/diy/ - Do It Yourself

>>1563239
>Japanese culinary style chopping

That is good then. I also agree. Chopping blades are usually a bit flatter, like a sheepsfoot style (santoku). The Japanese santoku blades are more for chopping while the chef's knife is more for slicing though there's nothing stopping anyone from doing either of course. The knife design shown in >>1563150 has a santoku style handle, but more of a chef's knife blade while in >>1563190 the handle is western and the blade is a clip point like a Bowie knife.

>>1563150
Personally, I think a drop point is more useful for general camping uses. A kind of a chef's knife without a bolster on the heel and having a substantially tall heel. That way when slicing meats or whatever, there's no bolster to get in the way. It will be the length & thickness of the blade and how it is tempered that will best determine its range of use for this type of blade. For instance, a normal chef's knife is really great for slicing in the kitchen, but kind of crap for general use around the camp due to how thin it is. It is the thinness that makes it so great at slicing. Making it thicker will reduce that a bit, but allow it to do a wider range of jobs and remain more durable.

You have the sharpened edge of the knife narrowing to the tip. It would be of equal width from heel to tip, like what is shown in this image.

Anyway, tl;dr this Benchmade 162 with the blade made taller and the bolster cinched up (bottom pic) like this would be a better camp knife I think. It will allow you to do numerous jobs from whittling & carving to butchering to slicing vegetables.