Some observations on glass-knife making.

The yield of usable knife edge per knife (for thin sectioning) was markedly increased when glass knives were made at an included angle of 55 degrees rather than the customary 45 degrees. A large number of measurements of edge check marks made with a routine light scattering method as well as observations made on a smaller number of test sections with the electron microscope indicated the superiority of 55 degrees knives. Knives were made with both taped pliers and an LKB Knifemaker. Knives were graded by methods easily applied in any biological electron microscope laboratory. Depending on the mode of fracture, the yield of knives having more than 33% of their edges free of check marks was 30 to 100 times greater at 55 degrees than 45 degrees.