Blade shapes - do they really matter?

[GmpaJim]

I think of it this way as well. It is possible to do about whatever cutting task needs done with any reasonably sharp knife, but few people on a site like this are going to accept suboptimal performance.

A long while ago people were taking great care to put flutes in edged tools made of stone, because it made them perform better. Of course it was still possible to kill animals without the flutes, but better is better and once a person has the choice, why not.

If you had been my history teacher, I may have paid more attention. When I showed up…

 

[airrick2003]

I tend to prefer a drop point.

I do stay away from blade shapes that I cant sharpen well, so tanto's and some others are out.

 

[elkins45]

Drop point or maybe clip point for most things, Wharncliffe or sheepsfoot for some, long skinny like fillet or boning knife for others. Those three basic shapes cover everything I do with a knife.

 

[helobite]

Absolutely great on vegetables and slicing meat. The blade is very thin on this type of Chinese cleaver, just measured it, 2mm or 1/32" on the back.

same thickness, supposedly made from Chinese artillery shells. I believe they used to make knives from Chinese artillery shells, but it sure does not make sense to take the time to make a useable billet from an artillery shell, when good strip steel can be purchased.

this really makes for a great skinning knife. Keeps your hand back from the hide and the carcass.

I do prefer drop points because it is harder to stick your self with a drop point.