Gunfighter123
Member
Hello,
Just got done reading/thinking about the "push-dagger" post. I thought I would throw out a few things for us to cuss { opps !!! Discuss } as to The Slash Verses The Thrust.
For starters , I remember reading somewhere that for a Thrust to reach most of the bodies vital areas , it should be a Four Inch minimum length. What say you all ?????
As to the Slash ---- I have seen videos and then have tried the same demo on large cuts of uncooked pork ----- A very small blade { I used a Spyderco SPOT } with a 1 1/2" blade cut to a depth of almost SIX INCHES on the slab of pork !!!! The people who made the video called this a
" compression cut " .
Then the authors showed the same demo useing a large fixed blade { almost a Bowie design " with about a 8" blade. The shocking thing to me was the BIG blade only cut to a depth of about 4" inches !!!!
I tried the same test with a 6" Recurve/Barong blade and cut the pork to about 6 inches --- same as the 1 1/2" SPOT !!!!
Thoughts and comments Gentleman.
Just got done reading/thinking about the "push-dagger" post. I thought I would throw out a few things for us to cuss { opps !!! Discuss } as to The Slash Verses The Thrust.
For starters , I remember reading somewhere that for a Thrust to reach most of the bodies vital areas , it should be a Four Inch minimum length. What say you all ?????
As to the Slash ---- I have seen videos and then have tried the same demo on large cuts of uncooked pork ----- A very small blade { I used a Spyderco SPOT } with a 1 1/2" blade cut to a depth of almost SIX INCHES on the slab of pork !!!! The people who made the video called this a
" compression cut " .
Then the authors showed the same demo useing a large fixed blade { almost a Bowie design " with about a 8" blade. The shocking thing to me was the BIG blade only cut to a depth of about 4" inches !!!!
I tried the same test with a 6" Recurve/Barong blade and cut the pork to about 6 inches --- same as the 1 1/2" SPOT !!!!
Thoughts and comments Gentleman.