Edge Geometry 101 (What Makes a Good Knife?)

What separates a knife from all other tools is its shape. We generally categorize the discussion of shapes as geometry which is why the term comes up a lot for high performance cutlery.

The only thing that separates a knife from an axe or a metal bar is its geometry so it should be no surprise that geometry is by far the most important factor in knife performance. A thinner angle and thickness behind the edge, BTE, are key for a slicey knife. But not all knives are meant to be keen slicers and are purposely made thicker for heavy duty bushcraft work. So all knives need geometry matched to the task and the steel being used.

I discuss edge angle vs. thickness BTE and assert that edge angle is a more important factor that can overcome edge geometry shortfalls assuming the steel can support the lower angle.