The sharpened spine from the tip to about 2-3 inches in on Esee knives is the point of discussion here. I know that outright batoning is out of the questions, however it should make stabbing plenty easier. I already have knives I can easily baton with so the batoning thing may not even be a big deal.
What would stop you from getting the clip point, and what would make you want it?
What would stop you from getting the clip point, and what would make you want it?