Joris Mo wrote:Would love a Native 5 LW with a wharncliffe blade, should make for a great user!
This in plainedge (although I wouldn't say no to a serrated option as well). I'd like a DLC option, all my other knives are DLC and I'm very picky about the colors matching.
+1 for the wharnFly and wharnBug :D
I think they would be great EDC knives for folks like me who work in an office building where bigger knives are frowned upon.
Evil D wrote:These two represent what I think are near perfect blade shapes. They can do anything that a wharnie can do while also being more versatile.
*almost anything. I like my whancliffe's to have a straight edge. You can't get the entire edge of a knife flat to a surface unless the entire edge is flat. With a belly, contact will always be on a smaller part of the edge than with a straight edge that allows you to use the whole edge at once. In things like box opening, a belly means a more negative blade angle is required to engage the tip when cutting (Although the sliverax does have a pretty negative blade angle built into the ergos, so not really an issue there). Does this matter outside of SD knives like the Yo2, box opening, or for cutting on cutting boards...? Probably not, but there is a small difference. For the record though, I agree, those are very nice and versatile blade shapes there. That Sliverax is a good looking knife :D
[quote="ZrowsN1s"]
With a belly, contact will always be on a smaller part of the edge than with a straight edge that allows you to use the whole edge at once. /quote]
For that you also need a handle designed to allow the edge to make contact, as in chopping on a cutting board. I've done this with my Yojimbo 2 but you have to pinch grip the whole knife or your knuckles prevent the edge from reaching the surface, unless you're hand is out to the side of a counter top or something. For food prep I use a chef's knife that has a shallow belly and I like the rocking motion you get with it.
If you really need to do serious food prep, use a chef knife, preferably 10" - not a useless Santoku. If you insist on using the old pocket knife, or have no choice, have no fear. Here's a bit of wharncliffey encouragement.
I believe the need for a belly on a warnie goes away when the warnie is serrated. I've used my serrated Delijazz quite a bit for all sorts of cutting chores. The teeth provide the single point contact (actually lotsa single point contacts) that a belly provides.
Evil D wrote:..... For food prep I use a chef's knife that has a shallow belly and I like the rocking motion you get with it.
My main chef knife is like that too. The rocking/chopping technique works pretty good I must admit. My other favorite food prep knife though has a thin blade stock, a straight edge, and no tip. It looks like a chopper but it thin slices a tri-tip with ease.
I collect them all, and use them all! I use the excuse, "I'm trying to find the perfect one", but in reality, they are all perfect in their own way!
