Dumb question I don't know the answer to...

Tuff

Tuff

Joined
Jun 15, 1999
Messages
981
I've heard like 3 different definitions of a "curved belly" on a kinfe, and how tanto's lack them, and clip points have them.
Question - What is a cured belly? I'm guessing it's the part at the top that begins to curve in and form the tip on a clip, but someone told me that it the way the knife is made on the inside, you don't see it? What is it?


 
A "curved belly" is how the cutting edge sweeps up toward the point. On a standard utility knife like the 110 or 119, there is a fairly long straight section and then the blade sweeps up and meets the point. the back of the blade is clipped or cut down to meet the edge and the "belly" isn't too deep. This allows for a good general purpose tool as you have a long edge for cutting line or wood, slicing stuff and other utility chores. The curved part is good for skinning and fine cutting when you need to rock the edge over the material you are cutting. It's good for fine slicing and cutting thin strips. On a fighter it provides a good edge for slashing, but isn't too good for stabbing or penetration of tough material. Skinners have deep bellys and rounded points with the edge sweeping much higher for caping and slicing meat.

Tantos don't usually have any belly because the edge starts at the ricasso and runs straight to the corner of the secondary edge and goes straight up to the point. It's a great chopping and penetration tool, but leaves a bit to be desired for fine slicing and skinning.

Hope this helps.

Dennis

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Isn't it amazing how 2 cents worth of opinion takes up a quarter's worth of paper???

wrightknife@ixpres.com


 
Actualy, tantos suck at penetration compared to spear, clip, drop, or any other center-pointed tip design. Many makers know this, which is why tanto's pop up that are really clip points or drop points, proving once and for all that tanto's are just a styling thing, and do nothing that can't be done with any other style of point that is more suited to a broader range of uses.

However, you're dead on about what belly is. Think about a tanto, but where you see that corner at the intersection of the two edges, imagine it's rounded.
 
Another interesting point regarding the tanto, when I was a kid my dad and I used an old Japanese tanto as a fishing knife. This tanto's edge had a slight convex grind, and the point looked nothing like the 'American-style' tantos popularized by Lynn Thompson, Emerson, etc. It wasn't squared off, but curved up to meet the tip, similar to a "sodbuster" style blade, only longer and more tapering.
Needless to say, the tanto style favored in many folders/survival knives nowadays bears little resemblance to the actual Japanese tanto.
Jim
 
Hey, Tuff! The only dumb questions are those not asked
smile.gif


Because...

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"It is better to understand a little than to misunderstand a lot." -- Anonymous


 
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