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What Knife For U?


wil5os

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dunno mate, wouldn't like the idea of not haveing a bolster on a hunting knife. i find global knives dont keep their edge for long but you can get a fantastic edge on them.

By 'bolster', do you mean 'guard'?

http://www.knives.com/nomenclature.html

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yeah basicly, normaly a bolster is found in forged knives inbetween the tang (inside the handle) and the blade. its there for a number of reasons but mainly to give the knife weight, strength and balance but also many bolsters are forged into a "gaurd" to prevent your hand slipping up unto the blade.

most globals do not have a bolster being stamped knives (some of them are forged but mostly only the more expensive chefs knives) they get their balance from their very light handles. the same also applys to F d.ick with ergogrip handles and Vitorinox with fibrox handles

http://www.asianonlinerecipes.com/asian_ki..._of_a_knife.php

just as a side note i use my F d.ick 6 inch amarican boning knife hunting. i had a knife roll made up for my knife kit and just got the guy to knock up a sheath, took him 5 minuts and cost me $5

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I do not know whether my knife is stamped or forged? What i do know and Russell can vouch for this on the weekend, splitting the rib cage and gutting using a solid steel knife gives you confidence that it wont break or shatter with usual human force........ once again a chef knows his knives.....

SSGA

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