Do you prefer a short blade or long fixed blade knife?

Shorter knives put less pressure on the wrist and I tend to use the point and first 1/4 of rhe blade so good for opening the belly and skinning. Longer knives are slicers and better for processing meat and slicing steaks. So short for skinning and long for breaking down the carcass. Filleting knives for debunking. Short knives are hard work for breaking down a hind quarter, even on an impala. So I carry a short, light knife in the Bush, sometimes a folder.

Mtn_Infantry said:

What’s the knife to be used for?

Skinning and caping I like a shorter blade.
Processing in camp or at home 6” or larger victorinox boning knife.
Backcountry Hunting it’s a Havalon.
Diving and spear fishing a longer 6” blade designed for diving.
On my kit and overseas I started with a larger fixed blade in the 6 & 7” range, then went to a smaller 4-1/2” Winkler and eventually a thinner even shorter 4-1/8” Winkler. This is the same knife I now carry on my culling belt in Africa.

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I have a Winkler tomahawk and knife. Kind of Crude but effective. very sharp

These Schrade knives have served me for years. Bought long before they transferred manufacturing to China and the steel quality went downhill. The folder is a tasty German pice I use occasionally.

steve white said:

I am amazed some times how many custom hunting knives are made up with 3 3/4" or shorter blades. Have folks experienced something that causes the trend?

What would you have made up in the untimate fixed blade: 4" and longer, or 3 3/4 and shorter?

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@steve white - I prefer a Fixed blade to be 4” or longer because I can more easily carry shorter knives as a Folder. For Hunting or general purpose Fixed blade knives I prefer 4”-5” blade & full tang w/hard wood scales (or antler) and brass hilt (traditional materials). My Custom made Fixed blade is 5” and carries easily on my belt in leather sheath, draws without needing to “Unsnap” anything (fits snug in leather sheath). While 4” blade is plenty to dress out deer or any game — I like the 5” a little more for that chore. I don’t think I would go to the trouble or expense of getting a “Custom” in a short blade length —But I can appreciate those that do…Fine knives are cherished like a fine firearm (I did buy my Wife a 3 3/4” Fixed blade because she has trouble “opening” folders AND I Now like her knife too and might try it myself sometime !).
For Camping & Backpacking I’ve carried 6” Fixed blade full tang along with a smaller 3” light folder in my pocket. Since I’ve found myself rarely using the larger 6” Fixed blade when backpacking (and wearing it on my belt conflicts with my Backpack ‘Hip belt’) I recently switched to a 4” folder carried in my pocket for Backpacking. A small ‘thumb stud’ on the blade of a folder allows One-Handed opening & use as easy and fast as drawing a Fixed blade from a sheath. I likely have 15+ knives and half of those are fixed blades 4” to 7” —— still haven’t found the “Perfect one”. I use my folders much more often…at least 50 times more often —- But I like my fixed blades more….just something about a nice Fixed blade knife !

Short blades dominate my collection of hunting and EDC knives. I'm secure enough with myself to carry a smaller blade and have the understanding that I'm much better wielding a smaller blade well than a larger blade with less skill.

Bird (upland & waterfowl) require precision and an extremely sharp edge. The Havalon is compact, rust resistant and up to the task. Paired with a Leatherman to assist in blade changes.


My two latest fixed blade hunting knives are both from MKC. The Sharptailed (olive scales) and Freezout (grey scales). Both have a blade lenght of 3" with slightly different shapes. Made with Magnacut steel and supplied with a Kydex sheath, I can't think of anything better to cut my steak with while on safari. Also useful for EDC because of their size.


My normal EDC knife is a Benchmade Mini Osborne with a blade length of 2.92". I had a full sized Osborne but I found it too much in my pocket. This knife is with me all the time as a primary or backup.

BeeMaa said:

Short blades dominate my collection of hunting and EDC knives. I'm secure enough with myself to carry a smaller blade and have the understanding that I'm much better wielding a smaller blade well than a larger blade with less skill.

Bird (upland & waterfowl) require precision and an extremely sharp edge. The Havalon is compact, rust resistant and up to the task. Paired with a Leatherman to assist in blade changes.
View attachment 785100

My two latest fixed blade hunting knives are both from MKC. The Sharptailed (olive scales) and Freezout (grey scales). Both have a blade lenght of 3" with slightly different shapes. Made with Magnacut steel and supplied with a Kydex sheath, I can't think of anything better to cut my steak with while on safari. Also useful for EDC because of their size.
View attachment 785101

My normal EDC knife is a Benchmade Mini Osborne with a blade length of 2.92". I had a full sized Osborne but I found it too much in my pocket. This knife is with me all the time as a primary or backup.
View attachment 785104

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@BeeMaa - I like that “Mini Osborn” and I like Benchmade folders in general. I have a Benchmade “Crooked River” w/4” blade and it’s the most “substantial” folder I’ve got — very strong and (to my eyes) attractive with laminated wood scales…But, as you point out - a Lot to carry in your pocket. Benchmade recently came out with a “Mini Crooked River” with a 3” blade and that looks like a very functional size (Big enough but Not ‘too big’). Your mini Osborn looks very similar —- substantial but Not ‘too big’.

