BladeSports...Ever heard of it?

[Dan Keffeler]

I've definitely heard of BS. That's great that they were in your neck of the woods, wish they'd make it to SW Ohio. Thanks for the great video, I enjoyed it.:thumbup:

Peter’s Heat-treating is putting on a Bladesports school at the Ohio classic knife show October 19-20th

Dan

 

[Mack]

Protourist

I would be happy to share what I have learned from competing and designing knives for bladesports.
I have some practice vids and I could direct you to the youtube channels where many of our comps are at.

Dan

Thanks. I'll be looking at them. One of these days when I pass through Ellensburg I may have to say hi too.

 

[Daniel L]

I just checked out their site. I understand there is specific constraints and makers would optimise within that envelope.
For those interested in the specs: http://www.bladesports.org/knifespec.html

Looks like great fun. Of course these guys practice and you will see their off hand is safely tucked away

 

[ericvar101]

part of me things its just silly, but the knife enthusiest part of me loves it.

thanks for sharing

 

[unit]

It is totally silly. Few sports have much purpose other than to compete and test skills.

This one has the added bonus of showing some people that knives can do some amazing things (that do not involve harm to anyone). If you ever get an opportunity to watch a BSI competition live, do it. You will have a good time!

 

[Dan Keffeler]

It is totally silly. Few sports have much purpose other than to compete and test skills.

This one has the added bonus of showing some people that knives can do some amazing things (that do not involve harm to anyone). If you ever get an opportunity to watch a BSI competition live, do it. You will have a good time!

Well said :thumbup:

Dan

 

[Mack]

I've been watching quite a few of the videos and I have what may be a stupid question but I'll ask it anyway.
What is the hardest cut to prepare for in these competitions? For some crazy reason, I'm thinking the soda straw cuts are the ones that would drive me insane.

 

[unit]

Protourist, it's tough to say. I find the accuracy cuts come a little easier, and I generally practice the board cuts the most.

Fine motor memory is learned and retained, but for a little guy like me I have to workout regularly on the power cuts so I don't lose too much time on them.

The big names will get through a board in 3-4 licks, I take at least twice as many.

I suspect that if you ask enough competitors, you'll get a lot of answers.

The biggest factor initially is learning what is necessary to NOT get disqualified. It's easy to get amped up and forget a safety measure

 

[Mack]

Protourist, it's tough to say. I find the accuracy cuts come a little easier, and I generally practice the board cuts the most.

Fine motor memory is learned and retained, but for a little guy like me I have to workout regularly on the power cuts so I don't lose too much time on them.

The big names will get through a board in 3-4 licks, I take at least twice as many.

I suspect that if you ask enough competitors, you'll get a lot of answers.

The biggest factor initially is learning what is necessary to NOT get disqualified. It's easy to get amped up and forget a safety measure

That makes a lot of sense. Thanks.
I just keep thinking of the difficulty of making the knife that will both chop a board and then cut a soda straw. I completely forgot about the human that has to control the knife.

 

[unit]

That makes a lot of sense. Thanks.
I just keep thinking of the difficulty of making the knife that will both chop a board and then cut a soda straw. I completely forgot about the human that has to control the knife.

I get that, and many spectators think the knives are amazing (and they really are), but no knife ever won a competition (that I have heard of). Every one I have been to...you could take the last place finisher and the champion and have them trade knives and nothing would really change.

There are exceptions, but many of these guys use knives that are identical (except for the weight or drop angle). In fact, last year at Lebanon, over half of the competitors used IDENTICAL knives (except for the edge grind/finish).