What's your opinion on 12" machetes?

Shotgun

Shotgun

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Feb 3, 2006
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Got a Tram 12" a while back and haven't really done anything with it because I've put off putting an edge on it. I'm not a machete guy and other then a 24" Imacasa colima I've never used anything else. How do the 12 inchers do compared to a 14" or 16"?
 
I prefer a 14-16" bolo style machete for camping and such, because I like the extra heft and chopping power. The 12" Tram does make for an excellent large kitchen knife though. For clearing ditchbanks and such around the yard, I like a 24" or longer blade. My current favorite is a 28" Imacasa.
 
I find that the shorter you go the more controllable the piece is, but the more you sacrifice in overall chopping power. I much prefer pieces between 18" and 24" in blade length. The extra reach also means less stooping and fewer scratched knuckles. Your mileage may vary. :)
 
I like my 12" Ontario Cutlass cause it's 1/8" thick. But, it's too short for "machete" work. It's a good little chopper, draw knife, batons well and just better for forests.
I have a 16" CS bolo that's got better reach than a 12", so less effort on my part.
But, the best I have is the Lite Machete, at 18" long, and that thin blade, it just cuts. Little effort at the wrist, for lots of speed at the tip.
 
12" machetes definately have their place. Sometimes you're working in a small area and it would be difficult to swing a 18"+ machete, but a 12" works just fine.

Another strong point for me is their portability.
 
I think it all depends on your AO and what you use it for. I have one that is 16" and it works for what I use it for.


mlrs
 
A 12" will work but for me it is almost in the same category as big knives. The 12" in my opinion is better for me than a big knife of equal size cause it is lighter and mine seems to either chop just as good if not better than any big knive I have ever had. My 12" doesn't get used anymore cause my ESEE 18" is always with me now. The ESEE Lite Machete is the machete for me.
 
I've got a 12" cold steel sax machete that was recommended to me. It's a good balance of chopper/machete. The length gives me good control in dense undergrowth and briars where I typically work, more so than a larger machete.
 
My FBF 12" is a dream. It loses some chop, but gained a whole lot of versitility, IMHO.

Moose
 
If I were a pilot flying missions over jungle type terrain I would want a 12" in the cockpit with me in case I go down. Or, if you are short on cash or you live in the land of machetes (Asia, Africa or Latin America) and can only have 1 all purpose blade I would take a good camp knife/chopper over a 12" machete.
 
If you have really long arms, 12" machetes are as good as 18" machetes. But you will need knuckle protection.
 
I agree with CRR...

Carolina River Rat said:
I prefer a 14-16" bolo style machete for camping and such, because I like the extra heft and chopping power. The 12" Tram does make for an excellent large kitchen knife though. For clearing ditchbanks and such around the yard, I like a 24" or longer blade. My current favorite is a 28" Imacasa.
Click to expand...

I have a big old honkin' 22" Martindale bolo that is a favorite for brush clearing.

I do have a couple of smaller machetes though, a 13" Martindale (the famous Golok #2) and a 12" Tramontina.
I haven't used either one extensively, probably because of their length, but I prefer the feel of the Martindale G2.
The Golok #2 is considerably thicker (see below), and as such, it has a more substantial feel and bite.

P1010545.jpg


P1010546.jpg
 
I own one of their pointed bolos and have done modification work on several of their patterns--boy do they know how to do a good distal taper! :cool::thumbup:
 
I have a 12" Tram that has absolutely gained my respect. I have been very surprised at the versatility of this little guy.

IMG_6091.jpg
 
I have a 12" and 18" Tramontina, and while the 12" is fine in the woods, I prefer the 18" just for the extra leverage. Space saving and weight is not a concern for me with a machete, it may be for others. I would like to try a 14" bolo and that Martindale Golok someday, they both look fun.

Also, the 12" is a lot of fun in the kitchen, I don't remember the last time I used a proper chef's knife since I started with it. In addition to the "fun" of splitting something with one light chop, the curve of the edge is actually pretty nice for properly dicing onion, garlic, herbs, whatever you're doing. I rinse it and wipe down with olive oil after every use. It is a little thicker than a typical chef's knife, but I haven't really had that be an issue, given of course that I keep it quite sharp, as I'm sure all of us do.
 
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