Which Knife-----PART 2

I would pick the 6th one from the top. It looks to be large enough for any chopping needs I would have, the handle looks like it would not need to gripped too tightly which would make it better for longer chopping sessions, and the choil would allow it to perform finer task if something should happen to my smaller knife. Bill is right about the chopping ability of a Siegle.
 
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Compared to a khukuri or an axe,which are designed to chop. I'm sure Siegles are fine knives. :)



WILLIAM.M said:
Too small to chop efficiently??

Compared to what???

Siegle knives can outchop just about any equal sized blades made-factory or custom..

I assure you--I do more chopping than you do--and all of them chop very well.(save for the bottom one in the first photo--that one belongs to my wife)

(I normally chop and cut 2000 times/month--every month)..for both Martial arts training and Knife testing I do just about every weekend.

I owned all of them except for the one with the Black blade-and even that one chopped well for it's size.

Most of them might be "too long" for many tasks--but they all chop very well.

I still have #1,#2, 5,7,8(3-4 have been sold),#6 was on loan by a knife maker on this forum(that Marian).

of the ones listed above #2 and #7 are the most comfortable

Grips look slick--but even with sweat on your hands they are both secure.
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TWBryan said:
Compared to a khukuri or an axe,which are designed to chop. I'm sure Siegles are fine knives. :)
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Yes-But chopping is just about all those 2 can do well

A knife is a much more versitile tool than an axe or Kukri..

Again this question was about the features you like or do not like on a large fixed bladed-knife.
 
I was just responding to you. An axe is only good for chopping. A proper khukuri can do much more,ask a ghurka. For these type of knives ,that you've pictured,I prefer something 10-12" in length. Better for chopping (mechanical advantage of additional length),more length to grip for draw knife,more length to baton with. I see no use for a choil,nor for a pronounced point.
 
TWBryan said:
I was just responding to you. An axe is only good for chopping. A proper khukuri can do much more,ask a ghurka. For these type of knives ,that you've pictured,I prefer something 10-12" in length. Better for chopping (mechanical advantage of additional length),more length to grip for draw knife,more length to baton with. I see no use for a choil,nor for a pronounced point.
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the top 4 knives have blades 10-12" long,no choil,.

What model knife would you pick not of the ones above??

Feel free to post a photo of your selection

thanks:thumbup:
 
I would probably pick #1 or#3-maybe with #4's handle, assuming we're talking about a knife whose primary focus is chopping.

The ones I really like aren't in the original post, though.
picture006v.jpg

3siegles.jpg

Those are some exceptionally well thought out knives for say a large all-arounder and dedicated chopper, respectively. I could go on and on about all the features I see them bringing together, and why the differences between them are well suited to the change in overall size and weight(ASSuming I'm judging the sizes well).
The big one looks like a great chopper, but the top one is just plain impressive from one end to the other.
I might actually carry the top knife in spite of it looking a bit large for me to want to tote around.
The ergos look great, and the knife looks like it would be quick in the hand for light brush while chopping well for its size. Love the swoop of the blade, how it combines with a relatively high tip that is dropped enough to penetrate well and still be very strong, that the sweet spot is probably going to be right behind the widest part of the blade to maximize chopping ability for its size, and that most of the edge is straight, but with a "negative included angle" that will make maximize its slicing ability.
Awesome, awesome knife.
Where does it balance...an inch in front of the scales, maybe?

Well, maybe I did go on and on:o
 
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WILLIAM.M said:
the top 4 knives have blades 10-12" long,no choil,.

What model knife would you pick not of the ones above??

Feel free to post a photo of your selection

thanks:thumbup:
Click to expand...

Of the four top knives I like the design of the 4th one down.Of the knives of the second picture I like the one 2nd from the bottom. Although I could do without the choil,I could also work around it.

Are you trying for a consensus of design features?
 
TWBryan said:
Of the four top knives I like the design of the 4th one down.Of the knives of the second picture I like the one 2nd from the bottom. Although I could do without the choil,I could also work around it.

Are you trying for a consensus of design features?
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Not really--Just wanted to see what people like and why
 
OwenM said:
I would probably pick #1 or#3-maybe with #4's handle, assuming we're talking about a knife whose primary focus is chopping.

The ones I really like aren't in the original post, though.
picture006v.jpg

3siegles.jpg

Those are some exceptionally well thought out knives for say a large all-arounder and dedicated chopper, respectively. I could go on and on about all the features I see them bringing together, and why the differences between them are well suited to the change in overall size and weight(ASSuming I'm judging the sizes well).
The big one looks like a great chopper, but the top one is just plain impressive from one end to the other.
I might actually carry the top knife in spite of it looking a bit large for me to want to tote around.
The ergos look great, and the knife looks like it would be quick in the hand for light brush while chopping well for its size. Love the swoop of the blade, how it combines with a relatively high tip that is dropped enough to penetrate well and still be very strong, that the sweet spot is probably going to be right behind the widest part of the blade to maximize chopping ability for its size, and that most of the edge is straight, but with a "negative included angle" that will make maximize its slicing ability.
Awesome, awesome knife.
Where does it balance...an inch in front of the scales, maybe?

Well, maybe I did go on and on:o
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Here is a test report on 2 of them

http://www.bladeforums.com/forums/showthread.php?t=746891&highlight=siegle+test
 
WILLIAM.M said:
If you were to choose one knife from the ones below---for the same conditions as post 1---what knife would you choose--and why.

Picture023.jpg
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Based on the provided photos only, number 4 does it for me.


Again it the combination of a very useful handle with a very useful blade shape,

...it looks just right for my style of usage. :thumbup: :cool: :thumbup:


I also like the shape of the blade on number 5, but not with that handle.




Big Mike
 
of the knives pictured #1 looks the most appealing for a large survival knife but the handle looks uncomfortable to me. I like #2 handle better.

on these big chopper knives i have come to like a full distal taper over the full grinds most of the big name choppers are running anymore such as busse, fehrman, tops. #1 has to be a burden to carry with a 5/16" thick blade so again not sure if i would want that.

lots of nice blades though Dr. Bill:thumbup:
 
Kinda like question #1, I'll pick the machete!... In this case, it is knife #1 - good grip, no choil (I think of choils as a waste of blade real estate), "weight forward" (bolo) blade design.

If I have other smaller blades for regular "cutting" tasks, something this big would be religated to pretty much chopping/wood splitting tasks... I think #1 looks like the best chopper... If I may ask - how thick at the spine and/or what does it weigh?
 
Reorx said:
Kinda like question #1, I'll pick the machete!... In this case, it is knife #1 - good grip, no choil (I think of choils as a waste of blade real estate), "weight forward" (bolo) blade design.

If I have other smaller blades for regular "cutting" tasks, something this big would be religated to pretty much chopping/wood splitting tasks... I think #1 looks like the best chopper... If I may ask - how thick at the spine and/or what does it weigh?
Click to expand...

#1 is the best chopper not only of the ones shown but of all the knives I ever tested

5/16" thick
 
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