Sharpened Pry Bars?

[Loki]

Had a great time at the Blade Show West on Saturday. Finally got to fondle some Busse's and Mission steel knives. Many of the customs were truely spectaclar (and spectacularly priced). One of the things I noticed was many of the makers had knives that were really thick. Tops, Strider, Dawson, ect. liked thick edges even on small knives. This seemed to make for a solid piece but I couldn't help wondering if this really might prove a detriment to penetration and deeper cutting actions. I looked at some of the custom Bowies by Foster, Goddard and others and noted the use of distal taper to make a large blade light and have scary slicing potential. Perhaps these thinner knives might not be as "durable" and the thick set but they seemed to have much better cutting potential. Is it vouge now to have the thick tactial look or do these knife really have an advantage?

 

[Normark]

Hey Loki...

In my opinion,, these knives such as the TOPS,and Busse are a different breed of animal from the Bowie...

A blade like a TOPS Anaconda or a Busse BM are made for Heavy Duty field work, including chopping splitting and such..Thats why the thicker edge.

Not that I'm saying a Bowie won't chop or split,, Don't get me wrong...

Just a different piece of equiptment...

For my own personal use I really don't have a use for a Bowie type of knife,, not do I much like the typical design....

Ohhh Gawd here come the flames...

I have however seen some Wicked looking beautiful Bowies out there...Just not for me...

ttyle Eric...

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On/Scene Tactical
Leading The Way In Quality Synthetic Sheathing

 

[Cliff Stamp]

The Busse Combat blades I have used, a Battle Mistress and #7 Basic do not have obtuse grinds. While they will not cut as well as say a David Boye drop point hunter (few things will), they are not that far behind, like 20-25% or so.

Strider has thinned out the edges on some of their blades. I have used a current WB and an older model and the difference in performance is significant, like 50% or more.

TOPS does put some very thick edges on their blades based on the Steel Eagle I have used, but then again, 1095 is a fairly weak steel so it needs a fair cross section to prevent excessive denting or chipping.

The top bowie makers tend to make better cutting blades as thinner does improve cutting performance, both in terms of edge and taper as well as stock (3/16" is common). I don't think the blades are excessively fragile assuming you don't pry with them. They are made to be able to chop and split with as far as I know.


-Cliff

 

[glockman99]

I have a Stainless Cold Steel Trail Master "Bowie" that is OVER 1/4 inch thick (5/16). This, in MY opinion, is one EXCELLENT knife that has many uses, and is RAZOR SHARP!.

.

I guess if I HAD to, I could chop-down a small tree with it, defend my life from attack by either a 4-legged, or 2-legged animal, even field-dress a deer, or fillet a trout. (Eventho I would be the 1st to agree that there are better "tools" for any of these chores.).

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Dann Fassnacht
Aberdeen, WA
glockman99@hotmail.com
ICQ# 53675663

 

[Loki]

I agree that there are major design differences. While I like Bowies I also realize these aren't the only design out there - I also really like scandinavian style knives. What struck me was that even some makers small knives were so thick as to not have an effective point and limit deeper cutting- IMHO.

 

[SALTY]

A thick blade is like four wheel drive or a winch - better to have it and not need it than to need it and not have it.

[This message has been edited by Nimrod (edited 09-18-2000).]

 

[Loki]

Seems that I may have hit a nerve with at least one maker. If I managed to offend others I apologize. My comments really didn't mean to question the quality or ultimate purpose of these makers designs. Rather I was trying to get opinions on thick vs thin edges on smallish knives.