Blades with "Belly"

Railsplitter

Railsplitter

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Oct 31, 2010
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I got this Tidioute Barlow in the mail Saturday morning. I absolutely love this little knife.

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I find the shape of the clip blade somewhat unusual, or at least not what I'm used to.
The edge has an abrupt curve near the tip that I think some folks call the "belly" of the blade. I think it might be a little tricky to sharpen the belly but I'm not too worried about that. I'll get er done.

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I was just wondering what you folks think about blades like this that have some belly to them.

Does the belly provide some kind of advantage over a regular clip blade?

Do you folks like or dislike some belly on your blades? (typing this is making me laugh):)

Is it even called a "belly"?

I'm just trying to learn a little about something that I obviously know nothing about.

Any input would be greatly appreciated.

Thanks.
 
What, you didn't hear about GEC's new line of tanto clip point knives?:p:D I have no idea why they made those like that. I'd be interested to know as well.

In general, knives with more belly don't have a pointy tip like that and are nice for processing game where you wouldn't want to accidentally puncture something. Kind of like a spey blade or a skinner. Another benefit is that it gives you a longer cutting edge for slicing without making the blade longer.

I really like the looks of that knife. Lately I've been drawn more to the Tidioute lineup than the Northfields.
 
That abrupt curve in the belly of your blade caught my attention. I have a Queen Cattle King #49 Stockman, with that same signature curvature in the belly of the clip blade. I'll have to take a pic and post it. It's odd, I just looked at a vendor pic of the same knife, and it doesn't have that same profile. Interesting thing is, I also have a Northwoods large stag stockman (by Queen, exactly same pattern as the Cattle King), and it also shows the same abrupt turn at the belly.

I do like the 'belly' in the blade, though. I've been on a sharpening kick (obsession) lately. I've noticed, for whatever reason, the belly seems to get VERY sharp relatively easily, compared to other sections of the edge. I've noticed this on every single blade I've sharpened (those which actually have a belly, anyway). Something about how the belly sweeps across the hone in the sharpening stroke, perhaps (I'm not sure). Whatever it is, it makes for very nice slicing.
 
Greetings Rick- The belly is generally the curve of the edge in whole, rather than just one portion.
I've been carrying an almost identical barlow the last couple of days, and I find that abrupt curve a little annoying if I'm completely honest. I love the knife though, and that will get softer with time and use, so I'm willing to look past it.
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actually- It's already softened a little and it's barely seen a stone.
 
Keith, I like what you did to that knife and it is what I would probably have done unintentionally with my standard sharpening style. I like your "after" better than the "before".

I see some canoe and other patterns by Queen and others with a similar abrupt curve on the main spear blades. I would be "softening" them as well.

How did you go about modifying the belly? If you reprofiled the whole end of the blade as well as the edge, you did an excellent job of it.

Ed
 
Wow, Kieth, that looks great! Wish I could get mine to look like that but if I tried I would almost certainly mess it up.

Maybe I will learn to like the blade. I definately like the knife. In fact, these little GEC Barlows are great. It won't be leaving my pocket anytime soon but that curve in the blade is just odd.

Thanks for the replies, folks!
 
It may be a bit hard to tell in this pic, but the blade has a good belly on it.
The belly really gets a sharp edge to it, I use it for most of the cutting duties.
I like to have a knife with a blade that has a bit of a belly to it, it's really easy to use for my chores.
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How tough is the main clip blade to open, Railsplitter & 1581zebra? For quite a while I've been thinking of getting a clip single blade #25.
 
I would rate the pull on the main blade at about a 7 1/2 or 8 on a scale of 1-10.

It's not a nail breaker but if it were any tighter it would be.

The pull on the pen blade blade is about a 6.
 
That's about the same as mine. The springs are quite tight- I'd say 8.5ish on the main, and maybe 6.5-7 on the pen.
 
I always thought the Barlow was a pretty underated pattern I only own a Rough Rider barlow but could see putting good money on a Barlow.
 
whetrock said:
I always thought the Barlow was a pretty underated pattern I only own a Rough Rider barlow but could see putting good money on a Barlow.
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I have a RR Barlow too. Nice little knife.

These GEC's are slightly smaller at 3 inches closed but man they are sweet little knives. I had to get one in my hand to fully appreciate it.

If you are thinking about getting one, I highly recommend them.
 
Did somebody say Belly? I'm assuming "blade belly" was meant instead of the frame? Saddlehorns have been around for a very long time.
Greg

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Is that GEC thing even properly termed a spear? Spine and edge parallel to the poiint and both curving together at an equal rate. Weird. Doesn't look real useful to me with all the worst chracteristics of a spey with an awkward point and less belly.

When I think of spear I think of the scout, which is a great blade imho, and the SAK/Case, which at least drops the point a bit.
 
From what I have seen, GEC tries to make their offerings just a little different from everyone elses. Just 'cause it's different don't make it bad. Usefullness is another thing but, if you are just buying them to be part of the crowd, it doesn't really matter what they do. Well made knives in my book. If they are "any good" is up to you. Not a handful of groupies.
Greg
 
Thanks for showing this, Railsplitter. I like the look of that pronounced belly. :thumbup::thumbup:
I have not seriously considered GEC's small barlow but your pictures (and the quality of their work) make me want to give this a try in the pocket. Looks stout but unobtrusive. Nice.
 
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