Large Chopper Advice / finished, photos added

Kevin McGovern said:
You also got to hear a great example of a Baltimore accent. Scott's a really great guy and he knows hard use knives.
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That's funny, I didn't notice his accent. I will run the images again. I guess that living here it just sounds normal. Where is his shop?
 
Natlek said:
Is it allowed in competition more curved blade ? Something like Condor Duku Mini Parang ? It would greatly improve cutting/chopping capability ?
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there is a 2" maximum height requirement. Though it is measured at the widest part of the blade, so a curved blade should be ok. Remember though, that in Bladesports competition anyway, it's not just cutting 2x4s. cutting hanging rope, slicing through drinking straws vertically, cutting dowel rods that are laying on a bench (if you are off with a curved blade, that's not happening), cutting moving golf balls/ tennis balls (again, curved blade would hinder this).
 
Natlek said:
Is it allowed in competition more curved blade ? Something like Condor Duku Mini Parang ? It would greatly improve cutting/chopping capability ?
Click to expand...
Most if not all comp knives are the "cleaver" style blade design with the straighter slightly curved edge that works well for the items being cut. Pointed blades are not really necessary because there is no stabbing in the competitions. There is a measuring jig that is used on all knives. Measurements are, 15" overall from pommel to point, 10" blade measured from front of handle to point, blade width 2" and is measured moving the spine along a pin and a 2" line mark that the edge moves along. If you are over any of these measurements, you cannot use the knife. As far as using a bolo or kukri style blade, they would work great for 2X4's and rope but not balls, dowels, straws or 1" rope push cuts because of the recurved blade. A parang could be used if it falls into the measurement parameters.
Scott
 
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