Guard or no Guard

im no expert, but id say guards are msot useful on combat type knives, where ur slicing at things in a dangerous way, for a work knife, a grove i think is better, but thats just me.
 
I remember when knives were sharp for cutting purposes.

Not sure when it started a couple of years ago, NOW KNIVES ARE RAZOR SHARP LIKE A RAZOR BLADE.

Mistakes now turn into horrible deep cuts that cause allot more damage. If you feel a full guard or half guard is necessary for your safety buy a knife that has it.
 
I tend to lean toward guards but I think Roger's post pretty much nailed my opinion as well.
 
Reggie Barker said:
I put guards on knives that a customer orders one for. Myself a guard is in my way. Kitchen knives, commercial skinning knives none have a guard. I skinned cows and cut meat for a living for a few years so I grew used to no guard. I am not saying I am right just my preferance.What are some of ya'lls ideas on this I am interested.
Thanks
Reggie
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No finger guard that extends from the handle for me. I like the style of knives that you make and the Doziers that I use on a daily basis. Scandanavian style knives do not have guards and I like those too. Depends on how you cut and hold the knife, I suppose.
 
I wouldn't say guardless is a deal breaker but It's definitely one of the things I look for when studying a knife. Under Ideal conditions they may not be necessary but in an extreme situation it could mean significant/permanent damage to your fingers. It doesn't have to be a traditional guard but it must be comfortable, fingers pressed up against a naked dropped edge would probably be a dealbreaker. It'd have to be one wicked blade...:D
 
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