need suggestions for cutting contest

[fisk]

This weekend the ABS will be having their hammer-in and cutting competition. This year we will be using hunting knives.
What would you expect a hunting knife to cut? What would be a reasonable event to have in the cutting competition.
We would appreciate any suggestions that you might have.
Credit will be given to you for the suggestions and the final events and the winners of the cutting contest will be announced next week. Thanks guys and gals.
J

 

[TomF]

Well, it might get a tad expensive at the butcher shop, but I think a hunting knife must be able to cut meat, especially joints and such. There was a discussion over on the HI forum a while back about how well khukris of varying hardnes would stand up to leg bones of deer, etc. Apparently, these are terrible hard and destructive to knives. But certainly, a good hunting knife should do skinning and butchering tasks with ease. And cutting thhrough tendons, leather, etc will certainly sort out the superior blades from the also-rans. Just my $.02

Tom

 

[golok]

First, line up two pieces of two by fours of about 24inches in length. Have the participants cut the two into three pieces each. Record the time.

Second, throw up some twisted manila ropes in front of the participant. As it falls, slash it with one stroke. Look for a clean cut of the Manila.

Third, set up a target, preferably with a bull's eye. Aim and throw at target. See if the hunting knife is well balanced enough to hit target at the exact spot.

Fourth, puncture four holes in a barrel in four stabs.

Fifth, check blade for damage. Record nicks on blade, shake the blade to check for blade play. Then shave your arm to see if the hunting knife still retains its edge.



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Make Love your strongest weapon. Compassion your shield and forgiveness your armour.

 

[Joe Talmadge]

Man, do I have bad aim! Sorry, way wrong string

[This message has been edited by Joe Talmadge (edited 05-01-2001).]

 

[Paul Work]

1. Sepperating hog or beef ribs from the sternum.
2. Caping hog or beef heads.

Paul

 

[Jeff Clark]

For general edge retention cut leather or cowhide (with hair attached). For design utility try taking appart raw beef ribs and flaying the bones. For edge durability chop a beef rib bone in half by chopping at the narrow side of the rib. You'll need to chop out a v-section like chopping down a tree.

 

[Bladeandbarrel]

Jerry-
handle security is paramount in a hunting knife that is actually used.

I would suggest a speed cutting(rope slicing?) exercise where the participants hand is covered with 1/2 cup of dish soap.

This nicely simulates blood and entrail goo and gives a great test of handle shape and security in "field" conditions.

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"The most effective armor is to keep out of range"-Italian proverb