ok Muk-ers, what the muk is the deal

D

DowntownDM

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Honest questions:

From a user, non-collector, perspective - what does a Muk do that any number of other blades aren't doing or aren't doing measurably well enough to warrant such an unusual (to me) blade shape - or more so - to warrant another knife of any sort?

I'm being lazy and not googling it for myself, and maybe others are too, so for those in the know - how about sharing and "selling" its features and advantages. I think it looks neat, and probably skins well, but is that what it's meant to do and/or all it does well?

In my relatively short life I've dressed 50 or so deer, bunches of squirrels, a few birds, and cleaned many many fish, and all of that was done with a regular knife (in most cases no where near as nice as a Busse). So what's the deal? Why would I want a Muk? What will it do the best?

Sell us on it... maybe we'll more actively help with the death chat, etc...

Or not.

But I bet I'm not the only one with similar thoughts and questions. ;)
 
DtDM, if you have to ask, you just don't understand... :D :p

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It looks cool, and this is AMERICA. Do I really need to add anything else??? I didn't think so. By the way..., I dressed a doe once with an aluminum can!!! TOP THAT!!!!!
 
;)

All I know is after 40 some odd years of spending lots of time outdoors (woods and mountains and desert) doing a gozillion different activities which require a blade of some sort, I've never seen one in person. Never thought, damn - if only I had a Muk.

But I'm willing to listen.
 
I don't own one, though I've often admired the ones made by Andy at Fiddleback Forge.

I also have an inexplicable hankering for this special issue Buck knife offered through Thompson's Center some years back.

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One thing that Mucks offer is a great blade angle for food prep.

The muck is supposed to be a one knife does all type of blade.

Especially more modern muck designs like Koster, and Busse, you get a knife that is great at skinning, plenty of belly, nice wide blade from edge to spine (allowing even a thicker knife to have a thicker spine and still slice great).

Another thing is clearance for your knuckles when cutting flat (think food prep on the cutting board). It combines many features that work great on dedicated kitchen knives like (like santoko blades, and butchers knives).

One reason classic bowies (pre cross guard style) were so popular is this all around utility. They just look like beefed up butcher knives.

One practical thing that design does (edge dropping well below the handle) does is simple knuckle clearance.

Same for a muck.

In the original designs, you have the curve of the blade accomplishing the same thing. Angled handle in relation to the edge means you can cut your food on the flat with your fingers having clearance.

In the modern mucks, this is accomplished by more blade height allowing for the clearance.

Love them (don't own one, but want one).

I have used old style butcher knives/classic bowies, and santokos (which have some of the same qualities that make me want the muck).
 
Nessmuk was a man who popularized camping, canoeing and other outdoor activities in the 1880s. Before him, outdoor activities weren't considered recreation. I think the knife he designed is a cool piece of nostalgia.
 
My buck's got a gut hook on the back of the blade plus a bone saw. But who needs a bone saw when you got a BUSSE!
 
Hey, a Muk will hold a heck of alot more peanutbutter that a normal blade will!!!

Forgot that one didn't ya?

Doc
 
I'm with ya downtimeDM... I've never really understood the blade shape of the 'muk (or the double bit hatchet for that matter). What would it do better than say... a Boss Street? :confused:

Still, the peanut butter argument is very compelling and worthy of more study. A good peanut butter knife should never be underestimated... just hope the infi would hold up the that type of abuse... :D :thumbup:







Disclaimer: I'd still probably buy one if they were released... but methinks that the scrapmuk is all you guys are gonna get.
 
The knuckle clearance thing is what does it for me, as well as the knife being designed (or at least the medium Muk that Jerry made) so that the standard grip puts the edge as close to your fingers as possible.
It's the closest you can get to having a blade instead of a hand.
 
guyon said:
i don't own one, though i've often admired the ones made by andy at fiddleback forge.

I also have an inexplicable hankering for this special issue buck knife offered through thompson's center some years back.

10012787po.jpg
Click to expand...

ditto!
 
I think it's much more about preference for me. There are plenty of knives with similar shapes out there to the BS. In this instance I really like a wide, flat blade with a fairly obtuse point. I've done plenty of knife work myself. Skinning and such is much easier for me with this style of blade. YMMV.
 
so, so far we have:

* personal preference
* amazing PB knife
* good for skinning/dressing
* nostalgic

hmmm. I remain open minded, but unconvinced.

thanks for the replies though.
 
It's made of INFI, and it will cut like a lightsaber chainsaw!!!:D If that doesn't convince you..., buy a Ginsu.:)
 
never have even seen one-but i can see that it would be very useful for batoning through
the pelvis bone of a big bull elk. usually just use an axe,though.
 
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