Good Wharncliffe Folder

J.Mattson said:
I’ve been looking at wharncliffe knives, and if you don’t mind me asking, what would you plan on using it for?
What’s the benefit as apposed to a different blade shape?
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It's a personal preference for me... but I find that that blade style is an excellent user. The pointy straight edge is great for detailed cutting. I find clip, drop, and tanto points don't have as much control at the tip. And the tip sinks deep into material when cutting. It's just a blade profile that really works well. Great utility blade shape IMHO.
 
My favorite blade style...

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Steel-Junky said:
It's a personal preference for me... but I find that that blade style is an excellent user. The pointy straight edge is great for detailed cutting. I find clip, drop, and tanto points don't have as much control at the tip. And the tip sinks deep into material when cutting. It's just a blade profile that really works well. Great utility blade shape IMHO.
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I agree, which is why most snap-off and replaceable utility blades are wharncliffe. :) It makes for a perfect carving/whittling tool. In general it's totally fine for urban environment.

But, it's not so great for hunting and general food prep. When you use a cutting board to prep food, only the point makes contact with the board, which dulls it rather quickly. The straight edge is also less efficient than curved/bellied edge for slicing.

It all comes back to what you use it for.
 
Steel-Junky said:
It's a personal preference for me... but I find that that blade style is an excellent user. The pointy straight edge is great for detailed cutting. I find clip, drop, and tanto points don't have as much control at the tip. And the tip sinks deep into material when cutting. It's just a blade profile that really works well. Great utility blade shape IMHO.
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Liking the fine point, I assume you've tried a Spyderco Military?
 
Big, liner-lock, Wharnie-like straight edge: Kershaw 'Needs Work'. They are blister packed at local chains (Academy Sports/Outdoors ~$38).

Stainz
 
I would love it if Spyderco offered a Centofante 4 with G10 or CF scales. Right now, the FRN is the only thing that turns me off.

I'd really love one of the Klotzli wharncliffe's though. Kind of expensive. :(
 
Sep said:
But, it's not so great for hunting and general food prep. When you use a cutting board to prep food, only the point makes contact with the board, which dulls it rather quickly. The straight edge is also less efficient than curved/bellied edge for slicing.
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I don't really hunt... but if I were to I have other blades for that... as far as food prep goes... isn't a Santoku just a big Wharncliffe?
 
Steel-Junky said:
I don't really hunt... but if I were to I have other blades for that... as far as food prep goes... isn't a Santoku just a big Wharncliffe?
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1. Santokus and cleavers are choppers. You can't really expect a 3" knife to chop nicely, so for food prep it's best for a small knive to have a conventional bellied point (so it slices efficiently).

2. Santokus and cleavers are designed with ample knuckle clearance so there's plenty of flat cutting edge touching the cutting board.

Well, I guess the issue is not the blade point, it's the mass and the knuckle clearance. Since most wharncliffe folding knives that I know have neither the heft nor the clearance, they are not the best tool for food prep.

It matters little when you only use the knife twice a week. But, it's a bigger deal when you go hiking and prep food day in and day out.
 
Sep said:
1. Santokus and cleavers are choppers.
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BZZZZZZZZZZZZ! Wrong answer! :p

Actually, Japanese style Santoku knives are for slicing and cutting, just like a Western style Chef's knives and the two are functionally interchangable. They are not the same thing as Western style cleavers. ;)

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If you look at the two side by side, you can see that there is actually very little difference between the Chef's knife and Santoku except for the shape of the tip.
 
mdauben said:
BZZZZZZZZZZZZ! Wrong answer! :p

Actually, Japanese style Santoku knives are for slicing and cutting, just like a Western style Chef's knives and the two are functionally interchangable. They are not the same thing as Western style cleavers. ;)

21QPVD8QM9L._SL500_AA280_.jpg
219XPDW5D7L._SL500_AA280_.jpg

If you look at the two side by side, you can see that there is actually very little difference between the Chef's knife and Santoku except for the shape of the tip.
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You're right. That santoku has a belly, which means it's not strictly wharncliffe. It's actually a very low drop-point. :)
 
Planterz said:
The largest true wharncliffe (stabby, straight edge) that I'm immediately aware of is the Benchmade 425 Snody Gravitator (3.5" blade). But it's a linerlock. Although, from what I remember handling one, it's a pretty thick (titanium) liner with strong lockup.

http://www.benchmade.com/products/product_detail.aspx?model=425

All the other true wharncliffes I can think of are only 3" long. The Spyderco 93mm Rescue or Atlantic Salt are longer, but they're sheepsfoots, not wharncliffes, but I'm sure there's somebody (STR, Tom Krein, etc) that could grind it down and make it stabby for you.
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Thanks for the 425 plug.

Much Respect...

Have a great week.
 
I have been looking for wharnie folder but haven't found one that would be it. Centofante has a good looking blade but the handle is a turnoff and the blade isn't thick enough for me.
 
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