Thread: small knife design , your input.

B for me. One of the best shapes I've seen in a long time in a small knife, I reckon you have it nailed. It will do just about everything and with the "belly" of the edge drawn back from the tip, it will retain its edge longer, everything else being equal. Robert Uddstrom (long since passed but one of NZ's most under rated knifemakers) explained this to me 40 years ago as he handed over a newly made knife (in D2 steel) to me as an 18 year old. I still have it and its still my knife of choice for everything except in the kitchen.

Don't use a thick stock to make these eh.