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Knife-edge technique: A spinning blade or slit cuts the laser beam before detection by a power meter. The power meter measures the intensity as a function of time. By taking the integrated intensity profiles in a number of cuts, the original beam profile can be reconstructed using algorithms developed for tomography.
The profile is then measured from the knife-edge velocity and its relation to the detector's energy reading. Unlike other systems, a unique scanning technique uses several different oriented knife-edges to sweep across the beam.
There are two types of physical blade taper: distal and profile. Distal tapering refers to a blade's cross-section thinning from its base to its tip. This is used to create the handling characteristics of individual blades and the amount of distal taper varies depending upon the intended purpose of the blade.
A Bowie knife clearly showing the clip point. The clip point is one of the three most common shapes for the blade of a knife (the others being the drop point and the spear point). Clip point blades have the appearance of having the forward third of the blade "clipped" off. The clip itself can be straight or concave. [1] [2]
A trailing-point knife has a back edge that curves upward to end above the spine. This lets a lightweight knife have a larger curve on its edge and indeed the whole of the knife may be curved. Such a knife is optimized for slicing or slashing. Trailing point blades provide a larger cutting area, or belly, and are common on skinning knives.
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The edge of the knife can be sharpened to a cutting surface in a number of different ways. There are three main features: the grind – what a cross-section looks like; the profile – whether the edge is straight or serrated, and straight, curved or recurved; away from edge – how the blade is constructed away from the edge
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related to: knife edge profiles