@HankBuck - The Benchmade Bugout (3.24" blade) and Mini Bugout (2.8" blade) have been the choice of backpackers and minimalist adventurers for a very long time. Their light weight, slim profile and high corrosion resistance being the big selling points. I have two Army Ranger friends and the Mini is their choice for EDC including hunting and fishing. They understand the importance of making every ounce count.

The blade shape of the Bugout (Clip-Point) and Osborne (Reverse Tanto) lend themselves to an extremely strong tip design. This is because they can have nearly full blade thickness to the very end. And we all know how important it is to have a strong tip.

I really like the wood on the Crooked River. Beautiful knife.

Hi,

I like and use 10 cm (roughly 4") to somewhat less than 13 cm (roughly 5") blade knives.

I use a shorter 3-4in in the field and bigger for butchering.

@Ryan I like the knife in the middle best of the ones in your picture.

WAB said:

I use short blades. Working inside a critter a long blade is a handicap.

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Von Gruff made this knife up for me. 3” blade, large handle for good control, secure sheath. I use it every day on the farm. Absolutely perfect knife for me.

Altitude sickness said:

I have a Winkler tomahawk and knife. Kind of Crude but effective. very sharp

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Same, I’ve got a couple that sit on a shelf in my office with some other mementos.

WAB said:

Von Gruff made this knife up for me. 3” blade, large handle for good control, secure sheath. I use it every day on the farm. Absolutely perfect knife for me.

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It would likely help if I included the pic.

JPbowhunter said:

My father was a slaughterman and a butcher early in life. He’s always had a dim view of “hunting knives”. I’ll admit I went through the phase of havalon’s and 3 1/2” blades.
Growing up I helped the old man do slaughtering and butchering for neighbours and we only ever used 6” skinning knives and boning knives. That’s the industry standard for people who do it for a living, I’m not sure how hunters ever developed a different style.

I’ve graduated back to a skinner style knife. A good amount of belly for skinning some straight edge for getting through knuckles and cartilage. 4 1/2” - 6” blades. My main knife is 5” and that’s perfect.

Types of steel matters too, I’ve done my phase of “super steels” and I’m back to basic stuff. 1095 or 52100 tempered well holds a decent edge and touches up easily. For stainless N690co or Nitro V is plenty good enough. Still enjoy 3V but it can be a bitch to sharpen in the field while the former, especially those carbon steels strop up a razor edge on the back of your belt if need be.

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I use a lot of 3.5 inch moraknifv carbon steel and carry a spyderco serrated
But when getting busy we use Dexter & vitorianox / Swiss army filet knife @ 5-6 inch
They are commercial grade and sharpen up fantastic on a butcher steel or diamond steel
I bet I have 10-15 custom knives sitting in a box I don’t use because they are too short or heavy

For what I need in the southeast for whitetail and hogs and similar sized western game, I don’t need anything more than a 5” blade. In my pack I typically carry a folder that includes a gut hook and a fixed blade knife that I think is 4”.

WAB said:

It would likely help if I included the pic.
View attachment 785139

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That’s a nice piece.

I prefer a 4”-5” blade for general field work, but while butchering I flip back and forth from that knife to a flexible blade for close in work to get every scrap I can for the grind pile.
I probably use more types of knives on fish, from a 12” fillet knife for big tuna, amberjack and such to a 9” serrated knife for tough fish like cobia, sheepshead and trigger fish. Most fish work is done with an 8” fillet knife.

I don’t really like the replaceable blade knives, while extremely sharp and versatile I don’t care to throw the used blades in the trash where some marauding coon, dog or other animal can get to.

I have many Custom knives. Last 35yrs have carried a Beck 3 1/4" semi drop point. By far my favorite.
For 20+yrs prior to that a Ralph Bone 3 1/2" drop point. My everyday carry is a Kershaw 3.5" folder.

I prefer a shorter blade, the opinel No7 length is ideal.

I used to buy my filet and butcher knives from a guy at the gun show, who bought and reground knives that slaughter houses and factory butcher plants where trashing them
I bet the Dexter and these reground knives have cleaned 100k of fish and then probably the same in deer and hogs
I wouldn’t trade them for a custom made knife ( been using them for 30+ years)

The Rambo knives just make me laugh during deer season, the only time I’ve needed a knife over 4” is for butchering large animals like moose or bovines and even then a good axe is better.