As far as the knives go, the max. specs are 10" blade, 15" overall and 2" wide. Thickness and weight are up the user. We all have similar bladeshapes because the cleaver style lets us balance the knives with a more weight forward bias. The main difference between the knives is weight. There are guys using 1lb 5oz knives up to 1lb 15oz. Personally my current one weighs 1lb 10oz. I do make my own knives. The knives used in competition have to be made by a BladeSports certified knifemaker or a manufacturer that has submitted 2 blanks and 1 complete knife for approval by BladeSports. Most of the blades are handmade at this time. Hope this answers some questions. Feel free to keep them coming.Monkeywrangler wrote:Nicely done, Donovan. Congrats!
Please tell me more about how these comps work? I see everyone using an identical appearing knife--do you each have to make one according to some specs set down for the competition? Or does the sponsor provide a set of knives for all to use, so that you are testing YOU skill, not the blade quality?
With Spyderco's help, we'll hopefully have a competition in the next year or two in Colorado.SQSAR wrote:The SFO has a few of these types of blades in a museum type display and they look wicked. Pure function, and watching them in the hands of a competitor is awesome. I wish there were more competitions, I'd love to see one here in Colorado.
Spyderco does not yet make a competition knife, but they are working with their sponsored cutters to develop a design.Jbgecko13 wrote:I know its that time of the year again with another competition coming up, but does Spyderco make a knife for its team members?
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