Length Threshold of Diminishing Returns for a Slicing Knife / How Long Efficient?

Marion David Poff

Marion David Poff

Joined
Oct 8, 1998
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5,403
Good Day,

In a knife that's primary purpose is to slice, that will not chop, though it might see use with a baton, what would you consider to be the maximum effective length?
 
In terms of cutting length, you only need a couple of inches. Assuming a decent edge profile and sharp blade, that it pretty much all it takes to slice through even thick and dense material. Plus as you cut out along the blade you start to see a serious torque disadvantage and the strain on your wrist gets very high.

The only real advantages to longer blades is in terms of reach. This lets you for example do cuts through thicker fillets without multiple passes, or cut out snow blocks with ease. It also allows batoning for felling or splitting much easier as the point is out past the wood and thus you don't have to do a lot of side cuts, or split in bits.

-Cliff
 
For butchering deer I like a 6" boning blade.

For regular food preparation a 3-4" blade is ok.

Any slicing knife would never see a baton in my hands, if you need a baton then use an axe.
 
Thanks for your responses.

Based on the numerous repsonses I have gotten from the three Forums I have posted, I am thinking that 7" would be sufficient length to show a gain over a 4" knife, long enough to effectively baton wood of a size that I might need to use, and short enough to carry comfortably.

But, if there is anymore information out there, I would be happy to hear it.
 
If you get out to 7 inches, you're talking about chopping ability now unless you are thinking of going with something like a kitchen knife? Is that what you had in mind?
 
MR- Yeah, pretty much.

Realistically it will see kitchen duty primarily, but I wanted to build a knife that would carry easily, be of a sufficient size to handle bigger chores in the out of doors, like batoning. I will not need it to chop, because I can use it with baton, or most likely, I will have an axe or hatchet.

Taking that knife, I can then make small concessions for urban use, with, say, slightly thicker stock.

Now, by starting with wilderness and kitchen duty in mind, I have designed a knife that is based on function only. Make a couple concessions towards use otherwise, and I think it will be a sensible knife.

Here is the kicker, this knife is darn boring. I, like some, want to have my very own Rambotron Ninja Deathmonger 2002. But, after careful consideration of the realistic uses of my knife......
 
I agree that at about 7 inches or more you are talking more chopping than slicing ability. I do mildy disagree however witht he contention that alonger knife only provides more reach. A longer blade can spread the wear and dulling over more steel and therefore provide a more useful edge over a longer (sorry :rolleyes: ) time span. A longer blade does however sacrafice handiness and control.

For general outdoor use I prefer a blade of about six inches as it is the most blade length I can get before the sacrafices are out of balance with the benefits. Actually, I find myself carrying a 4 to 5 inch blade much of the time while hunting and a 6-ish inch blade while camping, hiking and the like.
 
Yes a longer blade gives you more edge to use, but in general this isn't a functional advantage if reach isn't a concern. For example, lets assume I am whittling a pile of hardwood for tinder. This is most comfortable and with the lowest fatigue (wrist), if I cut very near the base of the blade, and do smooth push cuts. This gives the fastest pile of shavings, with the thinnest cuts, with the lowest physical effort.

This does concentrate the dulling on one spot on the blade, and yes I will have to sharpen more radily than if I spread the cuts out. However when you compare the effort of sharpening, with the effort of cutting out towards the tip, sharpening easily wins for me. Sharpening should be a primary skill for knife work, as a dull knife is of little use. You also have to consider safety isses as well, which grow much more critical when you are not in range of a hospital.

-Cliff
 
So what were your specs specifically? If I were going to do what you want (if I'm getting it right), I would go with a modified French style chef's knife. A little narrower perhaps, and 3/32" thick, or 1/8" at the most. That would add a little beef to the common chef's knife, but keep it lighter than today's typical 7" camp knife.
 
Think M95 Finnish Ranger puukko and you have a great slicer and food prep knife. I have been EXTREMLY satisfied with mine.:rolleyes:
 
matthew rapaport- And that was about what I can to.

tknife- I think I am agreeing with you, I was recently comparing a 7 inch bladed knife v a 6 incher, and I think the extra inch may be too much to leverage.

muzzleup- Good ;)

After all this, I think I am going to skip the whole custom thing, and just buy a couple of Grohmann. Ironic.
 
MDP;
I have the #3 Boat Knife and it too will do the trick as you describe you needs for a slicer.

:rolleyes:
 
MDP, if you are interested in Grohmann's, you might want to check out one of these:
boat_knife.jpg


Also, at the moment, one of my favorite knives that might fit the niche you are looking for is the Gerber Yari. I can't say enough good things about this knife.

Here is a kind of tangential review of the Yari.

http://www4.gvsu.edu/triert/bpack/nh/noggin.htm
 
I like how Mora knives slice, but you've probably already found that a 4"-6" Mora or puukko is hot stuff. Another nice slicer that's often overlooked is Ontario knives 7" carbon steel slicer. I bought several for $2 each at a Wal-Mart closeout sale, very happy with how they work in the kitchen, some are now in my bug-out bags.

Glad to see the nice words about the Gerber Yari I just ordered one last week. Can't wait for that big brown toy delivery van!
 
muzzleup- I believe I am going to get all four of there regular flat ground models, and the Boat is one that I am especially intrigued by, especially like that one Hoodoo put an image up of.

Hoodoo- You read my mind about the Grohmann. But, the Yari is not doing it for me.

texascarl- Those Northern European knives are great, but I am really liking the ergos/functionality of the Grohmann. Though, my Mora 2000 is a favorite.
 
Originally posted by Marion David Poff
Hoodoo- You read my mind about the Grohmann. But, the Yari is not doing it for me.
Click to expand...

MDP, if enough people become disinterested in the Yari, maybe the price will drop and I can buy a spare. ;):D
 
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