Best blade grind for Bowie knife?

Why limit yourself by calling it a Bowie? Nobody knows what a true Bowie is anyway. Design the knife you want.

I would want the point in line with the spine, no more than an inch of false top edge to help with piercing, leaving alot of thick spine for batoning.

Full flat grind. Minimal guard.

I’m a big fan of the 124, I don’t think tgey are fragile in any way, but would like one about 2” longer.

I cannot see myself enjoying food prep with a knife that is good for batoning. 2 knives is the answer for me. Even if the second one is just a pairing knife.
 
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There is no best. There is only a balance of compromises. I like full height flatvex grinds that are thin behind the edge. Strong, and slicey.
 
When I think bowie, I don’t think chopper. Maybe you mean a bowie-esque blade profile?

Listen to the blade makers above as they are giving good advice.
 
tltt said:
Full flat. I'd also look for a a straight back shape. Reading your requirements, my mind flashed on the old Browning Crowell design or something like Becker Fisk Magnum Camp shapewise.
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Both the Barker/Crowell & Becker's BK5 are a couple of my Favorite knives....they are almost perfect.

And one of the reasons I started making knives. Making them just how (I) believe they Should be.

:D
 
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not2sharp said:
Bill Siegle is the maker. He has been making knives for over 30 years in Oregon and specializes in camp/wood working tools. The steel is zone tempered 5160 which works well for this application. 5160 is a carbon steel primarily used for suspension and springs on all manner of vehicles. It holds up well to repeated impact, holds a good edge, and is corrosion resistant. I have a few of his knives and they work great. The knife I linked above is one of a kind. He tends to make his knives individually, so the shapes and designs are constantly changing. He likes to experiment and is always coming up with new knives.

Here is his sub-forum on Bladeforums, where you can see the types of knives that he likes to make:

Siegle Knives

Designer and builder of quality, affordable cutting tools meant to be used. http://www.siegleknives.com
www.bladeforums.com www.bladeforums.com

N2s
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If you like it, and you have the money, I would definitely buy it. I do prefer carbon spring steel, like 5160 or 52100, as opposed to standard carbon steel (1075-1095). I'm currently looking for an Ontario Bushcraft Woodsman in 5160. At some point, Ontario switched the steel type to 420HC. 420HC actually doesn't bother me much, since I already have so many large, high carbon steel knives, like my Ontario SP10 in 1075 steel. However, the 5160 versions are difficult to find, now that OKC got bought out by Blue Ridge Knives. I could actually use a large stainless steel knife. 420HC isn't truly stainless, but it takes a lot less care than an uncoated carbon steel blade. I just feel like the 420HC versions should be less expensive than the 5160 versions.
 
DDDYLN said:
If you like it, and you have the money, I would definitely buy it. I do prefer carbon spring steel, like 5160 or 52100, as opposed to standard carbon steel (1075-1095). I'm currently looking for an Ontario Bushcraft Woodsman in 5160. At some point, Ontario switched the steel type to 420HC. 420HC actually doesn't bother me much, since I already have so many large, high carbon steel knives, like my Ontario SP10 in 1075 steel. However, the 5160 versions are difficult to find, now that OKC got bought out by Blue Ridge Knives. I could actually use a large stainless steel knife. 420HC isn't truly stainless, but it takes a lot less care than an uncoated carbon steel blade. I just feel like the 420HC versions should be less expensive than the 5160 versions.
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I've found 420HC to be highly corrosion resistant, as well as very tough. I rescued a 119 from the bilges of a west coast saltwater fishing boat where it had been immersed long enough for the sheath to be completely soaked and ruined. The knife cleaned up nicely with no rust, pitting or other corrosion.
 
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