folding puuko?

[Esav Benyamin]

A careful analysis of this thread reveals

1) that stating a preference for one method is not by that fact denigrating another,

2) that insulting another poster or his opinions does not advance one's own argument, and

3) that this is the Blade Discussion Forum, not Whine & Cheese or The Good, The Bad, The Ugly.

---

Now, what was the original question? ... oh, a folding puukko ... I vote for the Ahti butterfly and the Opinel.

 

[hardheart]

I say most kitchen knives don't have guards, but are made with the edge below the handle, making a guard of the ricasso. Why? Cause a guard would get in the way of many kitchen cutting tasks, so dropping the edge added safety without hindering chopping. How well can such a style field dress or whittle? The point, belly, and edge control are different. The blade profile doesn't work as well for some tasks, and a guard would still get in the way. Shaping the handle with choils, bumps, guards, etc. improves it for a particular grip while making it less comfortable/useful in others, especially if each handle isn't custom sized for the user's hands. Every knife design is a compromise, and this type has survived for quite some time.

With several centuries of use, the question isn't how other entire cultures can use a guardless knife without injury, but how you can't.

and this was a rather ignorant statement

Can someone translate this into English for me?

Mozda biste trebali pokusati govoriti stranacima bez greska i vidite ako mozete?
Sorry to anyone who can read that and sees my own mistakes, it's not my primary language

 

[Eerik]

I think the biggest reason why a puukko doesn't need a guard is that it's normally used in a way that prevents your hand from slipping forward. When cutting the hand can only slip towards the back of the knife. Of course it's different when stabbing something, so when stabbing you have to use a different kind of a grip and place your thumb on the back of the knife to prevent the hand from slipping.