Behind The Edge Thickness Edge Retention Test

Behind the edge thickness and stock thickness are 2 statistics I feel are misunderstood.

A knife with thick blade stock isnt always a "bad cutter"

Behind the edge thickness and the media being cut are the determining factors on blade geometry.

Will a knife that's thinner behind the edge have better edge retention than a knife that's thicker behind the edge?

Does BTE thickness make a difference in edge retention when cutting cardboard?

How much beer will I drink during this test?

Does bourbon cure the flu?

All this and more !

https://docs.google.com/document/d/1IA8Bup15LyghOsmEbEBEaUUlvImh094tVQTSXjNm1-E/edit?usp=drivesdk

music provided by this fine gentleman:
https://www.youtube.com/channel/UCS8JvH7u9zxaIuPIWbN160A