simple geometry is right; the thicker the blade the less efficient it is at cutting.
The actual edge is a far bigger factor when determining knife performance then the thickness of the blade. You could put a 10 degree edge on a dogfather, and it would cut far better then a thinner knife with a thicker edge.
not necessarily on that first one.
It's all about the way it's ground/geometry.
and their IS something between the spine and edge of a knife you know. (not directing that towards you, just saying it in general)
thickness isn't the only consideration, and neither is the very edge.
a DF could have a 10 degree edge and be outsliced by a knife of the same thickness with say a 15-20 degree edge.
just throwing that out there.
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