Name/Title
Blade cross sectionsEntry/Object ID
2025.6.26Tags
blade, cross section, scissorsDescription
As the body of the scissors becomes the blade, the cross section changes. Removing material in the blade lightens the scissors and changes the balance - sometimes quite dramatically. The choice of cross section affects the flex and the heft of the blades although, in many cases, it is marginal and the cross section choice seems to be driven mainly by aesthetics.
Cross sections can be divided into symmetrical (CS1, CS2, CS3, CS5, CS11) and asymmetrical (CS4, CS6, CS7, CS8, CS9, CS10). The ease of manufacture of the asymmetrical knife grind (CS4) is one reason why it is the most common blade cross section, but others such as the dagger grind (CS1) and rounded (CS2) are also common.
A 'Bodkin blade' is a tapered blade with a rounded cross section (CS2) but no shoulder so that it can be used to make a hole without it catching on the fabric. The other blade can be the same shape of wider with a rounded, safety, or clip point.
Almost all scissors have the same cross section on both blades even if they are different shapes. For instance, a pair of scissors with a tapered blade shape and leaf shaped blade might both have a symmetrical grind (eg, CS1) even though the blade shapes can make them look very different.
There are a few occasions when the blades of a pair of scissors have different grinds on each of the blades. Horse clipping shears from Ernest Wright have two dissimilar blade cross sections, even though the blade shape is identical (leaf points). The thumb blade has CS2 and no shoulder transition from body to blade, and the finger blade is a standard CS4 with a square shoulder. The screw head is, unusually, on the finger blade instead of the thumb blade, which is more usual. This is to ensure that a smooth face can go against the horse as the coat is being cut (ref: WhatsApp call, Ernest Wright, 8 Dec 2024).Created By
studygroup@scissornet.orgCreate Date
February 14, 2025Updated By
studygroup@scissornet.orgUpdate Date
February 14, 2025