Thick or Thin blade? thoughts please

I feel I had to BRING IT as this whole thread came about because I said I was looking for a THINFI GW for field dressing game.

I don't want to upset anyone but I am right.

The meat unit I work in is a major retail chain (biggest in Australia) and we push out about $80,000 worth of meat a week between four butchers and an apprentice.

I cut steak with my FBM but it was a bit of an effort and it wasn't the best result.
I do some work with my AD but never anything that is worth more than $10/kg except for that pork loin I showed. Does the job but could be better.

I'll say it again, fat is fine, but when it is your profession, and when it is something that you take pride in doing cleanly and quickly, you need the right tools, which is THIN.
 
Not all BM s made are fatties... ZTBM s are the thinnest mistress available I believe it is .187" thick... I owned one for a little while and it was super easy to maneuver.... It felt like I was holding a blade half the size...
more info:
http://homepage.mac.com/zombiekiller/badmojo/zt.html

richstag said:
I think my problem is I can not see being able to swing around a thick heavy blade as quickly and controlled as a light thin blade, no matter how strong the person.

If someone told me that a BM is light enough to easily go from chopping down small trees in a few whacks and go right through a hanging vine and then slice through a thin sticker bush (easily) I would probably replace my machete with one.

For instance would the limited edition BM be able to do this (that is the one I really like)?

Thanks for the comparison of thickness and useability.

Kevin
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As much as I want to support the thinfi-ites, its pretty clear that the correct answer is BOTH.
 
Elen said:
The thickness of the spine does have a large effect on cutting, if you intend to cut deep, like slicing an apple or something like that. I prefer the small to medium knives relatively thin - that's to say well under 1/4". The larger knives can be as fat as they want, they're not going to be used for fine cutting anyway. :D
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That is why fillet knives are so thin, so they will flex and get between the skin and bones and meat.

I still like the feel and looks of the fatties though.
 
Why is my head spinning?

I still say they are best with some meat on 'em.

skunkBday.jpg

 
Ken44 said:
That deep hollow grind with thin edge will cut like a thinner knife to a point.
If you cut through anything deeper than the heigth of the balde the spine must pass through causing much drag.

But I'm only talking about slicing with the whole blade, not just the edge.

I never talk about this subject much since I was the First Man in a Major Chain's busiest meat market. I cut about $20,000(retail)a week myself as fast as I could go(never lost a race)week after week, year after year. I just feel I know more than alot on this subject since I lived it every day:o

I won't tell my views agian...I was always afraid I would sound like a know it all...and I think I just did...sorry. Not really a job to be proud of either, but it did pay well back in the strong union days which are long gone.

And Jason you need a thick blade anyway with what you put em through:eek:...that Off Duty sounded right up your alley, bet you do miss it.

BTW-satin will always slice better than DC or coated, but I'm sure most know that. Again, less drag.

Sorry, no one will have to here me state my point on this again:o
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+1 :thumbup: C'mon Ken! Tell us how you really feel :D
 
richstag said:
I think my problem is I can not see being able to swing around a thick heavy blade as quickly and controlled as a light thin blade, no matter how strong the person.

If someone told me that a BM is light enough to easily go from chopping down small trees in a few whacks and go right through a hanging vine and then slice through a thin sticker bush (easily) I would probably replace my machete with one.

For instance would the limited edition BM be able to do this (that is the one I really like)?

Thanks for the comparison of thickness and useability.

Kevin
Click to expand...

Not all FBM are heavy and fat. The ZTBM that Uncle Jarvis mentioned is quite thin and machete like. A SHBM is also quite light and fast for its size because of the full height flat ground.

The beautiful FBMLE at .320-.310 thick is not exactly a lightweight.

My FABM is the ideal FBM for me and can do all of the things you mentioned.
 
Ban said:
Not all FBM are heavy and fat. The ZTBM that Uncle Jarvis mentioned is quite thin and machete like. A SHBM is also quite light and fast for its size because of the full height flat ground.

The beautiful FBMLE at .320-.310 thick is not exactly a lightweight.

My FABM is the ideal FBM for me and can do all of the things you mentioned.
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Well I just ordered a FBMLE so I guess I better hit the weights now:thumbup:

Now to find somewhere to get a nice leather sheath?

Thanks!!

Kevin
 
richstag said:
Well I just ordered a FBMLE so I guess I better hit the weights now:thumbup:

Now to find somewhere to get a nice leather sheath?

Thanks!!

Kevin
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Congrats on the FBMLE! She is a beauty for sure!
 
I currently own 0 of anything with a fusion handle...

The FBMLE would make a perfect user!!



Ban said:
Just pull the trigger man! You know you want to ;) Every FBM fan should own at least 1 FBMLE. I am still wondering why I only have 1 FBMLE.
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Uncle_Jarvis said:
I currently own 0 of anything with a fusion handle...

The FBMLE would make a perfect user!!
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Whoa!!! :eek: That is quite a surprise to me. I would think that you would own at least a few. Well then... what the heck are you waiting for? :D

The Fusion handles are my favorite on larger knives.
 
Great discussion in this thread. Personally, I like thin for anything small/medium and thick for large blades. :D
 
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