Info about this knife

[nuttbush]

Pards,

I know a bit about knives, but could some of you knifemakers or more informed fellows out there tell me why the taper on the top of this blade is only put on one side. The other side of the blade is flat all the way from the grip to point. It is a fine knife and I am well pleased with it, but when I ordered it I just assumed that the taper was on both sides. When I received it after a 15 month wait, I did not know why the taper was only on one side. Many thanks.

 

[RickD]

I think its called a chisel grind..suppose to be easier to sharpen

 

[jasontn]

i dont know the reason but i have seen it a lot on some of the old table and butcher knives i deal with. always on the same side, but the length of the grind is varied.

 

[LRB]

Henry Shively, well known for his knives in the early part of the 19th c. did this type of one sided grind on many, if not all his Bowie knives, which were often spear pointed, or straight in the spine. There is no practical advantage to this that I know of. An edge on top of the blade is called a false edge, whether it is sharpened or not. The false edge on the Shively knives most often were relatively wide, and had enough angle to be sharpened. The intended purpose of a false edge is to aid in penetration, and not necessarily to be a cutting edge. Usually there is just not enough angle to make a really good cutting edge, but could easily produce a wound by blunt trauma, especially in the head or face area, or any part of the body where bone is close to the skin.

 

[Twice boom]

The only practical reason I can see for a false edge on a knife is to thin the point and make it sharper than normal.

Personally, I like double false edge on most all my knives.Not only for the above mentioned reason ,but also because I like the serious (in my minds eye) I'm ready for business look it gives a knife's blade.......

[url] http://i124.photobucket.com/albums/p28/voutsi/012207knives014.jpg[/url]

T B.

 

[wildeagle]

Just my .02 cents , The chisel grind gives you the sharpest angle possible for a false edge. If you were to grind both sides of blade to center ( 1/2 thickness of blade )you would have a much blunter cutting angle.By grinding from one side to other gives you a longer grind thus a shallower cutting angle.Think in terms of a metal chisel and a wood chisel, a short stronger edge - a tapered sharper edge. I hope this didn't muddle the water.

 

[wildeagle]

By the way , nice looking tool you got there, very intimidating :thumbsup:

 

[Claude Mathis]

The intended purpose of a false edge is to aid in penetration, and not necessarily to be a cutting edge.

Agreed. :thumbsup:

 

[nuttbush]

Thanks Pards,

I appreciate all the comments and information. I can always count on you guy's for good advice and answers. I purchased this knife from one of the fine bladesmiths on our weblinks page. I love the way it fits my hand and it's sharp enough to be scary. Many thank again.
Gene

 

[paulvallandigham]

The blade pictured has a combination drop point, and false edge. Besides making the point have smaller angles, the point is also located close to the center line of the length of the blade and handle. This makes it far easier to deliver force to the point to pierce flesh, or anything else. ( PLEASE, never use this to cut metal, even aluminum cans!) If you look at the general shape of the blade, from the handle forward, it closely resembles a spear point.

If you drop this knife into a stump, or the ground( Yipes!), the blade will stick point first, and straight up. That is why you see the false edge, and the drop point combination design. It balances the blade both over the length of the knife, but also along its width.

 

[halfstock]

Ya dont like it????
Let us know and some of us will take it off your hands just so ya wont be embarrased.

Halfstock

 

[fatboy]

Very nice lookin knife may I ask who the maker was ? IM me if you want

 

[smo]

Now thats a sharp lookin' Knife :bow: