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Thread: The scimitar

  1. #1

    Join Date
    Mar 2011
    Location
    Bangor Maine
    Posts
    394

    The scimitar

    My actual meat cutting experience is limited to at home or small dinner party usage and using a basic forge craft carbon butcher knife. How does a scimitar differ from this knife, what is the preferred bevel geometry, height at heal, thickness above heal, distal taper, blade length, ect. I know there will be some variation, just looking for a range of dimensions to play around with.

    Thanks

    John

  2. #2
    Senior Member
    Join Date
    Apr 2011
    Posts
    1,088
    Not sure I can answer all your questions but I see these knives as pretty much heavy butchery tools. The long, continuous curve helps on making slicing cuts on large chunks of meat. I think a 10-inch blade is adequate for deer size animals but I like a 12-inch when processing elk and beef.

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