHIND THE EDGE!!!

[@arrowheadguys7637]

@@CrazySharp Oh I know. Short blade height, saber grind, thick behind the edge. Its the prime example. Still have an odd admiration for it tho

[@Mridgwell]

Great videos thanks Mike

[@cameronchicken8439]

i have a narrow thick stock blade and it is my very best cutting knife because it has an awesome hollow grind and it’s really thin behind the edge

[@jeffhicks8428]

They'll get dull quicker? Idk about that. but lets say it's true. knives like that will continue to cut better when they're dull than turd knives with shit geometry will when theyre fresh off the stones. And once that secondary bevel is gone, the knife won't cut anything at all. Knives with good geometry will cut and cut and cut well long after the edge is gone. I demonstrate this to newbs but literally dulling one of my kitchen knives on a float glass until it won't break skin. Then show them that it still goes through ingredients vastly easier and better than a hair whittling knife with turd geometry. The only factor is what's called cut initiation.. what newbs or casuals will call "bite" without even knowing what it means. obviously if you don't even have an secondary bevel at all, there isn't going to be any keenness.. cuz there's no edge. But keeness of an edge and a knife sharpness are two different things entirely. Blades are sharp, edges are keen. Thin knives are sharper, and stay sharper. I don't think they go dull faster I think they cut vastly longer in fact. and the data from stuff like catra tests shows this.

[@jeffhicks8428]

The G3 is 17 thou. I use mm. That's about .43 mm. For the world edc knife bros and whatnot I guess that's really good, and I'll take it, I own a G4 and think it's solid, one of the very few edc knives I own and didn't feel like I had to immediatly regrind to make it worth a toss. but.. and especially if you're going to use a steel like 3v such as in my G4.. it can be thinner. Most of my edc knives are 15 thou or less. Most of my kitchen knives are 10 thou, some less. There is literally no point in using fancy steels like 3v or whatever unless you actually take advantage of that and give them good geometry. At that point all this steel bs is just a gimmick used as marketing for noobs who don't know any better. Most edc knives on the market are just turds and cut like turds. Once the edge is dulled they can't do anything, they're brittle pry bars if that. Just for instance, even with whats considered very low grade steel for an edc knife, 4116, in kitchen knives I've reground 4116 to 15 thou and less and it's just fine. zero issues. In fact it will run circles around gimmicky knives with fancy steels that are just turds like say that gimmicky billet with a handle screwed on it that edc smoothbrains like to jerk off about called the Meglio. $350 for a billet of MC steel quick and dirty on belts with a handle screwed on it. Youd have to have a screw loose to buy some bs like that, much less to go brag about how awesome it is. It's got the geometry of an axe and the choil looks worse than the washington monument you get on other poseur knives like miyabis. Literally no point in making a kitchen knife out of MC if it's going to be made that way. I've seen a $450 ZDP189 Miyabi that's not as bad as the meglio turd but still total trash for the money, nearly 25 thou bte. Also lets be honest, I think SSS is a an absolute toolbag and schmuck.