I'm just wondering about knives for work and being knowledgable chaps I thought I'd put it to you. At work we use knives a lot, mainly to cut insulation type of materials, threads and other fibrous based mats, pads or sheets. The trouble is we seem to go through them very quickly. By quickly I mean with sharpening they go from a kitchen carving knife to a paring or fillet knife in a monthy or two. I admit they aren't the most expensive knives we use but I doubt general kitchen knives such as found in supermarkets are a particularly bad steel.
Two criteria, cheap and cheap.
Seriously can any knife be found that is suitable for rough use and cutting glass fibre or mineral fibre be suggested? I just got thinking having just received a clipper courtesy of 'Royal Mail and remembered some forest school knives not too disimilar to Clippers. Got me thinking that a cheap and chearful bushcraft knife might last longer. What do you think?
Just so you know by rough use I mean the guys sharpen it themselves on grinding wheels and They don't exactly use it to get a nice edge then work down the grits to hone it like someone who knows what they're doing. They grind it until it looks sharp then carry on working. Some of their knives have developed a narro bit near the handle with a widening towards the point before it tapers to the point like a fillet knife. They also sometimes sharpen the back of the knife too.
Any suggestions would be most helpful. The budget isn't as high as Fallkniven knives BTW, more like a clipper or cheaper, but if something does last it is likely that we'll end up buying quite a few.
Two criteria, cheap and cheap.
Seriously can any knife be found that is suitable for rough use and cutting glass fibre or mineral fibre be suggested? I just got thinking having just received a clipper courtesy of 'Royal Mail and remembered some forest school knives not too disimilar to Clippers. Got me thinking that a cheap and chearful bushcraft knife might last longer. What do you think?
Just so you know by rough use I mean the guys sharpen it themselves on grinding wheels and They don't exactly use it to get a nice edge then work down the grits to hone it like someone who knows what they're doing. They grind it until it looks sharp then carry on working. Some of their knives have developed a narro bit near the handle with a widening towards the point before it tapers to the point like a fillet knife. They also sometimes sharpen the back of the knife too.
Any suggestions would be most helpful. The budget isn't as high as Fallkniven knives BTW, more like a clipper or cheaper, but if something does last it is likely that we'll end up buying quite a few.
