- Joined
- Dec 31, 2005
- Messages
- 2,984
Instead of specifying the thickness it might be better to specify the maximum overall weight.....ultimately the knife needs to be a "carry" knife which can be on your belt and tabbed with all day....I think maximum weight no more than a NMFBM ....so 28-30 oz's (?)and with the same rounded grips. Personally I like a spine with a true right angle for ferro rod "bite" as opposed to the rounded NMFBM spine or give it a small clip as per Jerry's top drawing.
If the fullers help on weight I think they would be worth it for many but for me I prefer a flat blade as it is easier to ensure the blade is properly clean and sterile....some saps on jungle trees are hugely toxic....even saps on European trees give problems...the fullers could be a "trap" area for residue....you don't need much for bad stomach cramps....it depends on whether you have just the one knife on food prep.
On that front although you could do an aftermarket job on the knife...I would prefer Hex fasteners so the handle slabs can come off to boil the knife out and stay on top of any corrosion.
Ultimately the feel and handling of the knife is the key to making it perfect though....all these other points can be tailored in after you have it.
If the fullers help on weight I think they would be worth it for many but for me I prefer a flat blade as it is easier to ensure the blade is properly clean and sterile....some saps on jungle trees are hugely toxic....even saps on European trees give problems...the fullers could be a "trap" area for residue....you don't need much for bad stomach cramps....it depends on whether you have just the one knife on food prep.
On that front although you could do an aftermarket job on the knife...I would prefer Hex fasteners so the handle slabs can come off to boil the knife out and stay on top of any corrosion.
Ultimately the feel and handling of the knife is the key to making it perfect though....all these other points can be tailored in after you have it.