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Posted: Sat Jan 20, 2007 11:12 pm
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
Posted: Mon Jan 22, 2007 12:43 pm
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
Posted: Mon Jan 22, 2007 12:55 pm
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...!!!
Posted: Mon Jan 22, 2007 1:02 pm
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.
Posted: Mon Jan 22, 2007 2:02 pm
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