Recently came across the gec lockback in copperhead bone and am thinking of picking one up. The only thing that has held me back is not being a fan nor familiar with spear point blades. So what I am asking to those in the know is what are the pros/cons of this blade style in utilatarian chores? Also any pics are welcome and appreciated.
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GEC spear points?
- Thread starter s7brad
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INMO:yawn: The only thing a spear point gives up to a clip is that the clip would be better at stabbing. BTW, I hope you are not stabbing with your slip joint! They both have a little belly that makes them a good skinner, and I find this is a big advantive over a sheep foot or wharncliff. I also think the spear is a little stronger at the tip and I like the looks of a spear with a good swedge.
You mentioned GEC. I have a few of the Ben Hogans in clip and spear and I like them both. People don't seem to look quite as sideways at you when you use a long spear blade as they do when you use a long clip. The one GEC clip I HATE the looks of, is the one with a nail nick and a strait pull! For most people it comes down to what is pleasing to your eye!
You mentioned GEC. I have a few of the Ben Hogans in clip and spear and I like them both. People don't seem to look quite as sideways at you when you use a long spear blade as they do when you use a long clip. The one GEC clip I HATE the looks of, is the one with a nail nick and a strait pull! For most people it comes down to what is pleasing to your eye!
The spear point is, by far, my favorite EDC blade style.
The edge is closer to being flat like a warncliff and I find that better for scoring, carving and cutting down. But, it still has enough of point to be able to pierce. And the thing that no other blade offers is the fat belly which makes it much more useful for food prep, imo. The only downside is that pretty much all spear points are under 3" in length. Would love to find one in the 3 1/4" range. The peanut butter jar is too deep, sometimes.
FWIW, I got used to the spear point as a kid as I carried BSA knives most of my childhood. They can still be found cheap on auction sites if you want an inexpensive experiment with that style of blade. Search for camper, camp or scout knife.
The edge is closer to being flat like a warncliff and I find that better for scoring, carving and cutting down. But, it still has enough of point to be able to pierce. And the thing that no other blade offers is the fat belly which makes it much more useful for food prep, imo. The only downside is that pretty much all spear points are under 3" in length. Would love to find one in the 3 1/4" range. The peanut butter jar is too deep, sometimes.
FWIW, I got used to the spear point as a kid as I carried BSA knives most of my childhood. They can still be found cheap on auction sites if you want an inexpensive experiment with that style of blade. Search for camper, camp or scout knife.
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I don't have one to confirm but the #65 Ben Hogan is 4.5" closed. Its available with a spear point, although it isn't a fat spear, but I'd be willing to bet the blade is close to your 3 1/4" wish. I have a #23 Pioneer, also 4.5" closed, that has a (roughly) 3.5" single spey blade that you may also be interested in.
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I had one of the spear blade GEC mini-lockbacks but it never quite made the grade for me. The blade just stuck out way too far when it was closed for it to be of much use for comfortably fitting in the watch pocket of my Levis. Of course your mileage may vary, but take a look at one that is closed to be sure it's the thing for you.
Good luck!
Good luck!
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That is a great point. I have only viewed opened pictures.
Hmm, there's never quite the right blade for everything...., hence our hobby!
For me I've steered clear of the spear blade for EDC as I suspect that wide tip would reduce versatility for tasks that involve hollowing things out. An obvious example for me is coring apple segments. hardly essential but still part of my ED(fruit)C
For me I've steered clear of the spear blade for EDC as I suspect that wide tip would reduce versatility for tasks that involve hollowing things out. An obvious example for me is coring apple segments. hardly essential but still part of my ED(fruit)C
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Good idea for the pics, here's the one that I sold off:
Not bad, really, but my favorite GEC is a single blade scout with the aforementioned sleek blade. I thought it was funny how both my most favorite and least favorite GEC knives were both the same pattern at heart.
Hope it helps, and remember: There's no substitute for holding the knife in your hand.
Not bad, really, but my favorite GEC is a single blade scout with the aforementioned sleek blade. I thought it was funny how both my most favorite and least favorite GEC knives were both the same pattern at heart.
Hope it helps, and remember: There's no substitute for holding the knife in your hand.
Thanks for the pics guys, the only other gec I own is the toothpick pattern so I thought about trying out the spear shape. Now I'm torn between that and a grizzly bone scout. Probably will end up with both in the long run. I actually think the spear sticking out a bit when closed may be benificial with cold wet hands when opening
Wildog, thanks for measurement!! That's really helpful.
Avoidspam, I use my EDC knives for food prep all the time. You are right that a pointier drop or gentle clip is better for some things but by far I find the spear point the most versatile shape for food prep. It gives me the cutting of a standard kitchen knife with the spreading ability of a table knife. I can't speak the particular shape of the GEC spear point, but the tip of my Ulster Camper (below) is less wide than you might think - certainly enough for things like coring apple slides. The wide "belly" kicks in later. I use this knife next to my Opinel #8 all the time. I wish I had the length of the Opinel #8 but in a spear point. I'm not advocating on this point. Just testifying to my pref. I call it the peanut butter test.
Avoidspam, I use my EDC knives for food prep all the time. You are right that a pointier drop or gentle clip is better for some things but by far I find the spear point the most versatile shape for food prep. It gives me the cutting of a standard kitchen knife with the spreading ability of a table knife. I can't speak the particular shape of the GEC spear point, but the tip of my Ulster Camper (below) is less wide than you might think - certainly enough for things like coring apple slides. The wide "belly" kicks in later. I use this knife next to my Opinel #8 all the time. I wish I had the length of the Opinel #8 but in a spear point. I'm not advocating on this point. Just testifying to my pref. I call it the peanut butter test.
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silenthunterstudios
Slipjoint Addict
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Spear points with long nail pulls are always real lookers.
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I took this for another thread. But its convenient to show my favorite spear blade. Long pull which like already mentioned is very attractive. I agree about a spear blade being great for food prep. I used my 54 big jack all the time for food.
I can also see the idea of easily pinching the blade open. Either way, whatever works.
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The spear on the new forum knife is really amazing, doesn't stick out too far or anything. It's likely just the fact that the scales are an excellent fit for the blade.
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