...and a small knife for fine work?

As folding knives go, I'd like so much to try a svord like this:
svord.jpg


By the way, I usually carry a thick robust knife at the belt, for the same reason Shotgunner exposed, and a SAK or other thin-bladed multitool in my pocket or in the belt-knife sheath.
 
Shotgun said:
I have a question for the large chopper guys about the secondary or piggy backed knife that a lot of people carry. Why so big for the secondary? I see a lot of guys with thick(3/16") and long(4-5") knives as their secondary. If your main chopper has the strength, wouldn't you want your fine work knife to be all about cutting? I'm thinking 2.5-3.5" blade at 1/16" thick. You know, something that would do some serious cutting.
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I have no problems with my SOD and BK2 combo. Both cut thru food just as clean as my uber thin french chefs knife.

i can take my large Iltis Oxhead felling axe and prep food just fine with it. Paper thin shavings of meat no prob.

a knife is a knife is a knife, if its sharp it will cut.

also, everyones idea of what is a large or small knife is different. I consider my SOD and BK2 and Scrapper5 and Fallknifen A1 to be very small edc knives.......i consider my BK9 to be a midsized knife and a 24" machete to be a large knife...........

same with knife thickness....what some consider thick i consider thin. I wish i could get a SAK with 1/8" thick blades.
 
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I always have a SAK on me for delicate items, and a chopper for the larger items. If I am planning on more than a few hours, I will also bring something in the 3-4" range that has a thin blade for finer cutting chores as well.
 
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