Offset handles, Game processing, and Blade shapes

Very Nice....
Your finished knife looks more like FD than FD3?
 
Long bellies are good for simple steels with low edge retention so it makes more contact per stroke, thus prolonging sharpness. Short belly with carbide steels get more action done per same stroke. Pinch blade grip resolves any issues with finger clearance. Of course, 100 people, 100 opinions. Probably all agree that the thickness and sharpening angle of the blade will determine usability more than blade shape.
 
deerrockknives said:
I guess I’m not quite sure what you mean. This knife hasn’t been sharpened yet, and is sitting at about .006” with a little more meat leading up to the tip
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I prefer the one you marked “standard drop point” better than the one labeled “my pattern”

Your pattern looks like a standard drop point that has had its belly worn away.

On the standard drop point picture. The area marked in red is the area I’m calling the belly it’s the part I use most for skinning.
 
JoeBusic said:
Long bellies are good for simple steels with low edge retention so it makes more contact per stroke, thus prolonging sharpness. Short belly with carbide steels get more action done per same stroke. Pinch blade grip resolves any issues with finger clearance. Of course, 100 people, 100 opinions. Probably all agree that the thickness and sharpening angle of the blade will determine usability more than blade shape.
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I see what you guys are saying and am welcome to the comments. This is just a design based off my opinions and use.

I understand that the belly portion on the drop point is for skinning, but the straight part of the edge gets wasted and mostly is there for helping get reach.

As for the finger clearance comment, saying that pinch grip resolves those issues I’d have to disagree. You’re not gonna dress an animal with a wharncliffe. The whole purpose of the design is opening up the edge more.

But yes, different strokes for different folks
 
JoeBusic said:
Long bellies are good for simple steels with low edge retention so it makes more contact per stroke, thus prolonging sharpness. Short belly with carbide steels get more action done per same stroke. Pinch blade grip resolves any issues with finger clearance. Of course, 100 people, 100 opinions. Probably all agree that the thickness and sharpening angle of the blade will determine usability more than blade shape.
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Looking back at the pictures, I can see, and agree with this. Short, accurate mini slices, vs. long sweeping cuts (depending on the steel)
definitely interesting to think about.
 
JoeBusic said:
Long bellies are good for simple steels with low edge retention so it makes more contact per stroke, thus prolonging sharpness. Short belly with carbide steels get more action done per same stroke. Pinch blade grip resolves any issues with finger clearance. Of course, 100 people, 100 opinions. Probably all agree that the thickness and sharpening angle of the blade will determine usability more than blade shape.
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I was thinking about your comment a little more on the steels.

If simple steels lend themselves to a longer belly, and high carbide steels do the same work in a shorter belly, why not just make the high carbide steels also have the longer belly line? Is there some advantage to having a short belly? Maybe I’m missing something
 
JoeBusic said:
Long bellies are good for simple steels with low edge retention so it makes more contact per stroke, thus prolonging sharpness. Short belly with carbide steels get more action done per same stroke. Pinch blade grip resolves any issues with finger clearance. Of course, 100 people, 100 opinions. Probably all agree that the thickness and sharpening angle of the blade will determine usability more than blade shape.
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Also to elaborate more on your pinch grip, for that to be true and totally eliminate your fingers under the handle, you’d have to hold the knife like this. I’ve never held a knife like that before when field dressing

37926913-AAB0-4380-A921-D9885B39B92F.jpeg
 
eveled said:
I prefer the one you marked “standard drop point” better than the one labeled “my pattern”

Your pattern looks like a standard drop point that has had its belly worn away.

On the standard drop point picture. The area marked in red is the area I’m calling the belly it’s the part I use most for skinning.
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I just wanted point this out too, these knives have the same belly line. What may throw you off to thinking they’re not the same is the straight edge of the drop point pronounces the belly more, but they’re nearly identical. (Top is my pattern)

E8DBE0FA-4ED0-47F8-9D0B-7F0ADE5591EE.jpeg
 
I bet that slices well and gives decent knuckle/handle clearance. This is intended for skinning or field dressing game on the ground, right?

Looks good to me.
 
bikerector said:
I bet that slices well and gives decent knuckle/handle clearance. This is intended for skinning or field dressing game on the ground, right?

