Fishing knives: types and subtleties of choice

When fishing, in addition to fishing rods, the angler needs a knife, and not some kind of kitchen or pen, but a special sharp tool that cuts the fish, cuts the food, and cuts the fishing line.

Even primitive people used stone knives, then our ancestors learned how to produce steel blades. And today, living in the age of various technologies, we still use knives in many areas of our activity. Fishing is one of them. Some people think that a kitchen knife is also suitable for day fishing. And if you look at it from the other side - An excellent fishing knife can be useful in everyday life, on the farm.

The fishing knife is a blade of wide functionality. As an assistant, he is involved in catching and cutting fish, making a fire, cutting food, and in many other things. The material from which the knife is made must respond well to an environment with high humidity.

Many people think that universal knives do not exist. Each fisherman himself knows the tasks that he has to face while fishing, and takes several cutting objects with him at once for different purposes. Most often, a fishing kit includes a classic and a carving knife, sometimes a multitool is added.

A wide variety of fishing knives, rather, makes the choice more difficult than easier. Having studied the requirements that apply to such tools, and comparing them with your tasks, you can make the right choice. Let's figure it out step by step. First, we find out what the material for making blades should be.

The steel blade of a fishing knife needs to have optimal hardness and be anti-corrosion. The recommended hardness is endowed with steel grades from 55 to 60 HRC. If the steel is softer, the cutting edge will often need to be sharpened. A blade that is too hard loses its flexibility and can break on impact, and it is also difficult to sharpen it in field conditions. The alloys of different alloys affect the corrosion resistance. The more carbon compounds in the metal, the more it is susceptible to corrosion. To create blades, various alloys are used.

• carbonaceous. They often have to be sharpened, but they easily react to abrasives, in the field the process is not difficult. The blade is quite flexible and won't break. Steel is susceptible to corrosion, and it also absorbs organic matter, trapping odors on the blade.

• alloyed. They have a beautiful appearance, keep the sharpness of the blade longer, are less prone to rust, and are easy to care for. Blades made of such steel cannot boast of special sharpness.

• Powder. The metal is very plastic, with a homogeneous structure. It incorporates the anti-corrosion properties of alloy steel and the comfortable performance of carbon steel. Powder blades require special care, they are polished and treated with gun oil.

• Bulat. The metal has a hardness of 64 HRC, slightly superior to alloy steel. The cutting edge remains sharp for a long time. The blade is easy to sharpen and does not chip. A perfect cut is achieved by the correct sharpening angle. The blades do not require special care, they look spectacular due to the characteristic steel pattern.

• Damascus. Expensive products obtained by a complex manufacturing method. The steel is surprisingly strong and sharp, has good anti-corrosion properties.

The shape of the knife blade depends on the tasks for which it was made. It has a different cutting edge and cutting angle.

• straight edge. The axis of the tip and the butt of such a product are the same.

• drop point. To reduce the weight of the knife, in addition to the main edge, a second cutting blade is produced. Or they make a false blade on the butt.

• trailing point. For long blades, the upper edge is noticeably overestimated.

• clip point. It has a lowered top edge, with a convenient cut for piercing.

• skinner. The blade is endowed with a curved blade with a straight butt.

• Dagger. The two cutting edges meet at the tip of the blade, forming a perfect symmetry.

The handle of the cutting tool should fit snugly and comfortably in the hand of the fisherman. When choosing, you should pay attention to the material, to understand whether the tactile sensations are comfortable enough. Natural handles made of wood, leather or birch bark are more pleasant to the touch than synthetic materials. But when cutting fish, they absorb and retain a specific smell. In this case, plastic and rubberized surface win significantly. In addition, synthetic materials are easier to care for.

If the choice is made in favor of plastic, you should pay attention to the sliding features of the material. The knife should not fall out of wet hands, even when wearing rubber gloves. Metal handles make the tool heavier and freeze to the hand in winter. In winter, it is pleasant and warm to keep a wood product, but it requires constant care. The rubberized handles are convenient for fishing. Their minus can be considered only cracking in the cold.

