What's the proper way to measure a knife blade?

Question

(A) Are you supposed to measure from the blade tip to the place where the cutting edge ends?

or

(B) Are you supposed to measure from the tip of the blade to where the blade meets the handle?

Example:
[*] If I measure a pocket knife as in method A, it is 2 & 13/16 inches long.
[*] If I measure it as in method B, it is 3 & 1/4 inches long.
[*] That's a difference of 3/8ths of an inch.

The reason I want to know is, if I am shopping for a new knife, I want to understand the dimensions stated on the package. I wouldn't like to buy one, get it home, open up the package, and find out it is shorter or longer than what I would prefer.

Answer 1

Knife blades are typically measured from the tip of the blade to where it meets the handle, or "scales" of the knife. So the answer is B.

Answer 2

If it says "1 1/2 cups sifted flour" then you measure after sifting If it says "1 1/2 cups flour, sifted", then you sift the flour after measuring. You don't pack flour into a measuring cup when measuring it. You pour or spoon or scoop it in. The ideal way is to use a dry measure cup which measures exactly one cup or whatever it is. They come in sets so you have each measurement available. To measure properly in those, you scoop or spoon the flour in and then level it off across the top with a knife. It's far more accurate than checking the 1/2 cup line in the middle of a 1 cup measure and probably shaking the cup a bit to get a level line. That shaking settles the flour down so you get more in your "1/2 cup". Ever tried to fill a jar with flour or any powdery ingredient and tapped the jar to settle the contents to get more in? Same effect. Shaking makes the stuff take up less room. So does time, because flour will pack down all by itself if it just sits there for a while. That is why recipes in which the flour measurement is crucial ask you to sift first. It might not matter much with bread but can matter very much with cakes. I just did an experiment. I measured 1 cup of flour from my flour container into a dry measuring cup by scooping the cup into the flour and then levelling it off. One cup exactly by that method. Then I spooned it into a liquid measure cup, where it now measured ever so slightly more than one cup, maybe a tablespoon or so more. Then I tapped the bottom of that cup on the counter about 15 times. After that, the flour in the cup measured very slightly more than 3/4 cup.

Answer 3

If there is a legal limit on how long a knife can be in your area-
check with the cops to see how THEY measure... I
have heard that some will measure blade tip to handle: not
fair, but ...be careful.

Answer 4

I can say I have never been in any store in my lifetime that sold knives that wouldn't let you actually open and physically look at a knife before you bought it. The only exception to that being buying one "blind" on the Internet or mail order.

Answer 5

It is definately answer (b) a blade is measured from the tip back to the start of the bolster / tang.

Answer 6

Mr Magnum answerd your question , and i for one have gone thru EVERY question sammy the spammer has answered and reported him! Hopefully yahoo will get off their coffee break and do something about it.