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A. G. Maisey · 7th June 2010, 02:45 PM

Since this knife was first posted for discussion I have looked at photos and drawings of a great number of knives.

I have only seen one knife that shares some of this knife's features, and that is a French knife designed to (probably) cut candy.

May I ask:-

1)--- how thick is the ricasso?

2)--- how thick is the raised section of the back?

3)--- what is the form of the edge of raised section of the back --- is it flat, or rounded or sharpened?

4)--- what is the cutting edge geometry, ie, the angle of grind?

5)--- geometry again:- what is the nature of the distal taper, ie, the taper from ricasso to point

Thank you.

7th June 2010, 02:45 PM	#10
A. G. Maisey Member Join Date: May 2006 Posts: 6,991	Since this knife was first posted for discussion I have looked at photos and drawings of a great number of knives. I have only seen one knife that shares some of this knife's features, and that is a French knife designed to (probably) cut candy. May I ask:- 1)--- how thick is the ricasso? 2)--- how thick is the raised section of the back? 3)--- what is the form of the edge of raised section of the back --- is it flat, or rounded or sharpened? 4)--- what is the cutting edge geometry, ie, the angle of grind? 5)--- geometry again:- what is the nature of the distal taper, ie, the taper from ricasso to point Thank you.