Wider is better

[mikemck]

I really like wide blades, within reason. Of course, I have seen some blades that were just over the top, and looked ridiculous, at least to me, but on the whole, I like a good wide blade. A wide blade just says "tough" to me.



The Camillus Campanion is a good wide blade as is the NS Skinner from Mineral Mountain.



For some reason, and I hope nobody takes offense, but when I see some skinny blade coming out of a nice well formed guard and handle, it just looks silly to me.



Of course, it's all a matter of proportion, handle to blade width, but on the whole, I like my blades to be at least 1.5" wide or so..

It's a whole different story for the folders of course.

 

[Architect]

One characteristic of a wide blade is that it allows you to maintain a straight line on a long cut. A narrow blade gives you more flexibility in twisting and turning cuts.

A wide blade might be better for chopping if you don't have a better tool for the job handy.

If you look at the design of most general-purpose cooking knives, they have a triangular design - narrow at the tip (for control) and wide at the back (for deep cutting and minor chopping).

RE Folders: Spyderco subscribes to a "wide" blade design, typically to accomodate their Spyderhole. Although I prefer folders with holes rather than thumbstuds, I find this tendency to be limiting in the use of many Spyderco designs. Unfortunately, the few truly "narrow" blade designs they they have produced (Worker, Centofante) are discontinued.

Their most popular designs are bascially version of a kitchen knife - It is worth noting that the Endura, Delica and Military are basically a kitchen knife designs, handling both fine control and heavy-duty tasks. I can't wait until they come out with the Mini Military (and the Delica in VG-10 steel).

 

[Burke]

If you're looking for a narrow-bladed Spyderco that's not discontinued, I think the Viele fits that description. And with VG-10 and those classy-looking micarta handles it's a sweet piece.

 

[matthew rapaport]

Both wide and narrow blades have their uses. As has been said, wide for helping to keep the cut straight, and narrow when you <i><b>want</b></i> to be able to turn the knife while cutting. Try coring an apple with a wide knife. Not pretty!

For general utility purposes, I like something 0.75" to 1.5" wide, sometimes with a deep clip to a narrow point that gives some of the advantages of a narrow blade, at least in the first inch or so of blade length.