In this video, we will explain about the blade steel thickness just behind the final grind and why that is important to know about. Knowing this information can be extremely helpful with your knife purchase decisions.
I have come across knives where the knife was wonderful except that this one factor was WAY OFF, which made the knife much LESS appealing than it would have been otherwise. The problem in the knife community today is that there are VERY FEW people talking about this critical information.
Rough rule of thumb (there are exceptions):
Yes, I am going to mix Imperial and Metric for this chart. :)
A knife blade under 2 inches long - Should have around or less than 0.4mm thickness behind the grind
2" - 3" - around 0.4 to 0.5mm
3" - 4" - between 0.5mm to 0.6mm
4" - 5" - around 0.6mm to 0.65mm
Over 5" 0.65 and up to 0.8mm
All of those numbers are VERY rough numbers and factors such as steel type and shape of blade and use of blade can lead a person to adjust the numbers by up to 50% quite readily.
You have to learn for yourself what works best for you and I hope to do a video soon that will go into some of the factors that would influence the knife enthusiast to go with different estimates for the thickness of the blade edge behind the grind.
Those factors are (but not limited to): Rockwell hardness, steel type, blade shape, the intended use of the blade, even handle shape, and more...
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