Opinions on using small blades?

O

olpappy

Joined
Dec 6, 2004
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I love the way convex edges perform with my kukris and big chopping blades. However I also have a couple of smaller HI blades which have similar type blade geometry but vary in length between 4 -7", I also have a couple of small blades by custom makers which are relatively thick with convex edges, but too short for chopping. My question is directed to owners of similar small knives with thick blades. What kind of tasks do you use them for, and why do you choose the thicker bladed knife for the task as opposed to a thinner bladed, more conventionally ground blade? Hope to hear some interesting opinions here and get some new ideas for using my smaller blades. An example would be in the kitchen, if you need to cut through chicken bones or crab shells there is the thick bladed western deba approx 4-5mm thick.
 
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I actually ordered a 8.5in belt knife last week. It has the AK type polished blade, and chiruwa style handle. I have found it extremely useful. I open boxes, cut my meat and veggies, open sealed plastic bags, cut paper, and just plain admired it since receiving it.

Bookie made a post on the usefulness of his identical belt knife. I was lucky to get one with cool orange handle scales like his. I have thrown it in the kitchen sink after using it and it sat dirty and wet for awhile before I got around to cleaning it. Its shines as new after a little dish soap and a dobie sponge. I also have a 12 in Lachhu AK with a very short handle, it's almost to small for my hands but it makes a terrific carry blade in a converted shoulder rig. Small kukris have their place even though chopping might take a back seat to slicing. I have a razors edge on my shortys opposed to a working edge on my choppers
 
I use my Bawanna AKB for all sorts of tasks and like to keep it very sharp. Lets see: Opening boxes, cutting labels (rocking the belly on a hard surface), scaring my boss, prybar, splitting small kindle, cutting and stripping wire (daily), cutting cable ties, destroying electronics:D, popping fuses, smashing garlic pods, digging, many more. I wouldnt be able to do all this with a thinner blade. Not very good for self induced surgery and sticker pickin but it can be done. I use exacto for that. Sharp Kagas Katne in the pocket has its advantages too.
 
I use my small belt knife in the kitchen as stated, but alas, not for fine work such as peeling apples. The thick blade and arthritic dexterity being the limiting factors for me. It does slice well in some situations, but, well, there's always a down side to every thing.... the blade is sharpened most of the way back to the cho for more versatility than just chopping cuts on meats. In fact, I use the entire length of the blade at one time or another in the kitchen. A regular butcher's steel is often used to keep the blade edge in tip-top shape before resharpening with a fine oil stone. It would be great to have a similar khuk that is about 1 inch shorter in the blade as well as having the blade about 1/8" thick or slightly less. Will probably have a pair custom made after doing a little R&D work to find out just what features I really want to use. That means a trip to ye olde smithy out back.
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I personally carry my IBBB (the micro mini bowie) daily. I use it for any and every task that requires a good knife. I have never had any task I ask of it be poorly performed, so I can't think of a single thing that a "thinner more conventionally ground" blade could do that the IBBB can't. A thin blade might be better for filleting a fish, but I rarely do so. I don't think the convex edge causes a blade to be unable to perform any daily task that I have found so far. What do you use a blade for that you think a different grind is better? Cutting carrots/apples is about the only thing I can think of where thickness of blade might be a hindrence and I haven't had that as an issue with my IBBB, it cuts apples very nicely, though perhaps a hollow ground would perform a minor bit better.
 
Most of what I make is convex ground-unless the design requires something else or there's a request for it. A 3-3/4" bird & trout knife 1/2" wide, 1/4" to 1/16" distal taper and full height convex grind works on everything except hard cheese.
Are there grinds that do specific tasks better? Yep, but properly maintained convex edges do pretty well IMO.
 
I guess my question has less to do with convex vs. non convex and more to do with thickness. Example, most of the knives I use most often for sliicing and general cutting are 1/8" - 3/16" thick and between 3"-6" long blades. For large blades a good chopper starts at least 9" length and thicker stock. It is the short, thick blades that I don't use much. Examples HI Kumar Karda or Bark River Bravo One, I don't see any advantages in having a blade 1/4" thick but only 4-5" long except as a pry bar.
 
olpappy said:
I love the way convex edges perform with my kukris and big chopping blades. However I also have a couple of smaller HI blades which have similar type blade geometry but vary in length between 4 -7", I also have a couple of small blades by custom makers which are relatively thick with convex edges, but too short for chopping. My question is directed to owners of similar small knives with thick blades. What kind of tasks do you use them for, and why do you choose the thicker bladed knife for the task as opposed to a thinner bladed, more conventionally ground blade? Hope to hear some interesting opinions here and get some new ideas for using my smaller blades. An example would be in the kitchen, if you need to cut through chicken bones or crab shells there is the thick bladed western deba approx 4-5mm thick.
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In general i always use thin bladed,small knifes in the kitchen,preparing food,meat,vegetables etc....thick blades are by me,suitable to do utility tasks in bushcraft,etc.
 
