Ontario knife review Flat vs. Saber Grind

tuhonbill

tuhonbill

Joined
Jun 16, 2006
Messages
40
Hi Folks,

Here's a short video that compares flat and saber blade grinds in use on four similar knives from Ontario.

The models are:
SP-46 5.5" blade with flat grind
SP-47 5.5" blade with saber grind

SP-52 9.4" blade with flat grind
SP-53 9.4" blade with saber grind

http://www.youtube.com/watch?v=d884y3wJ2dA


Regards,
Bill McGrath
 
this was a very good DIRECT comparison of blade geometry. I liked the other choices using some of our favorite blades to give an idea of the ont knives. THis was nice and im glad to see you also had fun while illuminating me.
 
Thanks, glad you liked it. Having a ten year old boy working the camera, makes for some interesting out takes :)


Regards,
Bill McGrath
 
That's a hollow saber grind, isn't it? How did the edges hold up to the chopping? I like saber grinds for their stoutness (especially towards the tip), but flat grinds for their all around cutting ability. I really like the new Ontario choppers, but not sure which grind to get.
 
Your video provided first class instruction for me. I had, as just one example, overlooked the fatigue factor. An important point if a significant amount of work is to be done.

Thank you very much.
 
J.Davey said:
That's a hollow saber grind, isn't it? How did the edges hold up to the chopping? I like saber grinds for their stoutness (especially towards the tip), but flat grinds for their all around cutting ability. I really like the new Ontario choppers, but not sure which grind to get.
Click to expand...


For pure HD-ness the sabre grind is the way to go IMO. But for extended length chopping sesions, like he said, you will feel less fatigued. I say get a couple of both, in different lengths. Each has thier purpose, & pro's & con's. :D Nice video.
 
J.Davey said:
That's a hollow saber grind, isn't it? How did the edges hold up to the chopping? I like saber grinds for their stoutness (especially towards the tip), but flat grinds for their all around cutting ability. I really like the new Ontario choppers, but not sure which grind to get.
Click to expand...

The edges held up real well on all the Ontario blades. The guy tasked with bringing the Ontario Gen II blades up to speed is Dan Maragni (formerly of Cold Steel). Dan knows his stuff when it comes to getting the heat treatment right under factory conditions. He goes into some detail on this in a previous review I did on other Spec Plus models.
http://www.bladeforums.com/forums/t...-Plus-Gen-II-Review?highlight=ontario+maragni

Regards,
Bill McGrath
 
tuhonbill said:
The edges held up real well on all the Ontario blades. The guy tasked with bringing the Ontario Gen II blades up to speed is Dan Maragni (formerly of Cold Steel). Dan knows his stuff when it comes to getting the heat treatment right under factory conditions. He goes into some detail on this in a previous review I did on other Spec Plus models.
http://www.bladeforums.com/forums/t...-Plus-Gen-II-Review?highlight=ontario+maragni

Regards,
Bill McGrath
Click to expand...

I thought Dan worked for Camillus (making Cold Steel blades ). Cold Steel has never made their own knives. For quite a spell, they were made by Camillus.
 
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Could you give an opinion on the larger Ontario Gen II SP49 Survival Knife, it looks like a good compromise for weight and chopping ability
 
Everyone has their opinions, & this is mine. The SP-49 is a great knife. I own the SP-51, also a great knife. However, i can see how an extended chopping session with it can cause fatigue quickly. It does with me, it is 1/4" thick. It is a heavy & blade heavy knife. I still love it though. I think the SP-49 may be a better all-rounder. Shorter blade & 3/16" thick. I will not get rid of my SP-51 for nothing. Just know what you are getting & do your research. I have no fears of beating on any of my many 1/4" thick blades with absolutely everything i got. Nor do i really of my 3/16" blades. You get a lot more speed with a 3/16" blade, which is why they can bite as deep as any 1/4" blade or deeper. I also have the SP-47. Great knife. You wont be sorry you got it, if you do.
 
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