Wharncliff choppers

I think these are suhweet! For a large chopping-specific knife, the added weight out front might outweigh stabbing ability for me....I cant remember the last time i had to do fine tip work with a 15" chopper. the only thing i'd wonder is how they behave on sweeping cuts where a curved tip might help where a straight edge to the tip might not work as well, but who knows...i think its just personal style more than anything else. if the best are using both styles, i doubt there are huge differences or else everyone would be using the best perfomer.
 
Not to be offensive but if the writer of the Blade article called those big chopper blades a "Wharncliffe", that's a major goof. The blade I posted is a Wharncliffe.

Misnaming aside, those big choppers are well designed for big choppin jobs. I think they look great!
 
I like 'em, too. And you can have a point on one if you change the angle a bit, like this Lamey whacker.

DSCF1677.jpg

DSCF1688.jpg
 
Some of them do have a good sense of style, like Burt Fosters.. others don't. Like the Razel, nothing tanto, just cut off.. it doesn't even look much like a knife. But, it can be a good window scraper, and might have many other applications specific to it's design.
Most of the ones i see here in the camp variety look like more of a tanto blade, which looks fine to me. The one pictured in Blade, Daniel Winkler's competition blade, really has an overblown look about it, and then lopped off at the top. Not what i would consider even his style, in the way he makes historical/period knives.
Thanks for the pictures and comments. There is a fine line between something w/ style and something strictly utility, w/ no style. To me the knives that don't have a slight curve to the cutting edge are on the ugly side, but it is only a personal preference i guess.
Thanks for the good discussion.
David
 
You must log in or register to reply here.
Back
Top