Clip point knives

I know that the AUS8/Taiwan "SOG" stuff isn't very popular with a lotta' folks here. Despite that, my little Seal Pups (*standard or "Elite") are as much a weekly "Ride or Die" option as my TOPS Tex Creeks, SRKs, ASEKs, or Barky Bravo 1s and 1.25s.

The "clip" on 'em is definitely pretty cutty/stabby...



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Somehow I haven't heard a word about what advantage a clip point offers over other styles? So what does that pointy edge offer that other blade styles can't offer? Try cleaning fingerling trout with a 7 1/2 inch blade that doesn't have a clip point. Perhaps a fillet knife, but what advantage does a fillet knife offer in a H-H situation?
 
Somehow I haven't heard a word about what advantage a clip point offers over other styles? So what does that pointy edge offer that other blade styles can't offer? Try cleaning fingerling trout with a 7 1/2 inch blade that doesn't have a clip point. Perhaps a fillet knife, but what advantage does a fillet knife offer in a H-H situation?
I suppose the main advantage of a clip point is being able to provide an acute, nimble tip for piercing while also providing a belly for deep slicing, all in one blade. I'm sure there are plenty of drop point blades that provide a similar blend of piercing and slicing, but the clip allows for both aspects to be maximized. I've never been in a knife fight but I imagine it's a generally good thing to be able to effectively stab and slice with one blade.

I know there are esteemed makers who would agree and disagree with the points highlighted above. I don't see that as a bad thing, I see it more as a healthy intellectual curiosity and exploration of available options.

Personally, I've finished, gutted, skinned, and butchered countless deer and small gane with trailng points, drop points, tantos, clip points, wharncliffes, even a kukri (which i guess is technically a drop point in this context) and found that each has positive attributes for simlar purposes. There's fun in being able to skin a cat in more than one fashion.
 
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