Defining the purpose of a blade.

Tiiiiiiiim

Tiiiiiiiim

Joined
Jun 11, 2010
Messages
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I was just wondering how makers define the purpose of the knives they make. I'm only new to this but when i draw out a design i'm more thinking of aesthetics and feel of it in my hand rather than what it's use is going to be. Is there a resource i can view that kind of gives me a run down on the different shapes and why they are labeled what they are. Like what makes a hunter a hunter opposed to a camp/utility knife? I'm guessing since i don't know anything about hunting etc. everything i make would be classes as a utility blade.
 
Blackfeather said:
I know, but it gives a general idea to start with. I can't think of anything better at the moment.
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Yeah, i thought some makers could shed some light in how they define a blade. Making 7-8" OAL knives i think i can pretty safely class them as camp/utility.
 
Don't figure that just because someone names a knife that it is essential that it be even remotely suited for its claimed purpose.

Look around, you will see knives claimed and named for fly fishermen you could chop logs into toothpicks with. Hunters, skinners, look around and try some designs you like doing what you want them to do and call it what you want it to be for.
 
Ed Fowler said:
Don't figure that just because someone names a knife that it is essential that it be even remotely suited for its claimed purpose.

Look around, you will see knives claimed and named for fly fishermen you could chop logs into toothpicks with. Hunters, skinners, look around and try some designs you like doing what you want them to do and call it what you want it to be for.
Click to expand...

Ok. So there's no real rules?
 
Yes...and NO.
There are no hard and fast rules on names. But the names should reflect on the blade geometry. A camp knife made with the edge geometry of a kitchen slicer will never be a camp knife.
Hunters have a utility edge and are sharp, but fairly robust, with a medium thickness.. Camp knives have sturdier edges,and thicker blades. Kitchen/fillet knives have keener edges and thinner blades. HT may vary depending on the use,too.

Short answer - Regardless of the shape and steel , it is the edge geometry that cuts.
 
bladsmth said:
Yes...and NO.
There are no hard and fast rules on names. But the names should reflect on the blade geometry. A camp knife made with the edge geometry of a kitchen slicer will never be a camp knife.
Hunters have a utility edge and are sharp, but fairly robust, with a medium thickness.. Camp knives have sturdier edges,and thicker blades. Kitchen/fillet knives have keener edges and thinner blades. HT may vary depending on the use,too.

Short answer - Regardless of the shape and steel , it is the edge geometry that cuts.
Click to expand...

Ok, thanks Stacy. That clears it up a bit. What is a general thickness of a camp/utility knife (in mm if possible ;))?
 
When I began to work on kitchen knives I spent a lot of time with professional chefs learning how they use a knife and what they needed before I came up with my first chef's knife. I then carried the lessons that I learned from the pros over to the rest of my kitchen knives.

I was also a moose hunter so designing a knife for that purpose came easily..

There is no reason not to tap the resources out there to make the most appropriate blade possible.

George
 
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