Alternatively, what makes a knife bad?
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“Better” in this case as in most others is pretty subjective, or at least dependent on details of context.
Some important factors include:
– hardness of the blade material (which can actually vary across different parts of the same knife)
– overall material of the blade
– sharpening angle of the blade, and relatedly whether this is symmetrical or not
– size and shape of the blade
– handle material and shape
– how the handle is attached to the blade
– how the weight is distributed/balanced
You want the right tool for the job. A knife that’s great for carving wood will be very different than a knife that’s good for cooking; and there’s a lot more variation beyond even that – consider for example the wide variety of kitchen knives that exist. And on top of that there will still be matters of personal preference, like whether you feel like the handle gives you the control you want or not.
Depends on what the knife is for specifically, different uses will favor different attributes
for a utility knife you will likely want a knife that holds it’s edge for a long time
in other cases you might want one that can be honed to an extremely sharp edge
In a skinning or fileting knife you want a flexible blade
Length and thickness, shape, and weight of the blade will depend on the user and purpose of the blade
and then of course there is the handle, the hilt, and the balance which again depend on what the blade will be used for
Quality of the components, quality of workmanship of those component parts. A poor quality steel or treatment of the steel won’t be able to get as sharp or hold an edge as long. Another drawback to a poor steel or heat treatment would be a very brittle blade that would easily break.
Knives need a scale that says how long they stay sharp in the hands of a clot like me, I mean, that’s pretty good, right? “This knife’s Clot is 5” and everybody knows what they have
When I buy a knife, I look at what kind of steel it’s made from. There are 4 categories. Edge retention, toughness, corrosion resistance, and hardness. Think about what you are going to use it for and choose accordingly.
To answer your question, what makes a knife better is “was it designed to do the job you need it to do?”
If you need a more specific answer, you’ll have to provide more info, or ask a different question, like “What makes one (butcher knife, cleaver, switchblade, machete, pen knife, folding knife, hunting knife, etc.) better than another?”
1) Made with quality steel.
2) Ability to take/hold an edge.
The better a knife gets in those two areas, the “better” that knife is. My nickel.
Typically [size](https://www.youtube.com/watch?v=Xnww12a6W8o) I would say. As for what makes a knife bad when the other persons knife is bigger lmao
The answer is the same as most things: the materials used, and the quality of workmanship.
Good quality steel will always be stringer and more durable than cheap bad steel. A forged knife will always be better than a mass-produced casted knife. A properly forged knife with a softer spine and a hard blade (but not too hard, it has to be done just right) is an absolute dream to work with. Nothing beats the durability and edge keeping of a properly forged knife. Whether you are chopping up meat, slicing delicate vegetables, etc. A better knife will always make the work easier
If the edges are all wavy and sharp then it is “serrated”
But if the edge is kind of flat with maybe some really tiny bumps that aren’t sharp at all then that is what makes a knife “butter”
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