Advantages of wide blades?

[catamount]

Many :spyder: s have wide blades (measuring from spine to edge). I realize that one reason for this is to accommodate the hole, but I am wondering what other advantages a wide blade has over a narrow one? Slicing?

One of the reasons I am looking forward to the JD Smith sprint run is that it has a relatively narrow blade for a :spyder: .

[kbuzbee]

Tom, surely some tasks are easier with a wider blade (and the converse, of course) but I think the best "feature" is it makes it easier to thin out the edge (if you like that sort of thing :D ) while keeping the blade stiff and strong. My Lil'Temp (a fairly thick blade) has a wicked thin edge on it because it can. Slices like a Caly.

... and what you said about the hole, of course....

Ken

[Dr. Snubnose]

For SD purposes the wider the blade is, the wider the hole when using the classical comma cut.....A simple test is to stick your knife into some cardboard and twist...measure the size of the hole...Doc :D

[Piet.S]

Strenght is also in play.

[benplaut]

...

[Agent Starling]

Knives for cutting individual steaks off the hunk of meat tend to be wider, as do butcher knives...I always assumed that that gave more cutting power.

Agent Starling

[gull wing]

Wide blades just look better in my eyes, they are more sheeple frendly as well.

[OutofGum]

Wider blades also help make straight cuts. Actually, if you think about it, with a pretty wide blade, you can only make straight cuts.

[philthygeezer]

if the blade is big enough, you can rest your knuckles on it while slicing (food prep)

This is why Chinese chef's knives rock.

[JD Spydo]

This is why Chinese chef's knives rock.

With all due respect PG I think it's the Japanese that have perfected the wide blade chef's knives :) . One culinary knife seller I've dealt with is "The Knife Merchant" at http://www.knifemerchant.com and almost all of the high quality, wide bladed chef's knives that they sell are Japanese made.

Were you referring to a possible Chinese design maybe that might have been made elsewhere?

Also most, if not all of Spyderco's culinary/kitchen/chef's knives are Japanese in origin. As much as I tend to like USA made blades I have to take my hat off to the Japanese for their excellent culinary cutlery. Not to mention their steel is far superior to that I've seen from mainland China.

[SimpleIsGood229]

Wider blades also help make straight cuts. Actually, if you think about it, with a pretty wide blade, you can only make straight cuts.

Yep. It acts like a boat's rudder in water.

[vivi]

Generally the wider the blade, the easier it is the maintain control or to cut straight as someone said.

Try cutting through cardboard with the narrow blade from a stockman, then try a Manix or similar. Big difference in how easily they try to turn side to side when you cut.

Of course sometimes being more maneuverable is preferable. My favorite folder is one that I feel strikes a perfect balance between control and maneuverability, the Caly 3.

[Slick]

A narrow blade is like a short wheelbase vehicle. More manuverable and easier to do quick turns. A wider blade is like a long wheelbase highway cruiser. Each has its best uses. I prefer a wide blade for the safety in hard use cutting.

My Jess Horn lightweight is perfect for detail work but is probably my most "dangerous" user. If I were smarter it would not be a danger in use. I should try and carry a narrow bladed and a wide bladed knife to cover more tasks safely. I think I need more Spydies.