The scabbard is an important element in the design of the knife, they protect the blade from the effects of the external atmospheric environment and protect others from careless handling of a sharp blade. Perfectly made scabbards emit a click when the blade enters. This latch prevents the knife from falling out. You should choose a material that will ensure reliable and long-term operation of the blade. Sheaths are made from the following materials.

• Leather. Looks expensive, noble and beautiful.When tanning leather, substances are used that can react with metal and cause corrosion. To avoid this phenomenon, the covers are laid with wooden planks.

• Kydex. Thermoplastic with a very beautiful structure, high strength. Connect the canvas of the scabbard with eyelets.

• Cordura. Polyurethane product with hydrophobic impregnation based on nylon fabric. Products are designed for every taste, as they have an endless variety of colors.

Fishing knives have different purposes, so they look different. Here are the most popular types of blades designed for fishing.

• "Beluga". A large product made of 95X18 steel for cutting large fish. The knife has a guard that protects the hand from slipping. It is also endowed with sharpening on the butt, helping to knock down fish scales. The blade itself is narrower, with straight descents.

• "Splinter". Universal knife of the "fisher-hunter" model, with low weight. It has a narrow blade - 1.8 cm, butt thickness - 2.4 mm. For the product, steel grade 100X13M is used. A small sharp blade with a short handle is able to gut fish of any size and cope with game.

• "Gudgeon". Lightweight reliable product of medium size, steel grade 95X18. The cut edge comes from the middle of the blade width. The pointed blade is designed for cutting fish of any weight. The tool is maneuverable, performs any work accurately and quickly.

• Shkerochny. The knife has similarities with Japanese products. Endowed with a heavy handle, on the butt there is a small hook for ripping the belly. It easily butchers and cuts the fish into pieces.

• Folding. A versatile knife that has a variety of blades and attachments that tuck into the handle so no tool case is needed. The folded model is safe, takes up little space, and can be carried in your pocket.

• Japanese fisherman. This is a professional fish cutting knife, it has excellent elasticity. It is used for any work with fish. With the help of the thinnest blade, you can easily separate the fillet from the skin.

Fishing knives are also classified as classic, carving and fillet knives.

• Classical meets the purpose of "fisher-hunter", therefore it is considered universal. It is often used by hikers.

• chopping The knife looks like a hatchet. The blade itself is not too long, has a thick butt. Suitable for butchering and planing fish.

• sirloin a knife with a narrowed, slightly curved blade is intended not only for gutting fish. With its help, the meat is easily separated from the skin and bones.

Fishing knives are widely represented on the market by Finnish, Chinese, American manufacturers. Russia also offers its models to the domestic buyer. Among our suppliers, products of firms are especially popular. "Kizlyar", "Nerpa", "Northern Crown", "Zlatoust". Foreign companies supply Finnish products to Russian markets Lisakki, Opinel, Roselli, Ahti. American - Buck, ColdSteel, Kershaw, and many others. Today you can buy a knife for every taste and from different brands.

Fishing knives are chosen for different purposes, sometimes whole sets are preferred to single models. They are good for fishing, hiking, picnicking, even at home.A beautiful exclusive handmade knife is the best gift for any fisherman, especially if it comes with handmade leather or birch bark cases. There is an opinion that it is impossible to give knives, but fishermen and hunters have their own views on these things.

Choosing a knife for himself, each fisherman himself knows what tasks he has to perform. If you often have to gut and butcher fish, buy fillet models. For the usual help to the fisherman, the classic version is enough.

When choosing, pay attention to the following criteria.

• Steel should be of medium hardness, then the knife will not break on impact, and will not require constant sharpening.
• You should not take carbon steel for fishing, such products rust from dampness.
• The best blade parameters: thin, narrow, flexible, with a straight blade and a comfortable length.
• The butt must be of moderate thickness or thin, otherwise the knife will be too heavy.
• It is better to have a cleaver of medium size. Small ones do not chop branches, and large ones are difficult to clean fish.
• When choosing a handle, pay attention to how comfortable it is to hold it in your hand. It is important that it does not slip. And the material from which the handle is made did not get wet and did not absorb odors.

How to choose a fishing knife, see the following video.