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An arrow with too much dynamic spine for the bow will not flex and as the string comes closer to the bow stave, the arrow will be forced off to the side. Too little dynamic spine will result in the arrow deforming too much and being propelled off to the other side of the target. In extreme cases, the arrow may break before it can accelerate ...
Traditionally, the spine or unsharpened edge of the knife begins at the hilt and continues to a point between one third to one fourth of the blade length. The blade spine then tapers in thickness in either a straight line or a recurve to the knife's point, which may be located above, below, or in line with the central axis of the blade.
Fish serving cutlery (end of 19th century). Fish knives, like most highly specialized utensils, date back to Victorian era.The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife [2]), [1] a broad tool used for serving fish (thus yet another name, fish server), pudding, [3] and other soft desserts.
Long magurobōchō, used to filet tuna at the Tsukiji fish market A magurobōchō in use at the Tsukiji fish market in Tokyo. A magurobōchō (Japanese: 鮪包丁, lit. "tuna knife"), or magurokiribōchō (鮪切り包丁, lit. "tuna cutter kitchen knife"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.
Modern compound bows are typically equipped with substantially stiffer arrows than an equivalent draw-length and draw-weight recurve bow would be. Another advantage of the center-shot riser is that the arrow need not bend around the riser (nearly as much or at all) during the shot. Fine-tuning may be accomplished by adjustment of the arrow rest ...
The length of the knife is suitable to fillet medium-sized fish and generally are between 25 cm (10 in) and 35 cm (14 in) long. Specialized commercial knives exist for processing larger fish, such as the top quality large blue-fin tuna with such knives including the maguro bōchō and oroshi hōchō at almost 2 metres (6.6 feet) long or the ...
The James Black Bowie knife had a blade approximately twelve inches (30 cm) long, two inches (5.1 cm) wide, and 1 ⁄ 4 inch (0.64 cm) thick. [33] The spine of the knife was covered with soft brass or silver, reportedly to catch the opponent's blade in the course of a knife fight, while a brass quillion protected the hand from the blade. [33]
A modern hand-and-a-half sword with a short ricasso. A ricasso is an unsharpened length of blade just above the guard or handle on a knife, dagger, sword, or bayonet. Blades designed this way appear at many periods in history in many parts of the world and date back to at least the Bronze Age—essentially, as long as humans have shaped cutting tools from metals.