Wharncliffe blades for edc

I think they make a great edc. I have carried my Yojimbo 2 for the past couple days and I've really gotten a lot of use out of it. The tip is great for precision cuts, and the straight flat blade works awesome for scraping too. It's the ultimate package opener as well, the only downside on this particular knife is the tip is fragile, so I always have to keep that in mind when I'm using it.
 
Whatever floats your boat...
I like the Insingo blade style, even though it's kind of a hybrid wharnie.

Only you can decide what works for you, some people go day-to-day with only a SAK and that works great for them too.
 
I like them. They're deceptively versatile.

About the only thing I can think of that they're bad at is food prep.
 
Blues Bender said:
Whatever floats your boat...
I like the Insingo blade style, even though it's kind of a hybrid wharnie.

Only you can decide what works for you, some people go day-to-day with only a SAK and that works great for them too.
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I plan on getting one some time in the future regardless, I was just wondering what everyone else hear thought.
 
Wharncliffe blades make ideal EDC blades for light tasks. Beyond that I would pick something a drop or clip point.
 
I personally just don't like the style. It's pretty popular currently I'd say.

EDC means what to you? It will open boxes and envelopes just fine.

I think a "belly" in a blade is a good thing. I also like pointy tips.
 
Not sure what size blade you're interested in, but I have a CRKT S.P.E.W. neck knife/horizontal sheath knife I like to carry when I don't need a full size blade. I like the Wharncliffe shape for general use, but it's definitely not for any prying tasks. It's a good backup blade because it's sharp and piercing, but inherently has higher chance of breaking the tip on any hard strikes. I haven't broken mine yet, but I haven't used it for any major tasks. The S.P.E.W. is 5cr15Mov which is a higher chromium/moly steel for durability and rust resistance, but edge retention seems to suffer a bit because of it's lower carbon content. As for looks, the Wharncliffe is one of my favorites.
 
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I carry the CRKT Minimalist wharncliffe. I prefer it for some things--getting into some of that obnoxious plastic packaging stuff comes in now, for example.

I imagine it's not a great blade shape for dealing with food, except maybe peeling apple--I do have a Victorinox paring knife that is a wharncliffe.

Straight edges are good at some things, blades with belly are good at others. And there is overlap between the two.
 
I work on a boat... We got a 550' ft spool of line (rope) in. I think It was 2.5 inches thick polypropylene line. Anyway after watching the two tankerman jack around with the hacksaw and then tell me they needed a new blade for said hacksaw (it was brand new). Long story short I made 11 cuts with my plain jane 3" insingo. This is not a crk is great thing or I am great thing...you may enjoy using an overbuilt knife with a 3/16 inch blade and swear by it...5 years from now you may want a thin slicer. The important thing is is enjoying our hobby. To answer your question wharncliffe, sheepfoot is a good edc IF YOU LIKE IT. Take care
 
I quite fond of the wharncliffe or sheepsfoot blade design. My one fixed blade that I occasionally carry is a wharnie and my Cold Steel Tuff Lite is a wharncliffe. The blade is very versatile for most everything you might do except skinning, self defense, or where a strong point like on a clip blade is important for the task. Works good on food prep as well. That was mentioned above and I thought I'd add me 2-cents on that point. I have paring knives in the kitchen that are wharncliffe blades. Useful.
 
nick21 said:
I like them. They're deceptively versatile.

About the only thing I can think of that they're bad at is food prep.
Click to expand...

I dig this description... "Deceptively Versatile"... I wholeheartedly agree.

Did a passaround with a custom Wharny fixed blade years ago, been a fan of the blade shape ever since.

While not ideal for food prep, Fuji apples, sticks of Tillamook smoked cheddar, and rolls of summer sausage are easy victims of the Wharny.:thumbup:
 
I like them a lot, especially for delicate and precise cuts, paring, cutting fruit in-hand, scoring, pretty much almost anything that I need a small knife to do.
 
Id really like to try one. I like the looks of the Spyderco Urban wharncliff but I can't being myself to spend nearly $100 on it.
 
I've had a Spyderco Kiwi3 and didn't like it at all, tried it out for about a year then gave it away. I like a blade with a bit to a lot of belly.
 
I may be in the minority, but for day to day cutting tasks, I'm not worried too much with the blade shape. All I care about is whether or not the knife is sharp.
 
I find wharncliffes and sheepsfoot blades to be the most utilitarian blade designs for most everyday cutting tasks. In fact, the americanized tanto blade shape is even better, offering all the benefits of a wharncliffe blade but with the addition of a (typically) robust tip for puncturing and a second cutting edge. The two tips allows you to make draw-cuts with the lower point with great precision, and many such knives are given a slight amount of belly.

Really, a tanto with a bit of belly on the main blade is one of the most versatile blade shapes out there. Puncture, slice, draw cut, shave, etc. It can do it all.

I really like wharnies, though. Even though tantos are technically superior, I still like my wharnies and sheepsfoot blades.

There's a reason "utility" blades are straight-edged, is all I'm saying.
 
Beat me to it. I find myself carrying either wharncliffes or "Americanized" tantos pretty frequently and for the same reasons. :thumbup:
 
got a large insigno and a mini butcher, i find myself scoring stuff at work more than needing a big belly for a slice. not processing fat contractors. like my hawk bills too,.
 
As far as I can tell, a curved belly serves two purposes. The first is presenting the edge of the blade at a consistent angle when making a long, slicing cut. The second is extending the amount of actual cutting edge you get without increasing the length of the blade (shortest distance between two points being a straight line and all that.) Neither is something I really need in my EDC cutting tasks, but I like that the tip of a wharncliffe will grab material more aggressively. That makes it much easier to cut materials that tend to bunch, which can impede your cut with a more traditionally curved blade.
 
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