Tuesday, July 9, 2019

Knife Basics: The Cutting Edge


1 comment:

  1. Thanks, Lokidude. This was a very good, basic explanation of knives and the various parts and the reasons for their differences.
    I have bought two Mora knives, one stainless and one high carbon steel. So far, I actually have not used them enough to really differentiate between the two. But I do know that I really love the knives. They are a nice compromise between size and capability. I am certain that I could gut a white tail deer with one, and I can also use it as a kitchen paring knife.
    Actually, I hit a deer with a car one time, and being from Michigan, and a sort of northern hillbilly, I kept the deer, after getting the proper permit from the DNR, of course. I field dressed that deer with just a small pocket knife, and it changed the knife I carry when deer hunting. I used to carry a rather large, heavy duty bladed knife, for field dressing. But after finding out how much easier it is with a much smaller knife, I started carrying a folding pocket knife, a drop point, with about a 3 and one half inch blade, by Schrade. The knife blade was a little over 3/4 ths of an inch from spine to cutting edge, so it was sort of a larger style than I had used by them before. I only used it on 2 deer, so it is hard to say if it is a great knife, but it worked just fine, and it was razor sharp, which made all of the difference in the world. That is of course, the same for any knife. Again, thanks for a very useful article. It actually taught me some new terms and concepts, which I am always in need of.


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