I am seeing alot of "fightings" in there, just saying.
I stand by what I said. How often, in
combat, do you expect a soldier to ever use his knife for hand to hand
fighting? Jerry doesn't design his knives for the .001% of a soldiers needs, he does it for the other 99.999% - a lot of which is hard use that requires a thick edge and tip.
I'm not going off of the Websters dictionary definition because it's a general overview of all combat from all ages and in all contexts. To combat a flu, to combat social injustice, and to engage in verbal combat with you friend has nothing to do with this. pre-1900 there was a whole lot more knife action in the field than there is today. The term 'Combat' has changed significantly where it refers specifically to military action. The "Combat" in Busse Combat signifies military use, which involves very little hand to hand fighting in the modern era of projectile weaponry, but does involve whole lot of hard use. Jerry builds his knives for that hard use.
And I'm not trying to put words in jerry's mouth, if he says differently that's fine. I'm speaking of the end product, the 40+ knives from him I've handled. Nearly all of them are built for hard use with thick edges and thick tips. There have been a select few stand outs like the BAD, AD and sus scrofa, but by and large they are all built to be beaten on - not to be butcher knives.
"Public defender" and "pure bred fighter" might sound like they were great for hand to hand fighting right? No. They aren't. They are terrible for anything requiring you to cut something. The edges on those knives are so thick that with the public defender I couldn't cut myself with the factory edge. I couldn't cut anything with it. and not because it wasn't sharpened - it was because the edge was 50+ degree's per side with a ton of metal behind it.
It took me hours to remove the amount of metal to get the edge down to a reasonable 30 degrees per side on this 4" pbf:
The tip sharpening bevel was actually around 45 degree's, I had to bring it down because I would have eaten the
entire main grind at 30 degrees. That is not a knife that is designed to butcher anything except a car door. and thats fine. Jerry makes one of the few knives that can handle butchering a car door: my point is that they are not designed for hand to hand fighting, by and large they are a million miles away from the geometry you would want to butcher an animal (which is
exactly what hand to hand fighting is). They are however about what you would want to protect the edge from severe damage in case it impacts something hard like a rock.