Knife that works as a camper/hunter, also cook knife, doesn't look dorky?

I

iandh

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Dec 8, 2010
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I posted another thread with a sketch I had made for my first knife, basically a classic hunter/camp design.

Last night as I was preparing dinner, I realized how comfortable my Victorinox 8" Chef's knife was to use for preparing food.

One thing that I never seem to have when camping is a good chef's knife, or even a good utility knife for that matter. I've begun to redirect from the design in the thread I posted (I still plan on making that design at some point), and am now trying to design a hunter/camp knife that also works on a cutting board, without banging your knuckles.

Can anyone suggest some starting point designs for me, so I can get some ideas? I'm going to start working on sketches this afternoon, and I'll post whatever I come up with as well.

As always, thanks in advance for your help.


Ian
 
In the Chef knife you own, the blade angle seems to immediately go up (not parallel ) raising the height you hold the handle. I believe the blade height is already 2 1/8 inch.

My thoughts are that a hunter which has about a 1-1.25 blade height and about 4 inch blade length is correct with a straight behind the blade handle.

Now a camp knife may have more blade length and blade height but I would think the edge would be mostly parallel to the top of the handle unlike a chef knife. I think there are good camp knives that make an adequate cook's knife (Bark River-forgot which name, Esee 6 , Fallkniven A1, S1, many of the custom makers on this forum), but you will be making compromises as to:

Blade height
Thickness of Steel
10, 15 or 20 degree edge
Amount of distal taper
Handle size and shape
Handle angle compared to edge
Blade length

I guess after thinking through all this, no single knife can do all 3 things great - not even good. I think your best bet is focus on 1 type of knife and make some minor sacrifices for 1 other type.
 
I'm thinking something along the lines of a nessmuk style with a thin blade but dropping down lower. to allow more hand room. If you do a google image search for "nessmuk condor" you'll see what I mean.

- Paul Meske
 
I took up knife making to make just such a knife as you describe. Five years and thousands of dollars later I finally figured out that there are too many compromises necessary to make the perfect mutiple purpose knife. Still, you can come close...
 
Here is my take on what you are asking about, 9/64" o1 ts with walnut handles and mustard patina. The blade is just under 5", the edge is set to 20 deg. One thing is the grind gets a little thicker as it runs to the point to keep it stronger, were a true kitchen would get very thin (in my eyes).

101_0119.jpg


I have it in the WSS bushcraft build off (linked below), it has been called a kitchen knife, but it works.

http://www.bladeforums.com/forums/showthread.php?t=828712&page=3
 
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