Big Blades: I'd like your experiences and opinions

Discuss Spyderco's products and history.
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butch
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Location: littlestown PA USA

#21

Post by butch »

bout the only thing i can say is for me it would be a truck/bug out blade
i have most days a largeish and small spyder on me and i would need somethign to work as a light axe/shelter tool as any smaller task would go to the pocket knives
more like and insurance (get me back home /out of here) blade then anything i would use even every few weeks
Lloyd R Harner III (Butch)
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Qship
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#22

Post by Qship »

You might try prying open an ammunition crate, digging a hole in the ground, opening a can of beans, and cutting through metal sheet to approximate escaping from a gunship that has gone down on the door. People in the field use what they have to do what they need done. It's a serious test of a knife.

Qship
clovisc
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Location: Ketchikan, Alaska

#23

Post by clovisc »

Ed Schempp wrote:Do you think that the traditional moist and rolled bamboo mat would be a measure of brush cutting ability?

The challenge is to be able to give many competitors an equal test....Take Care...Ed
yea -- that sounds like a good idea to me, ed...!!!
clovisc
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#24

Post by clovisc »

Qship wrote:You might try prying open an ammunition crate, digging a hole in the ground, opening a can of beans, and cutting through metal sheet to approximate escaping from a gunship that has gone down on the door. People in the field use what they have to do what they need done. It's a serious test of a knife.

Qship
i like this idea...

used to use my manix to open HEAVY, commercial-grade steel cans of food.
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Mr Blonde
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#25

Post by Mr Blonde »

[quote="Ed Schempp"]Candidly, flesh and bone are not really a challenge]

My real world experience with big knives (6+ inch bladelength) consists of cutting meat for 8 hrs a day on the weekend. I worked as a butcher after (high)school and college) for several years. Cutting flesh may not be a challenge in itself....but try doing it with wet (from fluids, sinews and meat particles) and frigid cold hands from working in a cooler! :D You know, a butcher type task could be something -just brainstorming here-. Dunk your hands in a bucket of ice for a minute or so, and then dissect a piece of medium-processed meat into different parts to get to the part for steaks. It's a balance of good handle ergos, controllability and fine point work to finish with broad cuts. Not much of a challenge for edgeholding though, nor is it much of a crowd pleaser.

The knives we liked best were those with synthetic handles, they were lighter and the handle material was less cold and more grippy to the touch.

Wouter

Wouter
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