Best thickness for survival

Given that you have a hatchet pretty much any good knife would work. Anything from a SAK with 1/16" blades (mine has a wood saw that could be used for cutting bone) up to a 1/4" modified cleaver/skinner. Since you feel more secure with a thicker blade go with the 3/16" but, like was suggested, research the grind on the blade to make it best for the tasks that you intend to use it for. IMO
 
5/32 is my current favorite. Anything more is too thick. My Liten Bror in 5/32 instills a lot of confidence when you look at the spine. And the nature of the grind means the edge is thick as hell, too. But since it's got that wonderful convexing, it slices just about as well as a thin little scandi.

Moderate thickness + strong grind (read: steep convex) is the way to be. I'll take a thinner knife with a good convexing over a thicker flat grind any day.
 
mdole said:
Foxx, how does that Ka-Bar Cutlass chop compared to the others? Thanks!
Click to expand...

It bites deep. The weight is there in the belly, and the thin hollow grind digs in well. For $40, it can't be beat. Sure, you can get a longer blade to chop better, but the Ka-Bar throws the chips.
A full tang, micarta handle, and better sheath would make it a great blade, but of course add to the price.
I like to buy USA made, but I got it cause it's $40. The Kukri is even bigger that the Cutlass.
 
I like thinner blades.

"Survival Blade"

What does that mean, you know??

To me survival means more of a jack of all trades knife where you WOULDN'T have an axe or much of anything else.

When I think of a "survival" knife by my criteria the Fallkniven F1 comes to mind.

  • It's stainless so if you were caught with it only and no oil or anything in harsh conditions the blade wouldn't rust.
  • It has a rubber handle impervious to moisture.
  • It comes with a somewhat thicker convex edge that would stand up even being driven cross grain into a tree and a wide spine which allows the knife to be more wedge like and split wood well.
  • It has an exposed pommel so you can drive it point first in something.


However while I really like it it doesn't cut as well as a thinner edge like a scandi, the thick spine makes it less suitable for doing things like slicing bread, tomatoes or potatos.

I'm not a survivalist in the woods and I like cooking so really a thinner blade, 1/8 or less or even 3/32 like Fiddlback does is ideal. :thumbup:

I think a lot of times when you get away from words like "Survival" or "Bushcraft" and just look at the things you yourself do with a knife when you are in the woods you come up with a better fit knife wise.

Now if you want something to throw in your car in case you get stranded, or do a lot of day hiking with minimal gear in places where you could get lost or stranded then the choice is difft.:D
 
hollowdweller said:
I think a lot of times when you get away from words like "Survival" or "Bushcraft" and just look at the things you yourself do with a knife when you are in the woods you come up with a better fit knife wise.
Click to expand...

Best. Quote. Ever. :thumbup:

That sums up exactly what it took me way too long to figure out. Labels and names dominate knives these days. But it doesn't matter. It's what suits you best for what you need it to do when you're out and about.
 
tknife said:
Best. Quote. Ever. :thumbup:

That sums up exactly what it took me way too long to figure out. Labels and names dominate knives these days. But it doesn't matter. It's what suits you best for what you need it to do when you're out and about.
Click to expand...

Thanks T:D
 
I prefer bigger and thicker blades, as I like to chop/baton. But since I usually take a small fixed blade as well, that one is usually 1/8, which can do everything a thicker knife can, except maybe pry.
 
Depending on your personal preference, I would think somewhere between 1/16" and 3/8".:cool::thumbup:



Rick:p
 
First, ESEE 3s and 4s are the same thickness, just different lengths by an inch.

Second, there is more to a "survival" knife than thickness. How about length, shape, thickness, and grind.

For your application, per what you listed in OG post, I should think you would like a 3/16 thickness. Here's the trouble, you want a skinner/food preper that is also good for bush-craft. Well, skinners usually have a blunt blade style with very little tip and are usually on the shorter side. Food prepers usually have a completely straight edge without any curve at all and a blunt like tip and are usually around 6 inches. Bush-craft blades are usually longer (say upwards from 7 inches), have a spear point or drop point, and have a thickness of 3/16 and thicker.

I guess I suggest a BK5 for you. I should think that knife will cover all of what you want to do.
 
I take it back, I take it back. You guys are right. The 4 is 3/16". It just seemed thinner to me at the time. Sorry for my stupidity. Those high flat grinds always throw me off on thicknesses.
 
You must log in or register to reply here.
Back
Top