Looks good to me.
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Yes. I actually really liked your comment on cutting above the waist versus below. I always refer back to it in my mind
 
deerrockknives said:
I just wanted point this out too, these knives have the same belly line. What may throw you off to thinking they’re not the same is the straight edge of the drop point pronounces the belly more, but they’re nearly identical. (Top is my pattern)

View attachment 2117139
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My bad then.

It looks like a great slicer, but not my ideal skinner.

But earlier in this thread I mentioned I prefer 2 separate knives.
 
deerrockknives said:
I was thinking about your comment a little more on the steels.

If simple steels lend themselves to a longer belly, and high carbide steels do the same work in a shorter belly, why not just make the high carbide steels also have the longer belly line? Is there some advantage to having a short belly? Maybe I’m missing something
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Depends on your skill how deep a cut at skinning you can handle. Too deep and there is lack of control what is cut. I see mostly people use more shallow cuts than a few deeper ones. Many people, many ways. In the end it's just a choice.
 
JoeBusic said:
Depends on your skill how deep a cut at skinning you can handle. Too deep and there is lack of control what is cut. I see mostly people use more shallow cuts than a few deeper ones. Many people, many ways. In the end it's just a choice.
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Interesting take. I don’t disagree and think a lot of it is personal preference. I just haven’t held the knife much like that when field dressing
 
deerrockknives said:
3e161455-1633-4e5f-a111-471df15229c5-jpeg.2116996
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Great thread. I would actually love to try this blade ^. For clarification, is this is your FD3? deerrockknives deerrockknives

The best field-dressing knife I own, a modified Swamp Rat......

ccpsn1Fl.jpg

mg5U98xl.jpg
 
Hard Knocks said:
Great thread. I would actually love to try this blade ^. For clarification, is this is your FD3? deerrockknives deerrockknives

The best field-dressing knife I own, a modified Swamp Rat......

ccpsn1Fl.jpg

mg5U98xl.jpg
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Nice. Handles that arc up and let you tuck your fingers up into it help as well (like that swamp rat).

This is currently what I’ve landed on. That oak handle one is the top one in the photo. My current favorite variation is the bottom one.
D3109F47-9FAB-448A-A8B7-A75585D6C715.jpeg
 
deerrockknives said:
Basically what I’m saying is this: I feel knives that put your knuckles more in line with the edge are far superior for game processing.
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Late to this thread, but I thought the same way for a long time.....until I recently discovered the ideal camp/food/game-processing knife (for me).

The offset handle of this knife takes all the strain off the wrist when making harder cuts, and allows your forearm (with its bigger muscles) to do most of the work. A straightline knife/handle does not allow nearly the same versatility and flexability as a pistol-grip.

This knife is - by far - the most efficient design I have used in over 40 years of skinning/butchering game. It makes both push and pull cuts effortless because of the mechanical advantage of the offset.

I truly wish I had discovered this 40 years ago (Mineral Mountain Hatchet Works):

UkiZOSu.jpg
 
shane45-1911 said:
Late to this thread, but I thought the same way for a long time.....until I recently discovered the ideal camp/food/game-processing knife (for me).

The offset handle of this knife takes all the strain off the wrist when making harder cuts, and allows your forearm (with its bigger muscles) to do most of the work. A straightline knife/handle does not allow nearly the same versatility and flexability as a pistol-grip.

This knife is - by far - the most efficient design I have used in over 40 years of skinning/butchering game. It makes both push and pull cuts effortless because of the mechanical advantage of the offset.

I truly wish I had discovered this 40 years ago (Mineral Mountain Hatchet Works):

UkiZOSu.jpg
Click to expand...

Interesting finding. I am actually starting my son out on a mini kukhuri for similar reasons, it gets his hand clear of everything, uses major muscles, and his wrist doesn't have to do as much work. I kept observing he could get the right downward pressure on things, especially since all of the countertops, tables, etc. are sized for adults and not 3 year olds (he's now four but we started with the "axe-knife" last summer).

I've tried my mini kuhkri for food and I wasn't overly impressed, but I haven't tried a really thin grind on a shape like that. Yours looks like it may be a hollow grind?
 
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