^yep. I wouldn't go out of my way to use any outdoor knife in the kitchen unless it was all I had-
The exception being a BK-5 or a fur trade era design, which were basically stout kitchen knives.
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This was a flat-to convex hybrid grind, and it worked fine because o the distal taper (3/16"+ to about nothin' at the tip)
 
I agree - while the smaller HI knives can be made to work in the kitchen, I have found that most kitchen and food preparation tasks can be accomplished much more efficiently with a very thin-bladed knife, since they excell at slicing, rather than chopping. I don't really see the point in using a thick-bladed knife, just to prove that it can be made to work.
 
I am using my baby AK belt knife for anything and everything. I know my thin steak knife will work better and cut easier but I am having so much fun using the belt knife for everything. I don't "chop" with it at all. The angle of the blade actually feels better when cutting veggies to me. You can just pull back to slice instead of having to... push down and back. I do find the blade thickness can get in the way doing finer tasks.

I would love to see a 1/8 thick kitchen kukri as an experiment.
 
gurkha berserka said:
I am using my baby AK belt knife for anything and everything. I know my thin steak knife will work better and cut easier but I am having so much fun using the belt knife for everything. I don't "chop" with it at all. The angle of the blade actually feels better when cutting veggies to me. You can just pull back to slice instead of having to... push down and back. I do find the blade thickness can get in the way doing finer tasks.

I would love to see a 1/8 thick kitchen kukri as an experiment.
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I have found that a reti isn't bad in the kitchen. I'd rather have a good kitchen knife, but it performs better than a bad kitchen knife. I remember seeing my 13 year old niece who is the size of a nine year old trying hard to slice a potato with an awful knife that was bending visibly under the little force she was putting on it. I pulled out the reti and with experimentation found how to slice a thick potato with it. And GB is right, it's a straight back motion instead of a rocking motion. I also tried using my Suga to chop, but it is much to thick for that.
 
I think there is a forum thread from years back about thick vs thin blades where the mid of the thread everyone seemed to agree that since thin worked best everyone ought to just buy an Opinel #6 and call it perfect. Seriously I don't find thinner knives do much better besides slice hard veggies and fruits. As far as cutting tape or cardboard, wire string or twine. My IBBB with it's thick little blade works just great and looks incredible. Everyone has their favorite EDC because it is a knife they love for one reason or another, usually not because it is the best knife.
 
Well said, sort of a relationship between man/woman/knife.

I want to marry my little bowie and make it an honest knife!
 
what are circumstances where a thicker blade has the advantage over a thinner blade?

eg.

batoning through dry wood, hard pumpkins?
piercing a car hood on YouTube
SHTF "survival" scenario
bear attack?

Let's add to the list of things short thick blades excel at!
 
I have seen many exceptional videos,how strong and tough variety of steel can be,when it comes to knifes....Have seen over 1000lbs weight being supported by small,but thick utility knife,made out of 5160 spring steel,,,and variety of penetration and chopping tests often steel vs steel,etc.widely uploaded to youtube channels,,,however knifes are foremost designed to be knifes and to cut,stab,chop,slice through way softer material,the point what was knife made for.....I just dont see any typical "kitchen knifes" to last very long outdoors,,,,,and on the other side,,,never find any outdoor thick and sturdy blades being very effective in the kitchen....apart of meat cleavers of course.Meat cleavers however are not "outdoor" knifes.I prefer large or small,but always very thin blades in kitchen and food prepatation,these are most precise cutters and easy to work with....Outdoors always thicker blades are appreciated when doing any major utility tasks.Hunting and fishing for example,might require mostly also thin,kitchen style knifes,rather than any thick blades.....only exception would be cutting through parts of thick bones etc.....if cutting elswhere than through joints.
 
Serious, we think alike about blades. I seem to do better in the kitchen with a thin blade.
 
I think many of you just prefer using thicker blades because honestly you just love these ;). Oh and in case of bear encounter, good luck with a knife, you will need it. :)
 
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